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Abstract
The aims of this research are to compare and to monitor two conditions for preserving the total phenolic content (TPC) and the antioxidant activity (AOA) of grape pomace (GP) processed as powder and its corresponding extract at room and freezing temperature, respectively. The highest TPC and AOA were obtained in the GP extracted in a ratio 1:10 (w/v) with ethanol at 50% for 45 min at 50 °C. After 9 months of room temperature (RT) storage, the GP powder obtained a significantly higher AOA than the initial condition and the extract frozen-stored the same time.
Graphical Abstract
Acknowledgements
The authors thank the winery Ripa della Volta (Verona, Italy) for the supply of the grape pomace samples.
Disclosure statement
The authors declare no conflict of interest.
Additional information
Funding
This work was supported by the University of Verona FSE project No. 1695-18-11-2018, the University of Padova prot. DOR 2032990.