Steam explosion (SE) technology (pressure of 0.4, 0.8, and 1.2 MPa, time of 1 and 3 min) was used to improve the comprehensive utilization of grape pomace. Effects of SE on the yield of polyphenols, flavones, procyanidins, and anthocyanins from grape pomace and their antioxidant activities were studied. Results showed that the content of bound extracts was significantly higher than that of free extracts, and the content of polyphenols was also higher than that of flavones. SE increased the yields of the free polyphenols (FP) and free flavones (FF) in grape pomace, and the maximum yields of FP and FF were detected at 1.2 MPa for 1 min and 1.2 MPa for 3 min, which were 2.03-fold and 2.90-fold compared with the untreated sample, respectively. However, SE decreased the yields of bound polyphenols (BP), bound flavones (BF), proanthocyanidins, and anthocyanins in the grape pomace. After SE, the antioxidant activities of free extracts increased in grape pomaces, but it was a decrease in the bound extracts. And there was a significant correlation between the content of polyphenols and flavones and their antioxidant activities. In all, the appropriate SE condition can improve the release of phenolics and the improvement of antioxidant activities in grape pomace.
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