Effect of Solvent, Temperature, and Solvent-to-Solid Ratio on the Total Phenolic Content and Antiradical Activity of Extracts from Different Components of Grape Pomace

Grape byproducts were subjected to an extraction process under various different experimental conditions (namely, solvent type, temperature, solvent-to-solid ratio, time contact, and raw material) in order to study the effect of these conditions on the yield of phenolic compounds and the correspondi...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2005-03, Vol.53 (6), p.2111-2117
Hauptverfasser:	Pinelo, Manuel, Rubilar, Monica, Jerez, María, Sineiro, Jorge, Núñez, María José
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity antiradical activity Biological and medical sciences ethanol extraction Food engineering Food industries food processing quality free radical scavengers free radicals Free Radicals - antagonists & inhibitors Fruit - chemistry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects grape pomace methanol phenolic compounds Phenols - analysis plant extracts Plant Extracts - pharmacology red grape pomace Seeds - chemistry Solubility Solvents Temperature Vitis - chemistry water
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