The usage of bioactive extracts recovered from grape pomace in the enrichment of some fruit juices

Within the content of this research, the possibilities of using the phenolic compounds of the grape pomace, which is an agricultural waste produced by the plants that use only the juice of the grape as raw material, in fruit juices as functional enricher were examined. As the extraction application, ultrasonic-assisted extraction, which is one of the new generation gren extraction techniques, has been preferred. Extraction parameters were determined according to the optimization studies examined.Within the scope of there search, grape pomaces and the parts of forming pomace both the skin and the seeds were extracted separately. The extracts were added to sour cherry juice, mixed fruit juice and grape juice at 2.5%, 5%, 7.5% and 10%, and fruit juices enriched with phenolic compounds were obtained. In terms of phenolic compound content and sensory properties of the fruit juices was evaluated which type of extract and what proportions would be more appropriate to add. According to the analysis results, the total phenolic compound content in grape pomace, skin and seed extracts was determined as 139.233 mg GAE/mL for seed, 115.167 mg GAE/mL for grape pomace and 85,500 mg GAE/mL for skin. According to the analysis results, in all fruit juices in all concentrations up to 7.5% grape pomace and 10% skin extract there is a fruit juice production potential that is enriched functionally. In addition, since grape juice is more compatible with extracts in terms of aroma profile, it remained within the acceptance limits when added up to 5% in samples with seed extracts. Key words: Grape, Grape pomace, Phenolic compound, Extraction