Abstract
The paper experimentally assesses the characteristics of grape raw materials (vines, leaves) in terms of quantitative and qualitative composition of polyphenols - the main functional biologically active ingredients of grape processing products. For obtaining alcoholic extracts, vines and leaves of grape were pre-dispersed and extracted using the ethanol. The extraction was carried out at room temperature for several months until an equilibrium concentration of polyphenols was obtained. The extracts were separated by leaking off on a sieve. The qualitative and quantitative composition of polyphenols in alcohol extracts was determined by the HPLC method. The analysis of the obtained data shows that a broad array of polyphenols appropriate for grape pomace, seeds and stalks (flavones, flavan-3-ols, hydroxy-cinnamic, oxybenzoic acids, stilbenes, oligomeric and polymeric procyanidins) is present in vine and leaves.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
