Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/390
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dc.contributor.advisorZinoviadou, Kyriaki-
dc.contributor.authorPetraki, Ourania-
dc.date.accessioned2021-02-09T08:48:28Z-
dc.date.available2021-02-09T08:48:28Z-
dc.date.issued2020-09-07-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/390-
dc.descriptionIncludes bibliographical references and charts.en_US
dc.descriptionBSc in Food Science and Technologyen_US
dc.description.abstractWorldwide Greece is famous for the cultivation of vines and the production of their obtained products such as wine, grape juice and raisins. This constitutes an economically factor important for further growth and development. However, Grape pomace is considered the main waste in the wine industry and it consists of skin residues, broken cells with pulp remains, stalks, and seeds. More specifically Grape pomace (GPs) is defined by high contents of phenolics due to an incomplete extraction during the winemaking process. These phenolics are secondary plant metabolites with the ability to have a beneficial impact on human health because of their antioxidant activity and antimicrobial, antiviral, and anti-inflammatory properties. Therefore, grape pomace establishes an inexpensive source of phytochemicals that can be used by food industries. Subsequently, rework of grape pomace has drawn the attention to sustainability of food processing practices. Proper and efficient extraction methods are necessary in order to achieve an adequate recovery of the winemaking wastes. This review summarizes the extraction of Polyphenols from grapes skin of the “Agiorgitiko” variety. In this respect, ultrasound application has been selected as an extraction method and the effect of three different extraction solvents water, ethanol and water/ethanol (1:1) are analyzed. Furthermore, the techniques used for extract characterization are analyzed, with attention on sample preparation, separation, and analysis of total phenolics content and % antioxidant activity.en_US
dc.formatSpiral bindingen_US
dc.format.extent35 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.subjectAgiorgitikoen_US
dc.subjectGrape pomaceen_US
dc.subjectWineen_US
dc.subjectVineyardsen_US
dc.subjectPhenolsen_US
dc.subjectAntioxidant activityen_US
dc.subjectBioactive compoundsen_US
dc.subject.lcshGrapes - Varietiesen_US
dc.subject.lcshBioactive compoundsen_US
dc.subject.lcshVineyardsen_US
dc.subject.lcshAntioxidantsen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.otherPerrotis College - Dissertations - 2020en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titleAgiorgitiko grape pomace as a sustainable source of bioactive compoundsen_US
dc.typeDissertationen_US
local.description.statusNot publisheden_US
local.repository'George and Charlotte Draper' Information and Media Huben_US
Appears in Collections:Dissertations

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