Ultrasound assisted extraction of phenolics from grape pomace

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2005
Özcan, Evren
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Grape pomace is a by-product of wineries. It is one of the most potent antioxidant sources due to its high phenolic content. In this thesis study, ultrasound assisted extraction of phenolic compounds from Merlot grape pomace has been studied. The effects of sonication time, subsequent extraction time in shaking water bath at 45°C and composition of the solvent on extraction efficiency and recovery of phenolics were studied by response surface methodology. Folin-Ciocalteu colorimetric method was used to analyze effects of process parameters on the total phenolic content of the extracts. The best recovery (47.2 mg gallic acid equivalents of total phenolics per g of dried grape pomace) was obtained using 30 % aqueous ethanol and applying 6 minutes of sonication followed by 12 minutes of shaking in water bath at 45°C.
Food processing.
http://etd.lib.metu.edu.tr/upload/12606908/index.pdf
https://hdl.handle.net/11511/15539
Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats
E. Özcan, “Ultrasound assisted extraction of phenolics from grape pomace,” M.S. - Master of Science, Middle East Technical University, 2005.
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