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Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)
Journal of the science of food and agriculture, 2015-05, Vol.95 (7), p.1521-1527
de la Cerda-Carrasco, Aarón
López-Solís, Remigio
Nuñez-Kalasic, Hugo
Peña-Neira, Álvaro
Obreque-Slier, Elías
2015
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
de la Cerda-Carrasco, Aarón
López-Solís, Remigio
Nuñez-Kalasic, Hugo
Peña-Neira, Álvaro
Obreque-Slier, Elías
Titel
Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)
Ist Teil von
Journal of the science of food and agriculture, 2015-05, Vol.95 (7), p.1521-1527
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2015
Quelle
Wiley Online Library - AutoHoldings Journals
Beschreibungen/Notizen
BACKGROUND Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health‐promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By‐products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC‐DAD analysis. RESULTS White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low‐molecular‐weight phenols in the four grape pomace varieties were significantly different. CONCLUSION Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes. © 2014 Society of Chemical Industry
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.6856
Titel-ID: cdi_proquest_miscellaneous_1677900842
Format
–
Schlagworte
Anthocyanins - analysis
,
Anthocyanins - pharmacology
,
Antioxidants
,
Antioxidants - analysis
,
Antioxidants - pharmacology
,
by-products
,
Byproducts
,
Chemical industries
,
Chromatography, High Pressure Liquid
,
Color
,
Fruit - chemistry
,
Fruits
,
Grapes
,
Humans
,
Metabolites
,
Molecular weight
,
Phenols
,
Phenols - analysis
,
Phenols - pharmacology
,
Plant Extracts - chemistry
,
Plant Extracts - pharmacology
,
Polyphenols
,
pomace
,
Proanthocyanidins
,
Proanthocyanidins - analysis
,
Proanthocyanidins - pharmacology
,
Species Specificity
,
Vitaceae
,
Vitis - chemistry
,
Vitis - classification
,
Vitis vinifera
,
Wine - analysis
,
winemaking
,
Wines
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