Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

Comparative Polyphenolic Content of Grape Pomace Flours from ‘Fetească neagră’ and ‘Italian Riesling’ Cultivars

“…According to the present study, grape seed flours contained much more polyphenols than grape skin flours, finding which is consistent with previous research on grape marc seeds and skins resulted from Brazilian winemaking (Rockenbach et al, 2011). Concerning TPI in grape skin flours, independent on the variety, our results are two to threefold higher than those reported by Deng et al (2011), which ranged from 11.6 to 15.8 mg GAE/g dry matter for white skin varieties and 21.4 to 26.7 mg GAE/g dry matter for red skin varieties, respectively. In whole pomace flours, other studies report a concentration in TPI of 236.6 g/kg GAE for 'Öküzgözü' grape pomace, 65.93 g/kg for 'Narince' (Gül et al, 2013), 4.826 mg GAE/100g dry weight basis in white whole pomaces and 5.402 mg GAE/100 g dry weight basis in red grape pomaces (Makris et al, 2007).…”

“…In whole pomace flours, other studies report a concentration in TPI of 236.6 g/kg GAE for 'Öküzgözü' grape pomace, 65.93 g/kg for 'Narince' (Gül et al, 2013), 4.826 mg GAE/100g dry weight basis in white whole pomaces and 5.402 mg GAE/100 g dry weight basis in red grape pomaces (Makris et al, 2007). In general, the literature reported high differences between TPI in skin and whole pomace of white and red varieties (Makris et al, 2007;Deng et al, 2011;Gül et al, 2013), or between defatted seed flours obtained from both red or white grape pomaces (Lutterodt et al, 2011). In this study, this kind of differences was reported only between 'Italian Riesling' skin and mixed flour, but the phenomenon was not observed between 'Fetească neagră' flours.…”

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

“…Fructose, glucose, and sucrose were determined according to the method of Feinberg & Burgner (1992) based on the extraction of sugars from an aqueous medium and determining opportunities for adding value to food products contributing to the improvement of dietary pattern of the population and helping prevent diseases such as cancer, cardiovascular disease, Alzheimer's, and other degenerative diseases, besides decreasing the environmental impact and economic losses (Tangolar et al, 2009;Cetin et al, 2011;Deng et al, 2011;Lachman et al, 2013). However, for better understanding the use and benefits of this plant and its waste, it is necessary to know its chemical constituents and evaluate the risk/benefit ratio of their use through chemical, microbiological, and toxic potential analyses (Devesa-Rey et al, 2011).…”

“…In February 2013, data indicated a 2% increase in production although a 0.4% decrease in the total area planted was observed (Instituto Brasileiro de Geografia e Estatística, 2013). Along with this intensive production, large amounts of agro-industrial residues are generated (Bustamante et al, 2008;Tangolar et al, 2009;Cetin et al, 2011;Deng et al, 2011;Lachman et al, 2013). According to a study conducted in 2011 by the Brazilian Ministry of Environment (Brasil, 2011), the production of grape waste in Brazil was 290.838.411 tons.…”

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

“…GP is a rich source of polyphenolic compounds including gallic acid, catechin, epicatechin, and proanthocyanins among others [5]. GP also contains substantial amount of non-digestible fiber (60%-70%), essential fatty acids (13%-19%), proteins (11%), as well as non-phenolic tocopherols, betacarotene, and minerals [6,7]. The polyphenolics from GP are known for their antioxidant and anti-inflammatory effects [8,9], which demonstrate preventive effects on cancer [10], cardiovascular diseases [11], and inflammatory bowel disease [12].…”