Effect of ultrasound-assisted extraction combined with enzymatic pretreatment on bioactive compounds, antioxidant capacity and flavor characteristics of grape pulp extracts.

ABSTRACT: To obtain grape pulp extracts with high quality, this study optimized the ultrasound-assisted extraction process using the response surface methodology, and further investigated the effect of solvent reflux extraction and ultrasound-assisted extraction with or without the enzymatic pretreatment on bioactive compounds, antioxidant capacity and flavor characteristics of grape pulp extracts. Results indicated that the optimal extraction conditions for ultrasound-assisted extracts of grape pulp (UAE) were 16 min ultrasonic time, 70 % ultrasonic amplitude, and 28 °C ultrasonic temperature, resulting in an extraction yield of 14.94 %, a total phenolic content of 14.38 mg GAE/ g, and a total flavonoid content of 2.98 mg RE/g. Moreover, grape pulp extracts prepared by ultrasound-assisted extractio

SUBMITTER: Li R 

PROVIDER: S-EPMC12481076 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature