Rezex rhm

Glucose, gluconic acid, cellobiose, xylose, arabinose, hydroxymethyl furfural and the furfural content of the culture media were determined by HPLC using a Rezex RHM (Phenomenex, Torrance, CA, USA) column with isocratic elution (flow rate of 0.400 mL/min and mobile phase of 0.025 M H₂SO₄), a column oven set at 45 °C and a refractive index detector (RI) (LC 2000 plus, Jasco, Tokio, Japan). The RI detector was used for the analysis of glucose, cellobiose, xylose and arabinose. Gluconic acid, furfural and HMF were detected spectrophotometrically with DAD. Gluconic acid was detected at 220 nm, and furfural and HMF were detected at 275 nm [21 (link),22 (link),23 (link)]. The analysis was performed in triplicate by taking 3 Petri dishes each day until the end of the incubation (10 days).

Glucose, gluconic acid, cellobiose, xylose, arabinose, and HMF were determined by HPLC using a Rezex RHM (Phenomenex, Torrance, CA, USA) column with isocratic elution (flow rate of 0.400 mL/min and mobile phase of 0.025 M H₂SO₄), a column oven set at 45 °C and a refractive index detector (RI) (LC 2000 plus, Jasco, Tokyo, Japan). RI detector was used for the analysis of glucose, cellobiose, xylose, and arabinose. Gluconic acid was detected at 220 nm, and furfural and HMF were detected at 275 nm by a diode array detector (DAD) [30 (link),31 (link)].
The antioxidant capacity of the hydrolyzed grape bagasse and the synthesized BC were determined by the total phenolic content (TPC) expressed as mg of gallic acid equivalents (GAE) per 1 g of dried bagasse or dried BC following the Folin–Ciocalteu method as described elsewhere [32 (link),33 (link)].

Glucose, gluconic acid, cellobiose, xylose, arabinose, and HMF were determined by HPLC using a Rezex RHM (Phenomenex, Torrance, CA, USA) column with isocratic elution (flow rate of 0.400 mL/min and mobile phase of 0.025 M H₂SO₄), a column oven set at 45 °C and a refractive index detector (RI) (LC 2000 plus, Jasco, Tokyo, Japan). RI detector was used for the analysis of glucose, cellobiose, xylose, and arabinose. Gluconic acid was detected at 220 nm, and furfural and HMF were detected at 275 nm by a diode array detector (DAD) [30 (link),31 (link)].
The antioxidant capacity of the hydrolyzed grape bagasse and the synthesized BC were determined by the total phenolic content (TPC) expressed as mg of gallic acid equivalents (GAE) per 1 g of dried bagasse or dried BC following the Folin–Ciocalteu method as described elsewhere [32 (link),33 (link)].