Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments

201944 citationsJournal Article

Authors

Janice Nullan Averilla · Kyungpook National University

Jisun Oh · Kyungpook National University

Zhexue Wu · Kyungpook National University

Kwang‐Hyeon Liu · Kyungpook National University

Chan Ho Jang · Kyungpook National University

Hyo Jung Kim · National Development Institute of Korean Medicine

Jae‐Sik Kim

Abstract

The method developed in this study for preparing grape peel extract introduces a potential low-cost green processing for the industrial fortification of food products with resveratrol and other health-beneficial antioxidants. © 2019 Society of Chemical Industry.

Topics & Keywords

Sirtuins and Resveratrol in Medicine Phytochemicals and Antioxidant Activities Tea Polyphenols and Effects

Publication Details

Published in: Journal of the Science of Food and Agriculture

Volume 99, Issue 8, pp. 4043-4053

DOI: 10.1002/jsfa.9632

Field-Weighted Citation Impact: 3.20

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Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments

Authors

Abstract

Topics & Keywords

Publication Details