Journal
FOOD CHEMISTRY
Volume 134, Issue 2, Pages 625-631Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.02.014
Keywords
beta-Cyclodextrin; Grape; Pomace; Polyphenols; Resveratrol; Polydatin; Extraction
Funding
- Natural Science and Engineering Research Council (NSERC) of Canada
- Nova Scotia Department of Agriculture
- Grand Pre Wines Ltd., Grand Pre, NS
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Use of aqueous cyclodextrins (CD) for recovery of selected bioactive phenolic compounds from grapes and their pomace was evaluated. When alpha, beta and gamma forms of CD were compared, beta-CD was the most effective in recovering stilbenes, flavonols, and flavan-3-ols from grape pomace. The maximum quantified phenolics were obtained from the powder and the slurry of grape pomace when extracted with 2.5% (w/v) aqueous beta-CD solutions at 60 degrees C for 12-24 h. With beta-CD, total quantified phenolics obtained from the dry powder were 123 mg/100 g (DW) while from the slurry, they were 35.8 mg/100 g (FIN). Incorporation of beta-CD to grape mash prior to pressing for juice enhanced the recovery of phenolics in juice. Incorporation of beta-CD was more effective in recovering flavan-3-ols than flavonols. Aqueous CD can effectively be used in recovering phenolics from by-products of fruit processing and therefore for functional foods and nutraceutical applications. (C) 2012 Published by Elsevier Ltd.
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