Journal
FOOD CHEMISTRY
Volume 201, Issue -, Pages 145-152Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.01.039
Keywords
Grape pomace; Antioxidant dietary fibre; Polysaccharide; Hot water extraction; Phenolic compounds; Antioxidant activity
Funding
- Fundacao Carlos Chaga Filho de Amparo a Pesquisa do Estado do Rio de Janeiro (FAPERJ)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- Empresa Brasileira de Pesquisa Agropecuaria (EMBRAPA)
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Brazilian grape pomace was extracted in hot water, and a factorial experiment was used to evaluate polysaccharide recovery. The dependent variables were the temperature, particle size and solute: solvent ratio. Polysaccharide yields varied from 3% to 10%, and the highest sugar content was observed when extraction was carried out at 100 degrees C from finely sized particles (<= 249 mu m) in a 1:12 solute:solvent ratio. The monosaccharide composition of extracts obtained from flours were, on average, Rha:Ara:Xyl:Man:Gal:Glc:GalA in a 3:32:2:13:11:20:19 M ratio, with varying Glc: GalA ratios. C-13 NMR and HSQC spectra confirmed the presence of pectic-and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extraction, and catechin, gallic acid and epicatechin were the principal compounds identified. The extracts also had ABTS radical scavenging capacity (from 8.00 to 46.60 mMol Trolox/100 g pomace). These findings indicate that these grape pomace flours are rich in antioxidant dietary fibre and have a potential use as food ingredients. (C) 2016 Elsevier Ltd. All rights reserved.
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