The aim of this study was to characterize flavan-3-ol and oligomeric proanthocyanidin composition of the aqueous grape seed extract (GSE) from the Romanian wine grape cultivar "Merlot Recas." For the isolation and identification of these antioxidant compounds, liquid chromatographyelectrospray ionization-mass spectrometry was used. Grape seeds from the Romanian cultivar "Merlot Recas" appear a promising source of polyphenolic compounds. The aqueous extract is rich in catechin, epicatechin and procyanidins (dimers and trimers) known to be chemopreventive nutraceuticals. The evolution of flavan-3-ols and procyanidins in GSE was investigated, showing that the watery extract is very unstable, its phenolic composition not being preserved during 6 months at 4C. This work is a contribution to the know-how over fingerprinting and valorization of cheap sources for added value products as grape pomace and grape seeds out of it.
CorrespondingThe most abundant phenolics isolated from grape seeds, collected from the grape pomace, are catechins (catechin and epicatechin) and their polymers, the procyanidins. The obtained data can serve as a helpful tool in the analysis of dietary supplements made from grape seeds and commercialized as grape seed extract, especially those in liquid forms. Composition and stability of flavan-3-ols and procyanidins, in aqueous extracts, has an important role in performing biochemical tests in vitro on cell culture. Our results can be used also for dealing with the waste disposal during the process of wine making, the waste serving as a natural source of the chemopreventive flavan-3-ols and procyanidins. 93 POLYPHENOLS FROM THE "MERLOT RECAS" GRAPE SEEDS 95 POLYPHENOLS FROM THE "MERLOT RECAS" GRAPE SEEDS 102 V.S. CHEDEA ET AL. 105 POLYPHENOLS FROM THE "MERLOT RECAS" GRAPE SEEDS
The main focus of this review is to offer an overview of different existing processes for converting side-stream refining products (soapstock, acid oil and deodorized distillates) into new generation energy sources. The review article calls for more research around the SSRPs for its efficient conversion into biodiesel/biofuel and outlines drawbacks of the methodologies reported in the literature so far
The food & drink (F&D) sector in Europe ranks low in innovation and the European F&D industry has been losing importance in the global market. The food professionals, i.e., food scientists and technologists (FSTs), may not be meeting the varied demands of the sector. Here, we identify education, experience and skills of current FSTs and compare geographic regions and employment areas. Between 2009 and 2012, 287 questionnaires representing over 4000 FSTs were collected from employers in 16 countries. Analyses showed that more than 80% of FSTs have a university degree; but only in Industry in the Central European region are most degrees in food science/technology. More than half of FSTs, and almost 60% in the South, have less than 10 years’ experience. The most common FST job title is Quality Manager, but with several variations based on region and employment area. Among skills, the most common is Communicating; found in over 90% of FSTs in all regions and employment areas. Food Safety is the most common of the food sector-specific skills, present in more than 75% of FSTs, yet there are differences in food sector skills based on employment area. Overall, these data suggest similarities among currently employed food professionals throughout Europe; they are young and highly educated, but also differences, especially in their food sector-specific skills. An understanding of the current FST should contribute to the improvement of FST training and thus benefit the European food sector.
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