Valorization of white wine grape pomace through application of subcritical water: analysis of extraction, hydrolysis, and biological activity of the extracts obtained

White wine grape pomace (WWGP) was treated with subcritical water in a semi-continuous reactor, at 170, 190 and 210 °C. Assays at 210 °C led to highest recovery of carbohydrates (85% of total amount of carbohydrates of WWGP) and phenolic compounds (2.6 g/100 gWWGP). Moreover, 48% of initial lignin w...

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Bibliographic Details
Main Author: Pedras, Bruno (author)
Other Authors: Salema-Oom, Madalena (author), Sá-Nogueira, Isabel Sá-Nogueira (author), Simões, Pedro (author), Paiva, Alexandre (author), Barreiros, Susana (author)
Format: article
Language:eng
Published: 2019
Subjects:
White wine grape pomace
Subcritical water
Hot compressed water
Carbohydrates
Antioxidants
Antibacterial activity
Online Access:http://hdl.handle.net/10400.26/30509
Country:Portugal
Oai:oai:comum.rcaap.pt:10400.26/30509

Internet

http://hdl.handle.net/10400.26/30509

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