Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour

Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stability of both bioactive molecules and volatile compounds, in addition to color. To this end, we analyzed whole pomace flour from red grape during a six-month storage period in the dark, either at 4 degrees C or 25 degrees C. Methods: The specific parameters monitored of grape pomace flour included: antioxidant activity (TEAC assay), total phenol content (Folin-Ciocalteu assay), phenol composition (high performance liquid chromatography), fatty acid composition (gas chromatography-mass spectrometry), volatile compound profiles (headspace-solid phase micro-extraction) and color. Results: Prolonged storage did not significantly affect total phenol content, antioxidant activity and characterized bioactive molecules (polyphenols, fatty acids). The only detected effect of storage was a slight whitening of the pomace flour and a small increase of volatile long chain esters and ketons after 6 months at 25 degrees C. Conclusions: The activity of several health-relevant bioactive compounds remained stable following storage of pomace flour for 6 months at 4 degrees C, supporting its possible use as a functional food ingredient.

Automated summary

Long-term storage did not significantly affect the stability of bioactive molecules and volatile compounds in grape pomace flour, supporting its potential use as a functional food ingredient.