Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 2
Written by Petronela-Anca ONACHE, Irina Elisabeta GEANĂ, Corina Teodora CIUCURE, Dorin Ioan SUMEDREA, Victoria ARTEM, Cătălin Marian DUCU, Georgiana CÎRSTEA
The extraction of phenolic compounds and antioxidant activity (AA) of winemaking by-products using supercritical liquid methodology has been investigated. In order to have a green product, CO2 was used in extraction. Extraction by supercritical liquids on grape pomace and wine enriched with total polyphenolic compounds (TPC) from extracts and antioxidant activity were evaluated. Several grape varieties from two different vineyards were used Stefanesti and Murfatlar. The extract TPC ranged from GAE/L to 156.66 mg to 2536.89 mg GAE/l, and for fortified wine ranged from 1510 mg GAE/L to 7457 mg GAE/L. Antioxidant activity in fortified wine varied between the values of 54.45 mmol TE/L and 216.13 mmol TE/L. With the help of chromatography several phenolic compounds, such as gallic acid, were identified, shikimic acid, caffeic acid, catechin, epi-catechin, syringic acid, p-coumaric acid.
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