The use of the high-frequency electromagnetic field (MW) and of the pulsed electric field (PEF) for the extraction of bioactive compounds from grapes

In recent years the uses of the high-frequency electromagnetic field (MW) and of the pulsed electric field (PEF) are studied as alternative methods in winemaking for better economic efficiency and to provide high quality products, rich in bioactive compounds. The aim of our paper was to compare the two methods, MW and PEF, in terms of their applicability for the extraction of bioactive compounds from two varieties of grapes (Pinot Noir and Merlot). We also determined the antioxidant capacity of the PEF or MW treated samples, and the results were processed using multivariate analysis. Finally, we noticed that both methods are effective for the extraction of bioactive compounds, but PEF treatments determine the highest rate of extraction of bioactive compounds.