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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pulp Anthocyanins Anthocyanins, total 45 g/kg DM Not ensiled Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape seeds Anthocyanins Anthocyanins, total 3 g/kg DM White, Italian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape pomace, dried Anthocyanins Delphinidin-3-glucoside 775 ppm Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Anthocyanins Delphinidin-3-glucoside 787 ppm Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Delphinidin-3-glucoside 936 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Anthocyanins Glucosylated anthocyanins 21099 ppm Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Glucosylated anthocyanins 22285 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Glucosylated anthocyanins 15843 ppm Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Malvidin-3-acetyl glucoside 1183 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Malvidin-3-acetyl glucoside 937 ppm Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
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