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Pressurized hot water extraction (PHWE) was employed to prepare extracts from dried grape skin of two wine grape varieties (St. Laurent and Alibernet) at various temperatures (from 40 up to 120°C) and amounts of sample (0.5, 1.0 and 1.5g). To assess the antioxidant activity of the extracts, electron paramagnetic resonance (EPR) spectroscopy was applied involving DPPH and ABTS + assays. Other...
A comprehensive characterization of grape skin methanolic and ethanolic extracts prepared by pressurized fluid extraction (PFE) at various temperatures within 40 to 120°C from two wine grape varieties, St. Laurent and Alibernet was performed. For the first time, an offline combination of PFE and electron paramagnetic resonance (EPR) spectroscopy together with other experimental methods was employed...
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