Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts

Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts

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Wine lees, a sub-exploited byproduct of vinification, is considered a rich source of bioactive compounds, such as (poly)phenols, anthocyanins and tannins. Thus, the effective and rapid recovery of these biomolecules and the assessment of the bioactive properties of wine lees extracts is of utmost im...

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Bibliographic Details
Main Authors: Kritsi, E. (Author), Lantzouraki, D.Z (Author), Sinanoglou, V.J (Author), Soković, M. (Author), Tagkouli, D. (Author), Tsiaka, T. (Author), Zoumpoulakis, P. (Author)
Format: Article
Language:English
Published: MDPI 2022
Subjects:
anthocyanin
Anthocyanins
antiinfective agent
Anti-Infective Agents
antimicrobial activity
antioxidant
Antioxidants
antiradical activity
chemistry
design of experiment (DoE)
infrared (IR) spectroscopy
microwave radiation
microwave-assisted extraction (MAE)
Microwaves
phenol derivative
phenolic compounds
Phenols
plant extract
Plant Extracts
wine
Wine
wine lees
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