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Reference: VALORIZATION OF RED GRAPE (VITIS VINIFERA CV. SANGIOVESE) POMACE AS FUNCTIONAL FOOD INGREDIENT
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Abstract-

The winemaking process generates large amounts of by-products that are still a potential source of bioactive compounds to be used as functional food ingredients. This study is aimed to develop a cow milk kefir fortified with Sangiovese red grape pomace. The phenolic extracts of skins and seeds, which were obtained after infusion and ultrasoundassisted extraction (UAE), were rich in (+)-catechin (105.0±147.0 mg/L) and (-)-epicatechin (76.0±364.0 mg/L) based on HPLC-DAD analysis. The UAE-derived skin extracts were selected for their best antioxidant effectiveness and incorporated into kefir, whose functional properties have been investigated through spectrophotometric assays. The addition of UAE-derived skin extract to kefir was significantly effective in enhancing the total phenolic content (43.2 %) thus increasing the total antioxidant capacity (+47.7 %) and lowering IC50 ABTS (-36.0%) and DPPH (-31.45%). An increased inhibitory activity towards α-amylase, α-glucosidase and pancreatic lipase was also achieved by decreasing the corresponding IC50 values (69.39 and 73.01 "g/mL, respectively).

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Link to paper-

https://web.b.ebscohost.com/abstract?direct=true&profile=ehost&scope=site&authtype=crawler&jrnl=11201770&AN=143165494&h=3T82%2fM965ZUGjz1p3bBe1di44lNr2wAvwGVoErYtybnNFMLhXa1FxhGN5Kgpe7b%2b7TzWqnZBplTzYYZtSVxybA%3d%3d&crl=c&resultNs=AdminWebAuth&resultLocal=ErrCrlNotAuth&crlhashurl=login.aspx%3fdirect%3dtrue%26profile%3dehost%26scope%3dsite%26authtype%3dcrawler%26jrnl%3d11201770%26AN%3d143165494


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Publication Details

Published: 2020
Publication: Italian Journal of Food Science
Issue: 2020 32-2 p367-385
Author: Carullo G 2020
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