Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics

Fontana, Ariel; Antoniolli, Andrea; Bottini, Rubén

doi:10.1021/jf402586f

Public

Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics

Published in Journal of Agricultural and Food Chemistry • Sep 4, 2013

Authors:

Ariel Fontana

Andrea Antoniolli

Rubén Bottini

Abstract

Grape pomaces (GPs) are characterized by high contents of phenolics due to an incomplete extraction during the winemaking process. These phenolics are secondary plant metabolites with potential beneficial effects on human health because of their antioxidant activity and antimicrobial, antiviral, and...

Subject

Pomace

Polyphenol

Winemaking

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