Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 28, 2013, Pages 6929-6936

  Vergara Salinas, José R ^a   Bulnes, Pedro ^a   Zúñiga, María Carolina ^a   Pérez Jiménez, Jara ^b   Torres, Josep Lluís ^b   Mateos Martín, María Luisa ^b   Agosin, Eduardo ^a   Pérez Correa, José R ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b INSTITUTE OF ADVANCED CHEMISTRY OF CATALONIA IQAC CSIC   (Spain)

Author keywords

grape pomace; polyphenols; pressurized hot water extraction; thermal degradation; Vitis vinifera

Indexed keywords

ANTI-OXIDANT ACTIVITIES; EXTRACTION TEMPERATURES; GRAPE POMACE; POLYPHENOL CONTENT; POLYPHENOLS; PRESSURIZED HOT WATER EXTRACTION; RECOVERY EFFICIENCY; VITIS VINIFERA;

ANTIOXIDANTS; EXTRACTION; FERMENTATION; PYROLYSIS; TANNINS; WATER;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; PLANT EXTRACT; POLYPHENOL; PROANTHOCYANIDIN; TANNIN DERIVATIVE;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; HEAT; METHODOLOGY; PRESSURE; TIME; VITIS; WINE;

ANTHOCYANINS; ANTIOXIDANTS; FERMENTATION; FOOD HANDLING; FRUIT; HOT TEMPERATURE; PLANT EXTRACTS; POLYPHENOLS; PRESSURE; PROANTHOCYANIDINS; TANNINS; TIME FACTORS; VITIS; WINE;

EID: 84880346640     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4010143     Document Type: Article

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