Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace

被引:31
作者
Carmona-Jimenez, Yolanda [1 ]
Valme Garcia-Moreno, M. [1 ]
Garcia-Barroso, Carmelo [1 ]
机构
[1] Univ Cadiz, Inst Univ Invest Vitivinicola & Agroalimentaria I, Fac Ciencias, Dept Quim Analit, Campus Univ Puerto Real, Cadiz 11510, Spain
关键词
Red grape pomace; Climatic chamber; Drying; Phenols; Antioxidant activity; BY-PRODUCTS; EXTRACTION; WINE; POLYPHENOLS; QUANTIFICATION; PRECIPITATION;
D O I
10.1007/s11130-018-0658-1
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
Winemaking by-products are considered to be a rich source of bioactive compounds. Grape pomace is susceptible to microbial degradation due to the degree of residual moisture, so the drying of this pomace for conservation is considered to be an essential first step. Previous studies concerning the way in which drying affects winery by-products have produced contradictory results. In this study, a new methodology for drying grape pomace in a climatic chamber has been evaluated. Five red grape pomace varieties were dried in a climatic chamber at 40 A degrees C and 10% relative humidity and the phenolic content and antioxidant activity of the dried and wet pomace samples were compared. The results indicate that this drying process is both feasible and beneficial because significant increases in the extractability of phenolic compounds and antioxidant activity were achieved.
引用
收藏
页码:74 / 81
页数:8
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