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

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 6, 2005, Pages 2111-2117

  Pinelo, Manuel ^a   Rubilar, Monica ^a   Jerez, María ^a   Sineiro, Jorge ^a   Núñez, María José ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Antiradical activity; Extraction; Grape (Vitis vinifera); Phenolic compounds; Solvent; Temperature

Indexed keywords

ALCOHOL; METHANOL; PHENOL DERIVATIVE; PLANT EXTRACT; SOLVENT; WATER;

ANALYTIC METHOD; ARTICLE; DIFFUSION COEFFICIENT; DISTILLATION; EXTRACTION; GRAPE; MATHEMATICAL ANALYSIS; NONHUMAN; PLANT SEED; PLANT STEM; SOLUBILITY; STATISTICAL ANALYSIS; TEMPERATURE; TIME;

FREE RADICALS; FRUIT; PHENOLS; PLANT EXTRACTS; SEEDS; SOLUBILITY; SOLVENTS; TEMPERATURE; VITIS;

VITIS SP.; VITIS VINIFERA;

EID: 15444371986     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0488110     Document Type: Article

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