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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape seeds Anthocyanins Anthocyanins, total 85 g/kg DM Californian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape pulp Anthocyanins Anthocyanins, total 44 g/kg DM Red, 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 Anthocyanins, total 24120 ppm dry extract Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape skins Anthocyanins Anthocyanins, monomeric 1.3 mg Mal-3-glu/g DM White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Anthocyanins Anthocyanins, monomeric 0.28 mg Mal-3-glu/g DM White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Anthocyanins Anthocyanins, monomeric 0.87 mg Mal-3-glu/g DM White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape pomace, dried Anthocyanins Anthocyanins, coumaroylated 9270 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Anthocyanins, coumaroylated 6261 ppm Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Anthocyanins Anthocyanins, coumaroylated 7952 ppm Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Anthocyanins, caffeoylated 1450 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
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