Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 95, Issue 7, Pages 1521-1527Publisher
WILEY
DOI: 10.1002/jsfa.6856
Keywords
by-products; pomace; winemaking; polyphenols; proanthocyanidins
Funding
- Program U-INICIA VID Grant, University of Chile [11/05]
- Fondecyt-Chile [11121322]
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BACKGROUNDPhenolic 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 Carmenere (CA) grape varieties were characterized spectroscopically and by HPLC-DAD analysis. RESULTSWhite 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. CONCLUSIONGrape 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. (c) 2014 Society of Chemical Industry
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