ArticleFoods (Basel, Switzerland)2023
A Comparative Study between Microwave Hydrodiffusion and Gravity (MHG) and Ultrasound-Assisted Extraction (UAE): Chemical and Biological Characterization of Polyphenol-Enriched Extracts from Aglianico Grape Pomace.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Comparative Characterization of Ancient Wheat Cultivars Through Fatty Acid and Phytosterol Profiling.Foods (Basel, Switzerland) · 2026Article
- Red Grape Pomace as a Valuable Source of Biomolecules With Inhibitory Effect on Pro-Inflammatory and Metabolic Syndrome-Associated Enzymes: Eco-Friendly Extraction and Mechanism of Inhibition.Food science & nutrition · 2026Article
- Taurasi DOCG Wines from the Campania Region: A Pilot Study with an AI Approach on a Local Grape Cultivar.Metabolites · 2025Article
- Nutrients and Nutraceuticals fromNutrients · 2025Review
- Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential.Antioxidants (Basel, Switzerland) · 2024Review
- Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
Funding
Abstract
The wine industry produces large amounts of grape pomace (GP), a waste that needs to be disposed of properly. Bioactive compounds with high added value can be recovered from GP as an interesting strategy to reduce the environmental impact. Here, two different technologies were employed to recover polyphenol compounds from GP: microwave hydrodiffusion and gravity (MHG) and ultrasound-assisted extraction (UAE). The further purification of UAE and MHG extracts was carried out through solid-phase extraction (SPE) to obtain three fractions, F1, F2 and F3. ATR-FTIR analysis confirmed the presence of sugar and polysaccharide components in F1, as well as non-anthocyanin and anthocyanin compounds in F2 and F3, respectively. Also, the chemical profile was determined by HPLC-UV-DAD, identifying the presence of catechin in F2, and malvidin-3-
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Registered trials
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