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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace, dried Flavonols Myricetin-3-glucoside 781 ppm Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Flavonols Myricetin-3-glucoside 1044 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Flavonols Myricetin 452 ppm Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Flavonols Myricetin 622 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-glucoside 17687 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-glucoside 12182 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-coumaroyl glucoside 7232 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-coumaroyl glucoside 4700 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-caffeoyl glucoside 1079 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-caffeoyl glucoside 1450 ppm Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
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