Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/381
Title: Determination of antioxidant activity and classification of bioactive compounds extracted from Xinomavro variety grape pomace using ultrasound extration
Authors: Gkourtsoulis, Nikolaos
Supervisors: Zinoviadou, Kyriaki
Subjects LC: Grapes - Varieties
Bioactive compounds
Dissertations, Academic
Antioxidants
Vineyards
Keywords: Xinomavro variety
Ultrasound extraction
Grape pomace
Bioactive compounds
Flavonols
Phenols
Issue Date: 3-Sep-2020
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: This paper aimed to discover the optimal conditions for ultrasound-assisted extraction of bioactive compounds from Xinomavro variety grape pomace. The extraction parameters were the solvent type and time. The variables analyzed were total phenolic content (TPC), antioxidant activity through DPPH experiments, and quantitative analysis of flavonols and hydroxycinnamic acid derivatives. Grape pomace of Xinomavro exhibited high antioxidant capacity. In particular, samples treated with water: ethanol (1:1), exhibited the highest rates of antioxidant activity, followed by the ones treated with absolute ethanol. The same phenomenon was observed in case of TPC, flavonols and hydroxycinnamic acid derivatives. However, in case of both flavonols and hydroxycinnamic acid derivatives, the differences between each solvent were not significant compared to the experiment of total phenolics. The relationship between yield and time was not proportional.
Description: BSc in Food Science and Technology
Includes bibliographical references and charts.
Length: 36 pages
Type: Dissertation
Publication Status: Not published
URI: http://repository.afs.edu.gr/handle/6000/381
Repository: 'George and Charlotte Draper' Information and Media Hub
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Dissertations

Files in This Item:
There are no files associated with this item.


This item is licensed under a Creative Commons License Creative Commons