Monitoring the antioxidant activity of an eco-friendly processed grape pomace along the storage

The aims of this research are to compare and to monitor two conditions for preserving the total phenolic content (TPC) and the antioxidant activity (AOA) of grape pomace (GP) processed as powder and its corresponding extract at room and freezing temperature, respectively. The highest TPC and AOA were obtained in the GP extracted in a ratio 1:10 (w/v) with ethanol at 50% for 45 min at 50 degrees C. After 9 months of room temperature (RT) storage, the GP powder obtained a significantly higher AOA than the initial condition and the extract frozen-stored the same time.