Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments.

Janice N AverillaJisun OhZhexue WuKwang-Hyeon LiuChan Ho JangHyo Jung KimJae-Sik KimJong-Sang Kim

Published in: Journal of the science of food and agriculture (2019)

The method developed in this study for preparing grape peel extract introduces a potential low-cost green processing for the industrial fortification of food products with resveratrol and other health-beneficial antioxidants. © 2019 Society of Chemical Industry.

Keyphrases

low cost
human health
healthcare
public health
mental health
oxidative stress
heavy metals
hydrogen peroxide
climate change