Thorsten Maier

TL;DR: In this paper, the authors presented comprehensive data on the contents of individual phenolic compounds comprising all polyphenolic subclasses of press residues from grape seed oil production also covering the determination of the antioxidant activities of each subclass.

TL;DR: In this paper, a process for enzyme-assisted extraction of polyphenols from grape pomace was developed on laboratory and pilot-plant scale, and the results showed that a mixture of pectinolytic and cellulolytic enzyme preparations yielded the highest amounts of phenolic compounds after 2 h of treatment, applying a dosage of 4,500 mg/kg (based on dry matter) at T = 40 °C and pH 4.0.

TL;DR: Gelatin and pectin gels were supplemented with anthocyanin extracts obtained from grape pomace and stored either under neon light (20 ± 2 °C) or in the dark for a period of up to 24 weeks as discussed by the authors.

TL;DR: After the diet, the mean weight, blood pressure, physical and emotional well‐being and the quality of life had significantly improved and the effectiveness and tolerability of the regimen were rated as very good or good by most of the completers.

TL;DR: A method for the isolation of caftaric, coutaric and fertaric acids from grape pomace by high-speed counter-current chromatography (HSCCC) was developed and the concomitant flavonoid quercetin 3-glucuronide was isolated.