{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,25]],"date-time":"2026-07-25T01:18:58Z","timestamp":1784942338503,"version":"3.55.0"},"reference-count":70,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2019,8,17]],"date-time":"2019-08-17T00:00:00Z","timestamp":1566000000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100015668","name":"Ministry of Research and Innovation","doi-asserted-by":"publisher","award":["18 PFE\/2018"],"award-info":[{"award-number":["18 PFE\/2018"]}],"id":[{"id":"10.13039\/501100015668","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Grape pomace from a red grape variety (Vitis vinifera Moldova) cultivated in the northeastern region of Romania has been studied as a source for the extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) using ultrasonic treatment. The method of extraction described here uses two different solvents, namely 2-propanol and methanol. For each of the extraction solvents, we evaluated the singular influence and the impact of interactions between process parameters (solvent concentration, ultrasonic frequency, temperature, and extraction time) on the extraction yields of anthocyanins and phenolic compounds. Response surface methodology was implemented via a Box\u2013Behnken design to optimize the extraction of TMA and TPC from grape pomace. According to the optimization, in order to achieve the highest yield of TPC (62.487 mg gallic acid equivalent (GAE)\/g (d = 1.0)), the following conditions are necessary: solvent\u20142 propanol, solvent concentration 50%, temperature \u221250 \u00b0C and extraction time 29.6 min.<\/jats:p>","DOI":"10.3390\/foods8080353","type":"journal-article","created":{"date-parts":[[2019,8,19]],"date-time":"2019-08-19T06:10:14Z","timestamp":1566195014000},"page":"353","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Kinetic Improvement of Bioactive Compounds Extraction from Red Grape (Vitis vinifera Moldova) Pomace by Ultrasonic Treatment"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0255-7470","authenticated-orcid":false,"given":"Florina","family":"Dranca","sequence":"first","affiliation":[{"name":"Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mircea","family":"Oroian","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,8,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"570","DOI":"10.1016\/j.foodchem.2008.09.103","article-title":"Fatty acid composition and phenolic antioxidants of winemaking pomace powder","volume":"114","author":"Yi","year":"2009","journal-title":"Food Chem."},{"key":"ref_2","unstructured":"Kierath, T., and Wang, C. 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