Effect of Extraction Solvent and Temperature on Polyphenol Profiles, Antioxidant and Anti-Inflammatory Effects of Red Grape Skin By-Product

A fully-detailed LC-MS qualitative profiling of red grape skin, extracted with a mixture of ethanol and water (70:30 v:v) has permitted the identification of 65 compounds which can be classified into the following chemical classes: organic and phenolic acids (14 compounds), stilbenoids (1 compound),...

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Detalles Bibliográficos
Autores principales: Baron, Giovanna, Ferrario, Giulio, Marinello, Cristina, Carini, Marina, Morazzoni, Paolo, Aldini, Giancarlo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471016/
https://www.ncbi.nlm.nih.gov/pubmed/34576925
http://dx.doi.org/10.3390/molecules26185454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471016/
https://www.ncbi.nlm.nih.gov/pubmed/34576925
http://dx.doi.org/10.3390/molecules26185454

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