Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/381
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dc.contributor.advisorZinoviadou, Kyriaki-
dc.contributor.authorGkourtsoulis, Nikolaos-
dc.date.accessioned2021-02-08T12:04:14Z-
dc.date.available2021-02-08T12:04:14Z-
dc.date.issued2020-09-03-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/381-
dc.identifier.urihttps://librarycatalog.afs.edu.gr/cgi-bin/koha/opac-detail.pl?biblionumber=25502en_US
dc.descriptionBSc in Food Science and Technologyen_US
dc.descriptionIncludes bibliographical references and charts.en_US
dc.description.abstractThis 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.en_US
dc.formatSpiral bindingen_US
dc.format.extent36 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectXinomavro varietyen_US
dc.subjectUltrasound extractionen_US
dc.subjectGrape pomaceen_US
dc.subjectBioactive compoundsen_US
dc.subjectFlavonolsen_US
dc.subjectPhenolsen_US
dc.subject.lcshGrapes - Varietiesen_US
dc.subject.lcshBioactive compoundsen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshAntioxidantsen_US
dc.subject.lcshVineyardsen_US
dc.subject.otherPerrotis College - Dissertations - 2020en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titleDetermination of antioxidant activity and classification of bioactive compounds extracted from Xinomavro variety grape pomace using ultrasound extrationen_US
dc.typeDissertationen_US
local.description.statusNot publisheden_US
local.repositoryHUBen_US
Appears in Collections:Dissertations

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