Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace

被引：84
作者：
Iora, Sandra R. F. [1 ]
Maciel, Giselle M. [2 ]
Zielinski, Acacio A. F. [3 ]
da Silva, Marcos V. [4 ]
Pontes, Paula V. de A. [4 ]
Haminiuk, Charles W. I. [1 ]
Granato, Daniel [5 ]
机构：
[1] Univ Tecnol Fed Parana UTFPR, Programa Posgrad Tecnol Alimentos PPGTA, BR-87301899 Curitiba, Parana, Brazil
[2] Univ Tecnol Fed Parana UTFPR, DAQBi, BR-81280340 Curitiba, Parana, Brazil
[3] Univ Fed Parana UFPR, Ctr Politecn, Programa Posgrad Engn Alimentos PPGEAL, BR-81531980 Curitiba, Parana, Brazil
[4] Univ Tecnol Fed Parana UTFPR, Dept Acad Alimentos DALIM, BR-87301899 Curitiba, Parana, Brazil
[5] Univ Estadual Ponta Grassa, Programa Posgad Ciencia & Tecnol Alimentos, BR-84030900 Ponta Grossa, PR, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2015年 / 50卷 / 01期
关键词：
Antioxidant potential; grape; phenolics; Vitis vinifera; VITIS-VINIFERA; DIETARY FIBER; CHEMICAL-CHARACTERIZATION; REDUCING POWER; RED; EXTRACTS; COMPONENTS; VARIETIES; QUALITY; WASTE;
D O I：
10.1111/ijfs.12583
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Grape pomace is an agro-industrial residue produced worldwide and mainly employed for animal feed or as a fertiliser. Several studies have shown that grape pomace is a rich source of bioactive compounds, such as phenolic compounds, polysaccharides, fatty acids and others. Three varieties of grape pomace were evaluated in this study. Antioxidant activity was determined by three different methods, namely, DPPH., ABTS and ferrous ion assays. Fatty acids and phenolic compounds were identified, respectively, by gas and liquid chromatography. Results showed that grape pomace is a rich source of polyunsaturated fatty acids and phenolic compounds. Cabernet Sauvignon pomace revealed higher values of total phenolic compounds, total flavonoids and total monomeric anthocyanin, and presented the lowest value of EC50, and thus a higher antioxidant activity among the samples analysed.
引用
收藏
页码：62 / 69
页数：8
相关论文
共 49 条
[1]   Application of random forests to select premium quality vegetable oils by their fatty acid composition [J].
Ai, Fang-fang ;
Bin, Jun ;
Zhang, Zhi-min ;
Huang, Jian-hua ;
Wang, Jian-bing ;
Liang, Yi-zeng ;
Yu, Ling ;
Yang, Zhen-yu .
FOOD CHEMISTRY, 2014, 143 :472-478
[2]   Polyphenol-enriched fractions from Sicilian grape pomace: HPLC-DAD analysis and antioxidant activity [J].
Amico, V. ;
Chillemi, R. ;
Mangiafico, S. ;
Spatafora, C. ;
Tringali, C. .
BIORESOURCE TECHNOLOGY, 2008, 99 (13) :5960-5966
[3]   Potential uses and applications of treated wine waste: a review [J].
Arvanitoyannis, IS ;
Ladas, D ;
Mavromatis, A .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2006, 41 (05) :475-487
[4]   Strawberry-tree, blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties [J].
Barros, Lillian ;
Carvalho, Ana Maria ;
Morais, Jorge Sa ;
Ferreira, Isabel C. F. R. .
FOOD CHEMISTRY, 2010, 120 (01) :247-254
[5]  
BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911
[6]   Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide [J].
Casas, L. ;
Mantell, C. ;
Rodriguez, M. ;
de la Ossa, E. J. Martinez ;
Roldan, A. ;
De Ory, I. ;
Caro, I. ;
Blandino, A. .
JOURNAL OF FOOD ENGINEERING, 2010, 96 (02) :304-308
[7]  
Chang CC, 2002, J FOOD DRUG ANAL, V10, P178
[8]   Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins [J].
Deng, Qian ;
Penner, Michael H. ;
Zhao, Yanyun .
FOOD RESEARCH INTERNATIONAL, 2011, 44 (09) :2712-2720
[9]   Lipophilic components in black currant seed and pomace extracts [J].
Dobson, Gary ;
Shrestha, Marie ;
Hilz, Hauke ;
Karjalainen, Reijo ;
McDougall, Gordon ;
Stewart, Derek .
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2012, 114 (05) :575-582
[10]   Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers [J].
Dolores Garrido, Maria ;
Auqui, Mariella ;
Marti, Nuria ;
Belen Linares, Maria .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (10) :2238-2243
12345