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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace, dried Anthocyanins Petunidin-3-glucoside 1295 ppm Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Anthocyanins Petunidin-3-glucoside 1390 ppm Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Petunidin-3-glucoside 1618 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Petunidin-3-coumaroyl glucoside 765 ppm Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Anthocyanins Petunidin-3-coumaroyl glucoside 735 ppm Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Petunidin-3-coumaroyl glucoside 806 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Anthocyanins Peonidin-3-glucoside 1870 ppm Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Peonidin-3-glucoside 2044 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Anthocyanins Peonidin-3-glucoside 1591 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 Peonidin-3-coumaroyl glucoside 796 ppm Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
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