Effect of extraction system and grape variety on anti-influenza compounds from wine production residue

The effects of extraction process using three different solvents [50% aqueous acetone (Ace/w), 50% aqueous ethanol (Eth/w) or 50% aqueous methanol (Meth/w)] and wine production residue (seeds, skin and pomace) from Pinot noir [PN] and Pinot meunier [PM] on the phenolic profile and anti-influenza act...

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Bibliographic Details
Published in:Food control 2019-05, Vol.99, p.180-189
Main Authors: Bekhit, Alaa El-Din A., Cheng, Vern Jou, Zhang, Hongxia, Mros, Sonya, Mohamed Ahmed, Isam A., Al-Juhaimi, Fahad Y., Bekhit, Adnan A., McConnell, Michelle
Format: Article
Language:English
Subjects:
Anti-influenza
Antiviral
Extraction
Phenolics
Wine production residue
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Summary:The effects of extraction process using three different solvents [50% aqueous acetone (Ace/w), 50% aqueous ethanol (Eth/w) or 50% aqueous methanol (Meth/w)] and wine production residue (seeds, skin and pomace) from Pinot noir [PN] and Pinot meunier [PM] on the phenolic profile and anti-influenza activity of their extracts were determined. Meth/w extracts resulted in the lowest (P 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2018.12.036