Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios
Grape (Vitis vinifera), the world’s largest fruit crop, has been appreciated for their rich content of phenolic compounds such as gallic acid, catechin, resveratrol and anthocyanins (Xu et al., 2010). In 2018, grape production reached 77.8 million tonnes in the World and almost 57, 36 and 7% of grapes are used for wine, fresh and dried grapes, respectively (International Organisation of Vine and Wine, 2019). The yield of the grapes as juice and pomace has been stated to be approximately 80% and 20%, respectively, in winemaking process (García-Lomillo & González-SanJosé, 2017).