Effects of Dry and Wet Ultrafine Grinding on the Extraction Efficiency and Biological Activities of Polyphenols from Peach Pomace. (PubMed, Foods) - Aug 14, 2026 - "The results of HPLC-MS identification showed that chlorogenic acid, D-(-)-quinic acid and catechins were the main polyphenols in the dry superfine grinding residue...Finally, in terms of antibacterial activity, the polyphenol extract prepared by wet ultrafine grinding had the strongest inhibitory effect on Staphylococcus aureus, Escherichia coli and Bacillus subtilis, and its minimum inhibitory concentrations were 3.13, 3.13 and 12.50 mg/mL, respectively. In conclusion, wet ultrafine grinding is more conducive to the efficient extraction of active polyphenols from peach pomace and its biological activity."
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Bohua Zhang; Chao Ma; Chongdui Wang; Fuxia Hu; Li Wang; Maoyu Wu; Mayire Abulikemu; Ming Zhang; Qi Fan; Ziyu Ren
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