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Production of Powder Using Concentrated By-products of Grape Processing  

Chang, Seog-Won (Bio-Regional Innovation Center (RIC), Youngdong University)
Shin, Nam-Sub (Bio-Regional Innovation Center (RIC),Youngdong University)
Song, Jeong-Hee (Bio-Regional Innovation Center (RIC), Youngdong University)
Park, Yong-Deok (Department of Medical Life Science, Youngdong University)
Rho, Yong-Taek (Bio-Regional Innovation Center (RIC), Youngdong University)
Publication Information
Food Science and Preservation / v.17, no.2, 2010 , pp. 275-280 More about this Journal
Abstract
By-products from grapes obtained during processing have been considered to be promising materialsfor various functional applications, and to have pharmaceutical properties. A grape powder was developed from a concentrate of by-products obtained during grape processing. As dextrin levels increased, the moisture content, L-, a-, and b- values all decreased, whereas sugar content generally increased. Catechin and resveratrol were detected in most samples, but quercetin was absent. Epicatechin and resveratrol levels either decreased or were not detected as dextrin concentration increased. These physiochemical properties indicate that a concentrate extracted using undiluted ethanol as solvent is optimal for industrial use.
Keywords
Grape; by-product; concentrate; powder; polyphenol;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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