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

Abstract

Grape pomace is a waste from wine industry which pollutes the environment. This by-product is considered a potential source of polyphenols, which were proven to be powerful antioxidants or natural coloring agents. The aim of this study was to quantify total polyphenols, total anthocyanins content and some stilbenes in grape pomace seed, skin and mixed flours from 'Fetească neagră' (cultivar for red wines) and 'Italian Riesling' (cultivar for white wines), grown in Miniș-Măderat vineyard, Romania. Flours were obtained by natural drying and ulterior grinding. One-way ANOVA and Tukey's post-hoc test were used.anthocyanins content was high in all the flours from 'Fetească neagră', with the highest concentration in skin flour (35.98 mg malvidin-3-O-glucoside/g dry weight). Stilbenes were also determined through HPLC methods. Cis-resveratrol was present in all forms of flour (0.90 to 10.14 μg/g dry weight), compared to its trans-isomer, which was not determined in 'Italian Riesling' seed and mixed flour. Trans-piceid was the most abundant stilbene and varied between 12.35 μg/g dry weight ('Italian Riesling' mixed flour) and 29.01 μg/g dry weight ('Fetească neagră' seed flour). The concentration of cis-piceid was similar among all forms of flour from 'Italian Riesling', while in 'Fetească neagră' seed flour (9.40 μg/g dry weight) it was present at a higher rate. Thus, results proved that 'Fetească neagră' flours are a better source of stilbenes than 'Italian Riesling' flours and seed flours from both varieties are richer in polyphenols than skin flours. Also, the concentration of anthocyanins in 'Fetească neagră' skin flour was high.

Polyphenolic Compounds, Antioxidant, and Cardioprotective Effects of Pomace Extracts from Fetească Neagră Cultivar

“…The chromatographic system was managed by an Agilent Chem Station (version B.01.03) data process in G station. The mass spectral data was processed with the Analyst MDS software (Applied Bio-systems, version 1.5) [ 21 ].…”

Grape Pomace Polyphenols as a Source of Compounds for Management of Oxidative Stress and Inflammation—A Possible Alternative for Non-Steroidal Anti-Inflammatory Drugs?

“…The polyphenolic composition from different assortments of GP may differ based on the grape cultivar, type of soil, weather, geographical location, and winemaking process [ 76 , 80 ]. The content of polyphenols found in GP differ from study to study; some suggest that red GP possess the highest content of polyphenols, and other suggest otherwise, but the principal idea is that no matter which GP is analyzed, all of them possess high quantities of polyphenols.…”

Reaproveitamento da biomassa residual vínica em farinha: caracterização físico-química e aplicabilidade em produto alimentício

“…A atividade antioxidante avaliada apresentou valores de 197 e 190 µmol TEAC g -1 no método DPPH para as cultivares Isabel e Niágara, o que foi 100 vezes superior aos encontrados na Tabela 4, possivelmente devido ao processo de extração das espécies.Compostos fenólicos, como estilbenos, que são polifenóis, além de vitaminas e carotenoides, podem ter ação antioxidante(BIANCHI & ANTUNES, 1999). A maioria dos antioxidantes encontrados nos resíduos avaliados são polifenóis que sofrem diretas influências das condições edafoclimática(ROCHA & GUERRA, 2008).Nos resíduos obtidos das uvas da safra de 2019 não foi detectado resveratrol.No entanto, nas demais amostras, os valores encontrados foram de 44 a 167 mg de resveratrol 100 g -1 , o que está de acordo com trabalhode Abreu et al (2019) que obtiveram 54 mg de resveratrol em 100 g de bagaços de uvas Bordô Muncaciu et al (2017). obtiveram teores de resveratrol de 12 a 29 μg g -1 para farinha de bagaço de uvas Itália Riesling e Feteasca Neagra, enquanto no trabalhode Rockenbach et al (2011), os teores foram de 1,2 a 6,4 mg de resveratrol 100 g -1 para bagaços de uva Carbenet Sauvignon, Isabel, Merlot e Bordô.…”