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THE DETERMINATION OF BIOACTIVE INGREDIENTS OF GRAPE POMACE(VRANAC VARIETY) FOR POTENTIAL USE IN FOODAND PHARMACEUTICAL INDUSTRIES 2015 UDC 663.26:66.061.34 http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai/record/2/10404 chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://scindeks-clanci.ceon.rs/data/pdf/2406-2979/2015/2406-29791502032A.pdf M. Anđelković B. Radovanović A. Milenković Anđelković V. Radovanović A. Zarubica N. Stojković V. Nikolić Wine production generated significant quantities of waste – grape pomace(seeds, skin and stems of grapes). In these vinification by-products a signifi-cant amount of bioactive compounds such as phenol compounds can still befound. The phenol composition and radical scavenging activity of grape pom-ace obtained during winemaking from the red wine grape of Vranac variety(Vitis vinifera L.) were investigated to determine their usable values. Reverse-phase high performance liquid chromatography (RP-HPLC) assays were usedfor determination of the phenolic composition of pomace extracts and theDPPH test was done for their radical scavenging activity. The oil obtainedfrom the pomace was subjected to GC/MS analysis in order to establish itsfatty acid composition. As correlation calculations showed (R 2=0.9732), phe-nol compounds are responsible for strong radical scavenging activities of thetested extracts (1.160 ± 0.03 mg DM/ml). Grape pomace oil with a high degreeof of unsaturation (over 88%) plays an important role for human health. Thephenolic rich extract and grape pomace oil can be used as additives in foodand pharmacy industries (10) (PDF) The determination of bioactive ingredients of grape pomace (Vranac variety) for potential use in food and pharmaceutical industries. Available from: https://www.researchgate.net/publication/289686998_The_determination_of_bioactive_ingredients_of_grape_pomace_Vranac_variety_for_potential_use_in_food_and_pharmaceutical_industries#fullTextFileContent [accessed Nov 13 2024]. article 4 2 32 36 UDC 663.2 Advanced technologies