Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization

Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization

A microwave-assisted extraction (MAE) technique was employed on grape skin pomaces to enable the extraction of different groups of phenolic compounds (total phenolics, tannins, flavonols, and hydroxycinnamic acids) and to obtain extracts with the highest antioxidant capacity (ORAC). The single-step...

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Bibliographic Details
Main Authors: Natka Ćurko, Karla Kelšin, Verica Dragović-Uzelac, Davor Valinger, Marina Tomašević, Karin Kovačević Ganić
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2019-05-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
microwave-assisted extraction (mae)
grape skin pomace
phenolic compounds
antioxidant capacity
artificial neural network (ann)
response surface methodology (rsm)
Online Access:http://www.journalssystem.com/pjfns/Microwave-assisted-extraction-of-different-groups-of-phenolic-compounds-from-grape,109423,0,2.html

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