EXTENDED ABSTRACT Journal of the International Society of Antioxidants Issue n°4, Vol. 3 DOI: 10.18143/JISANH_v3i4_1319 Received: 17 october 2016; Accepted: 21 December 2016 ©Copyright JISANH 2016 – All rights reserved. 1 Effect of cyclodextrin and extraction method on extraction of phenolic compounds extraction from red wine pomace GRACIA, María Rosa, SERRANO-MARTÍNEZ Ana, HERNÁNDEZ-SÁNCHEZ Pilar, GUARDIOLA Lucia, NÚÑEZ-DELICADO Estrella, LÓPEZ-MIRANDA Santiago Departamento de Tecnología de la Alimentación y Nutrición Universidad Católica de Murcia. Guadalupe (30107), Murcia, España. Corresponding Author: Santiago López-Miranda slmiranda@ucam.edu Abstract: Extraction of phenolic compounds has always been conditioned by the use of organic solvents. Cyclodextrins (CDs) could be used as an alternative approach to reducing the use of organic solvents for the extraction of phenolic compounds. This work aims to determine the effect of CDs and extraction method on the extraction of phenolic compounds. Phenolic extractions were made from Monastrel red variety pomace. Extractions were made by ultrasound and microwave at 50ºC during 10 min with aqueous solutions of -, -, -, HP--, HP--, HP--CD 50 mM, water and ethanol/water (1:1 v/v). Total phenolic compounds, procyanidins, flavanols, favonols and antioxidant capacity were measured. The final extraction of total phenolic compounds and antioxidant capacity obtained using cyclodextrins were higher than those obtained using water, but lower than those obtained using ethanol/water. Microwave assisted extraction recovered 75% more total phenolics than ultrasound. Extraction of flavanols and flavonols with CDs was similar to those obtained using ethanol/water. The type of CDs also had great impact on favonols extraction. CDs could be used as an alternative to organic solvents for the extraction of specific phenolic compounds from pomace. List of abbreviations: Cyclodextrins (CDs). Hydroxypropyl (HP) Short title: Extraction of grape pomace phenols with cyclodextrins INTRODUCTION Wine marc is the main byproduct in wine production and is mainly composed of grape skins and seeds (Barba et al, 2016). Phenolic compounds, particularly flavonoids, have been the subject of numerous studies due to its antioxidant potential and therefore its health benefits (Arvanitoyannis et al., 2006). Extraction of phenolic compounds using organic solvents is the most often used technique for recovery of bioactive compounds from plant materials. Despite its effectiveness, it implies huge energetic and economic outlay, it is polluting and can result in degradation of the bioactive compounds (Barba et al. 2016). Using microwave (MW) assisted extraction and ultrasounds (US) assisted extraction together with CDs represents a green alternative to the use of organic solvents (Bittar et al 2013, Baiano, 2014). CDs offer a wide range of possibilities for the