Abstract
The grape juice by-product obtained from grape traditional press was extracted by Microwave Hydrodiffusion and Gravity (MHG); a green extraction technique preliminarily optimized at 1W/g. The MHG extract (MHGE) was analyzed by HPLC for identification and quantification of anthocyanins and other phenolic compounds. Then, MHGE was added to the natural juice (NJ) to produce an innovative grape juice (IJ). These three juices were evaluated for their total polyphenol content (TPC), total anthocyanin content (TAC) in addition to their sensorial characteristics. MHGE showed the highest values of TPC (21.41±0.04mg GAE/g DW), TAC (4.49±0.01μg MVGE/g DW). Moreover, IJ (grape juice enriched with MHGE) was richer in TPC (6.70±0.01mg GAE/g DW) and TAC (3.96±0.01μg MVGE/g DW) than NJ (2.90±0.02mg GAE/g DW and 3.63±0.06μg MVGE/g DW, respectively).
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