TY  - CONF
AU  - Smailagić, Anita
AU  - Pantelić, Milica
AU  - Dabic Zagorac, Dragana
AU  - Natić, Maja
PY  - 2017
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6373
AB  - Recovering bioactive compounds from agricultural waste is attracting an increasing attention
in the past years. The wine industry produces a large portion of waste that represents an
ecological and economical issue as grape pomace (seeds and skins), stems and lees are
residues left behind after pressing and fermentation in the production process. These
winemaking by-products are rich in various phytochemicals, especially polyphenols, and
therefore could be used as an inexpensive and sustainable source in biotechnological
applications (nutraceutical, medical, pharmaceutical, and cosmetic industry).
The objective of this work was to characterize red grape pomace and to establish its
phenolic profile. The content of total polyphenols (TPC) and anthocyanins (TAC), along
with the radical scavenging activity were investigated, and the influence of three different
extraction solvents (acidified MeOH/H2O, acidified EtOH/H2O and 0.1M HCI) was assessed.
Quantification of phenolics in grape pomace extracts was done using the available standards
by UHPLC coupled with a diode array detector (DAD) and connected to a triple-quadruple
mass spectrometer. The concentration of total phenolics was determined using Folin-
Ciocalteu method, scavenging activity of pomace extracts was evaluated using DPPH·
reagent, while the content of anthocyanins was determined using pH-differential method.
The results obtained for TPC, RSA and TAC varied due to different solvents used for the
extraction (2.1-6.5 mg GAE/100 g DW, 12.2-34.5 µmol TE/100 g DW, and 406.9-695.3 mg
mal 3-glu/100 g, respectively). Among polyphenols the most abundant was catechin (34.4
mg/100 g DW). Also, high concentrations of gallic acid, ellagic acid, and syringic acid were
found (7.8 mg/100 g DW, 2.3 mg/100 g DW, and 2.1mg/100 g DW, respectively). Our
investigations indicated that analysed extracts were rich in polyphenols and therefore could
be considered in food supplements production.
PB  - Belgrade : Institute of Technical Sciences of SASA
C3  - Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia
T1  - Winemaking by-products as a source of phenolic compounds
SP  - 22
EP  - 22
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6373
ER  - 

@conference{
author = "Smailagić, Anita and Pantelić, Milica and Dabic Zagorac, Dragana and Natić, Maja",
year = "2017",
abstract = "Recovering bioactive compounds from agricultural waste is attracting an increasing attention
in the past years. The wine industry produces a large portion of waste that represents an
ecological and economical issue as grape pomace (seeds and skins), stems and lees are
residues left behind after pressing and fermentation in the production process. These
winemaking by-products are rich in various phytochemicals, especially polyphenols, and
therefore could be used as an inexpensive and sustainable source in biotechnological
applications (nutraceutical, medical, pharmaceutical, and cosmetic industry).
The objective of this work was to characterize red grape pomace and to establish its
phenolic profile. The content of total polyphenols (TPC) and anthocyanins (TAC), along
with the radical scavenging activity were investigated, and the influence of three different
extraction solvents (acidified MeOH/H2O, acidified EtOH/H2O and 0.1M HCI) was assessed.
Quantification of phenolics in grape pomace extracts was done using the available standards
by UHPLC coupled with a diode array detector (DAD) and connected to a triple-quadruple
mass spectrometer. The concentration of total phenolics was determined using Folin-
Ciocalteu method, scavenging activity of pomace extracts was evaluated using DPPH·
reagent, while the content of anthocyanins was determined using pH-differential method.
The results obtained for TPC, RSA and TAC varied due to different solvents used for the
extraction (2.1-6.5 mg GAE/100 g DW, 12.2-34.5 µmol TE/100 g DW, and 406.9-695.3 mg
mal 3-glu/100 g, respectively). Among polyphenols the most abundant was catechin (34.4
mg/100 g DW). Also, high concentrations of gallic acid, ellagic acid, and syringic acid were
found (7.8 mg/100 g DW, 2.3 mg/100 g DW, and 2.1mg/100 g DW, respectively). Our
investigations indicated that analysed extracts were rich in polyphenols and therefore could
be considered in food supplements production.",
publisher = "Belgrade : Institute of Technical Sciences of SASA",
journal = "Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia",
title = "Winemaking by-products as a source of phenolic compounds",
pages = "22-22",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6373"
}

Smailagić, A., Pantelić, M., Dabic Zagorac, D.,& Natić, M.. (2017). Winemaking by-products as a source of phenolic compounds. in Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia
Belgrade : Institute of Technical Sciences of SASA., 22-22.
https://hdl.handle.net/21.15107/rcub_cherry_6373

Smailagić A, Pantelić M, Dabic Zagorac D, Natić M. Winemaking by-products as a source of phenolic compounds. in Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia. 2017;:22-22.
https://hdl.handle.net/21.15107/rcub_cherry_6373 .

Smailagić, Anita, Pantelić, Milica, Dabic Zagorac, Dragana, Natić, Maja, "Winemaking by-products as a source of phenolic compounds" in Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia (2017):22-22,
https://hdl.handle.net/21.15107/rcub_cherry_6373 .