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)].
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)].
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