Journal
FARMACIA
Volume 68, Issue 1, Pages 15-21Publisher
SOC STIINTE FARMACEUTICE ROMANIA
DOI: 10.31925/farmacia.2020.1.3
Keywords
Vitis vinifera varieties; pomace; canes; polyphenols
Categories
Funding
- Romanian Ministry of Research and Innovation, CCCDI-UEFISCDI, within PNCD III [PN-III-P1-1.2-PCCDI-2017-0251/4PCCDI/2018]
Ask authors/readers for more resources
The by-products of winemaking processes still contain important amounts of active compounds. The aim of this study was to obtain and to characterise the chemical composition and antioxidant activity of different extracts from by-products of the wine industry: pomace and canes. Three red varieties of Vitis vinifera cultivated in Romania were used, Mamaia, Cabernet Sauvignon and Feteasca neagra. Aqueous and ethanolic solutions (50% and 70%) were prepared by hot, cold or ultrasonic extraction, as well as macerates in glycerol. The results showed that the phenolic amount in the extracts varied as follows: hot ethanol extract > cold ethanol extract > ultrasonic ethanol extract > glycerol macerate > hot water extract > ultrasonic water extract. These preliminary findings showed quantitative differences between the prepared extracts and emphasized the importance of the extraction method and the type of raw material in order to obtain the highest content of polyphenolic antioxidant compounds.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available