Background: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition ...

Grape pomace obtained as a byproduct of industrial processing of grapes retains nutrients and substances with anthelmintic potential such as saponins, tannins, and flavonoids. Therefore, this study evaluated the in vitro ...

Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. ...

Conventional and ultrasound assisted extraction of anthocyanins from grape pomace are here analyzed and compared. Mathematical modeling is used firstly to represent the extraction process and determine the associated mass ...

Low molecular weight polyphenols (LMW-PPs) and anthocyanins, along with the antioxidant capacity, were assessed in grape pomace extract (GPE) of red grape (Vitis vinifera L.) cv. Malbec. Twenty-six phenolics (13 LMW-PPs ...

The preparation of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other compounds which are bound in plant cells and can be faster released by the action of pectic enzymes; ...

Grape pomaces (GP) are characterized by high contents of phenolics due to an incomplete extraction during winemaking process. These phenolics are secondary plant metabolites with potential beneficial effects on human health ...

The use of food additives with xanthine oxidase (XO) inhibitory activity offersan alternative approach to hyperuricemic and gout disease treatment, andprovides an example of antioxidant nutraceutics. The in vitro and in ...