EXTRACTION OF VALUABLE COMPONENTS FROM WINERY’S BY-PRODUCTS THROUGH SOXHLET EXTRACTION. EFFECT OF OPERATIONAL PARAMETERS ON PRODUCT YIELD AND QUALITY

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creativework.keywordsAnthocyanins, Antioxidant capacity, Grape seeds, Polyphenols, Solvent, Soxhlet extraction
creativework.publisherUniversity of Chemical Technology and Metallurgyen
dc.contributor.authorRadoeva R.
dc.contributor.authorKarsheva M.
dc.contributor.authorEnchev B.
dc.date.accessioned2024-07-16T11:16:51Z
dc.date.accessioned2024-07-16T11:19:26Z
dc.date.available2024-07-16T11:16:51Z
dc.date.available2024-07-16T11:19:26Z
dc.date.issued2022-01-01
dc.description.abstractThis study focuses on the Soxhlet extraction of pre-dried at 50oC grape marc and grape seeds from Mavrud grapes cultivated in 2016 and 2018. An investigation of total polyphenol contents (TPC), total anthocyanins (TA) and totalantioxidant capacity (TAC) was done. Soxhlet extraction takes place at a pre-selected duration of 180 minutes. Theeffect of the solid-to-liquid ratio was examined with 2 solvents: ethanol-in-water solution (50/50 vol.) and pure methanol.The temperature was kept constant at 220oC. The contents of obtained extracts were characterized by HPLC
dc.identifier.issn1314-7978
dc.identifier.issn1314-7471
dc.identifier.scopusSCOPUS_ID:85125260410en
dc.identifier.urihttps://rlib.uctm.edu/handle/123456789/1363
dc.language.isoen
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85125260410&origin=inward
dc.titleEXTRACTION OF VALUABLE COMPONENTS FROM WINERY’S BY-PRODUCTS THROUGH SOXHLET EXTRACTION. EFFECT OF OPERATIONAL PARAMETERS ON PRODUCT YIELD AND QUALITY
dc.typeArticle
oaire.citation.issue2
oaire.citation.volume57
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