Quantification of phenolics and antioxidant properties in dried grape pomace by near infrared spectroscopy

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dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorDogan, Muhammed Ali
dc.date.accessioned2026-02-03T11:50:26Z
dc.date.available2026-02-03T11:50:26Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study evaluated the potential of near-infrared (NIR) spectroscopy, combined with partial least squares regression (PLSR) to quantify bioactive properties in dried grape pomace powders. Twenty-four samples of red-pink and purple-black grapes were examined for total monomeric anthocyanins, phenolics, flavonoids, proanthocyanidins, and antioxidant capacity utilizing CUPRAC (cupric reducing antioxidant capacity) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. Chemical analyses verified higher phenolic and antioxidant contents in purple-black pomace than red-pink. PLSR models from NIR spectra produced promising results, showing strong calibration and cross-validation for all analytes. These outcomes indicate that NIR spectroscopy provides a simple, nondestructive, and eco-friendly alternative to conventional wet chemistry methods. Moreover, the approach offers potential for monitoring bioactive compounds in grape pomace, thereby supporting the valorization of agro-industrial residues as sustainable sources of phenolics and antioxidants for food, nutraceutical, and cosmetic applications.
dc.identifier.doi10.28948/ngumuh.1773992
dc.identifier.endpage1541
dc.identifier.issn2564-6605
dc.identifier.issue4
dc.identifier.startpage1530
dc.identifier.trdizinid1351510
dc.identifier.urihttps://doi.org/10.28948/ngumuh.1773992
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1351510
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34122
dc.identifier.volume14
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofNiğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20260130
dc.subjectAntioxidant activity
dc.subjectphenolics
dc.subjectnear-infrared spectroscopy
dc.subjectGrape pomace
dc.subjectPLSR
dc.titleQuantification of phenolics and antioxidant properties in dried grape pomace by near infrared spectroscopy
dc.typeArticle

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