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Título

Antioxidant activity of wine pomaces

AutorLarrauri, José A.; Rupérez Antón, Pilar ; Saura Calixto, Fulgencio D.
Palabras clavePomace reuse
Antioxidant activity
Grapes wine
Fecha de publicación1996
EditorAmerican Society for Enology and Viticulture
CitaciónAmerican Journal of Enology and Viticulture 47: 369- 372 (1996)
ResumenExtractable polyphenols and antioxidant activity of white and red grape pomaces were determined. Total extractable polyphenols assayed by the Folin-Ciocalteu method in white grape pomace (6.5%), skins (5.3%), and seeds (9.2%) were higher than those in red grapes: 2.2%, 2.1%, and 2.1%, respectively. Red grape skin antioxidant activity determined by the ferric thiocyanate method was the strongest; however, it was 1.5 to 2 times lower than that of red wine. Red grape pomace and seeds, and white grape pomace did not exhibit any antioxidant capacity at concentration of 0.25% (w/v). Polyphenolic content of the samples did not seem to be the only factor determining the antioxidant activity.
URIhttp://hdl.handle.net/10261/93383
Identificadoresissn: 0002-9254
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