| Autor: |
Jara-Palacios MJ; Instituto de Investigaciones Vitivinícolas y Agroalimentarias (IVAGRO), Universidad de Cádiz, Campus de Puerto Real, 11510 Cádiz, Spain. mjara@us.es.; Food Colour and Quality Laboratory, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain. mjara@us.es.; Department of Analytical Chemistry, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain. mjara@us.es. |
| Jazyk: |
angličtina |
| Zdroj: |
Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2019 Feb 16; Vol. 8 (2). Date of Electronic Publication: 2019 Feb 16. |
| DOI: |
10.3390/antiox8020045 |
| Abstrakt: |
The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quantities produced worldwide, this byproduct can be an ideal raw material for obtaining phenolic compounds that could be of interest in the food and pharmaceutical industries. In this mini review, the main characteristics of wine lees as well as their phenolic composition and antioxidant activity have been summarized from the information in the literature. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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