Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents
Betina Louise Angioletti, Elenilson G. Alves Filho, Lorena Silva, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa de Brito, Fabiano A.N. Fernandes, Thatyane Vidal Fonteles, Suelí Rodrigues
Topics & Concepts
PomaceAnthocyaninChemistryExtraction (chemistry)MalvidinFood scienceHydrolysisBerryChromatographySolventBotanyBiochemistryCyanidinBiologyPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisAntioxidant Activity and Oxidative Stress