Optimization of the green extraction process of antioxidants derived from grape pomace-Reference-Cited by-同舟云学术

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Optimization of the green extraction process of antioxidants derived from grape pomace

Published:2024-02 Issue: Volume:37 Page:101396
ISSN:2352-5541
Container-title:Sustainable Chemistry and Pharmacy
language:en
Short-container-title:Sustainable Chemistry and Pharmacy

Author:

Marianne Lizárraga-Chaidez,Lucía Abadía-García,de Jesús Mendoza-Sánchez María,Eric Leonardo Huerta-Manzanilla^ORCID,Mendoza-Sánchez Magdalena^ORCID

Publisher

Elsevier BV

Reference43 articles.

1. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats;Abdel-Aal;Cereal Chem.,1999

2. Grape water: reclaim and valorization of a by-product from the industrial cryoconcentration of grape (Vitis vinifera) must;Albergamo;J. Sci. Food Agric.,2020

3. Comparative extraction study of 46 grape pomace bioactive compounds by submerged and solid‐state fermentation;Amaya-Chantaca;J. Chem. Technol. Biotechnol.,2022

4. Grape pomace valorization: a systematic review and meta-analysis;Antonić;Foods,2020

5. Voltammetric behavior, flavanol and anthocyanin contents, and antioxidant capacity of grape skins and seeds during ripening (Vitis vinifera var. Merlot, tannat, and syrah);Benbouguerra;Antioxidants,2020

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents;Food Research International;2024-10

2. From Waste to Wealth: Exploring the Bioactive Potential of Wine By-Products—A Review;Antioxidants;2024-08-15

3. Extraction of Cynaroside from Honeysuckle by Nonionic Surfactant-Mediated Aqueous Extraction with Cloud Point Enrichment and Purification by Metal Complexation;Food and Bioprocess Technology;2024-07-20

4. Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications;Beverages;2024-06-17

5. Green Method Comparison and Optimization of Anthocyanin Recovery from “Sangiovese” Grape Pomace: A Critical Evaluation of the Design of Experiments Approach;Molecules;2024-06-05

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