Chemical composition and mineral content of Black Borgoña (Vitis labrusca L.) grapes, pomace and seeds, and effects of conventional and non-conventional extraction methods on their antioxidant properties

Barriga-Sánchez, Maritza; HIPARRAGUIRRE, Hanna Cáceres; ROSALES-HARTSHORN, María

doi:10.1590/fst.120021

Cited by 7 publications

(5 citation statements)

References 35 publications

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“…No significant differences were observed between the protein content of BBGP from Chincha and QGP from Ica. While studying BBGP from Chincha, Barriga-Sánchez et al (2022b) reported protein and lipids content of 11.92 ± 0.43% and 11.90 ± 0.25%, respectively that fell within the ranges found in the present study. The lowest ash content was showed by QGP from Ica (5.73 ± 0.02%).…”

Section: Proximal Compositional Analysis Fiber Content and Dietary Mi...supporting

confidence: 89%

Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract

et al. 2022

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Proximal composition, dietary minerals, total phenolic compounds (TPC) and antioxidant capacity (AC) were quantified in Black Borgoña (BBGP) and Quebranta grapes pomace (QGP) from Chincha and Ica (Peru). TPC and AC of grapes seeds and oil were also investigated, as quality and fatty acids of the oil. The highest amount of protein was for QGP (Chincha) (13.29 ± 0.01 g/100 g dw) and lipids in BBGP (Ica) (13.67 ± 0.01 g/100 g dw). Fe in QGP (Chincha) (61.46 ± 2.76 mg/100 g dw) and Ca in BBGP (Ica) (424.24 ± 13.35 mg/100 g dw) were higher than in the other samples. The most abundant fatty acid was linoleic with 71.70 ± 0.01% in Black Borgoña grape seed oil (BBGSO) (Chincha). Highest TPC corresponded to Quebranta grape seeds (QGS) (Ica) (14.43 ± 0.75 mg GAE/100 g dw). The highest AC by DPPH and FRAP was achieved by QGS (Chincha) (1255.39 ± 61.45 µmol TE/g dw) and QGS (Ica) (960.77 ± 56.68 µmol TE/g dw), respectively. Differences in AC by ABTS for grape seed oil were not significant (p > 0.05). In conclusion, BBGP and QGP, seeds and oil showed an enormous potential for their application as functional additives in the food industry.

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Section: Proximal Compositional Analysis Fiber Content and Dietary Mi...supporting

confidence: 89%

Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract

et al. 2022

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“…En la Tabla II se observa que, respecto a las proteínas, las tres muestras de orujo de variedad Italia (12.7 g/100 g muestra), Moscatel (12.6 g/100 g muestra) y mezcla de variedades tintas (13.1 g/100 g muestra) tienen resultados similares, Se ha determinado el contenido de proteína en orujo de uva de la variedad borgoña negra tiene 11.92 % [24], Como se evidencia, los valores obtenidos en la presente investigación tienen resultados superiores a los obtenidos por este autor. Respecto al contenido de grasa total en el presente trabajo está entre 5.4 (Italia) y 8.9 (Moscatel) g/100 g de muestra original.…”

Section: Análisis Proximalunclassified

“…Respecto al contenido de grasa total en el presente trabajo está entre 5.4 (Italia) y 8.9 (Moscatel) g/100 g de muestra original. La uva borgoña negra posee 11.9 % y la semilla 12.05%, en este caso se observa que las muestras de orujo del presente trabajo poseen menos grasa respecto a la encontrada por [24], debido a que se realizó una separación preliminar de semillas del orujo total.…”

Section: Análisis Proximalunclassified

“…En cuanto a las cenizas en este trabajo se obtuvo 5.9 (Moscatel), 6.2 (Italia) y 9.3 (Mezcla variedades tintas) g/100 g de muestra original, al igual que en los anteriores parámetros la muestra1 tiene la menor cantidad (4.26 12.6 g/100 g muestra original). La uva borgoña negra tiene 4.86% [24]. Como se puede evidenciar, los datos son similares al valor del orujo de uva Moscatel, siendo las variedades tintas casi el doble de valor en cenizas.…”

Section: Análisis Proximalunclassified

“…Los compuestos fenólicos totales de extractos obtenidos con agua subcrítica a partir de orujo de uva borgoña negra son de 1743 EAG/100 g muestra, mientras que con líquido presurizado con etanol al 50% es de 4327 EAG/100g muestra, sin embargo, cuando la extracción es por maceración en etanol al 50 % es reporta 801 EAG/100g muestra [24], el contenido de polifenoles de orujo de uvina fue de 990.5 mg AGE/100 g en base seca [26], la concentración de compuestos fenólicos en la uva dependerá de la variedad, clima, suelo, cosecha, técnicas de viticultura, etc. [6].…”

Section: Contenido De Polifenoles Totalesunclassified

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Use of pomace from the wine industry to obtain flour with functional properties

Cruz-Azabache¹,

Cosi-Cutipa²,

Borja-Borja³

et al. 2022

Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development (LEIRD 202

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The present work had, within a general objective of giving added value to the residues from the wine activity, the specific objective of evaluating the composition of the pomace flour of grapes from the wine activity of three varieties: a mixture of varieties of red grapes, Moscatel grape and Italy grape. For the development of this research, the pomace was obtained from the production of Piscos and wines, these were washed, disinfected, dried, ground, packaged and stored until the analysis was carried out. Its proximal analysis was evaluated, determining its content of moisture, ashes, oils and fat, proteins and carbohydrates, the content of total polyphenols, anthocyanins, antioxidant capacity by the ABTS method and dietary fiber content was also analyzed.As a result, it was found that grape pomace flour has functional properties such as phenolic content and dietary fiber and therefore be used in the formulation or production of other food and related products.

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Semi‐industrial ultrasound‐assisted extraction of grape‐seed proteins

Chaji,

Capaldi,

Gallina

et al. 2024

J Sci Food Agric

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BackgroundHandling grape‐seeds, an abundant by‐product of the wine‐making process, is essential for managing industrial waste in accordance with the circular bioeconomy concept. An ultrasound‐technology‐based scaling‐up process for the extraction of grape‐seed proteins, due to their nutritional and techno‐functional properties, is therefore presented herein. The protein contents of the extracts obtained under silent and on lab and semi‐industrial ultrasound conditions have been compared, and the chemical composition (carbohydrates, total phenols and lipids) and elemental profile of the final, up‐scaled downstream extract have been characterized.ResultsThe findings of the present work showed that the maximum protein amount in the final product was 378.31 g.kg−1 of extract. The chemical characterization revealed that each 1 kg of extract had an average content of 326.19 g gallic acid equivalents as total phenols, 162.57 g glucose equivalents as carbohydrates and 382.76 g of lipophilic compounds. Furthermore, when the extract was checked for hazardous elements, none were found in levels that could be considered a risk for human health.ConclusionThe proposed semi‐industrial strategy has the potential to greatly contribute to the valorisation of grape‐seeds through the preparation of a protein‐rich extract that can be used as an alternative to synthetic wine stabilizers and for the development of novel food and nutraceutical products.This article is protected by copyright. All rights reserved.

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Chemical composition and mineral content of Black Borgoña (Vitis labrusca L.) grapes, pomace and seeds, and effects of conventional and non-conventional extraction methods on their antioxidant properties

Cited by 7 publications

References 35 publications

Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract

Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract

Use of pomace from the wine industry to obtain flour with functional properties

Semi‐industrial ultrasound‐assisted extraction of grape‐seed proteins

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