Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate

Bender, Ana Betine Beutinger; Speroni, Caroline Sefrin; Moro, Karine Inês Bolson; Morisso, Fernando Dal Pont; Santos, Danilo Rheinheimer dos; Silva, Leila Picolli da; Penna, Neidi Garcia

doi:10.1016/j.lwt.2019.108652

Cited by 88 publications

(55 citation statements)

References 39 publications

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“…Table 1. Proximate composition of grape pomace based on dry weight (data from Bender et al [9]; Mohamed Ahmed et al [18]; Cilli et al [19]; Beres et al [12]; Theagarajan et al [20]; Šporin et al [21]; Tseng et al [22]; Mildner-Szkudlarz et al [23]; Acun and Gul [11]; Nagarajaiah et al [24]; Deng et al [25]; Llobera et al [26]; Winkler et al [27]; Sousa et al [2]; Andelković et al [28]; Rondeau et al [29]; Jin et al [17]; Javier et al [30]).…”

Section: Proximate Composition Of Grape Pomacementioning

confidence: 99%

“…The main representatives of polyphenolic compounds in this byproduct are anthocyanins (only in red grape pomaces), catechins, flavonol glycosides, phenolic acids, and alcohols [31]. Together with dietary fibers, phenolic compounds are the most valuable compounds of grape pomace with health beneficial properties, such as the maintenance of intestinal health and the prevention of chronic diseases and cancer [9,32]. Many studies showed the great antioxidant potential of polyphenols and their use in food preservation due to the inhibition of lipid oxidation and antibacterial effect [33].…”

Section: Compoundsmentioning

confidence: 99%

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Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Antonić

Jančíková

Đorđević

et al. 2020

Foods

155

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This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.

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Section: Proximate Composition Of Grape Pomacementioning

confidence: 99%

Section: Compoundsmentioning

confidence: 99%

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Antonić

Jančíková

Đorđević

et al. 2020

Foods

155

View full text Add to dashboard Cite

show abstract

“…Winemaking produces large amounts of grape pomace, a biological waste that consists of seeds, skins, stems and the remaining pulp [2]. It causes large environmental and economic issues if not properly utilized [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles

et al. 2021

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The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 µmol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.

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“…Several studies with extracts from winemaking byproducts rich in phenolic compounds have been carried out for evaluation of antioxidant properties [23][24][25]. Although in vitro antioxidant activity of winemaking byproducts has been widely studied by different spectrophotometric methods, studies on the in vitro anti-cholinesterase properties of these products are still scarce.…”

Section: Introductionmentioning

confidence: 99%

Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour

et al. 2020

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Extraction solvent is a very important factor in the recovery of antioxidants from natural matrices. In this study, the effect of three solvents (ethanol, ethanol/water and water) on the phenolic composition, antioxidant and anti-cholinesterase activities and electrochemical behaviour of four winemaking byproducts (seeds, skins, stems, and pomace) was evaluated. Phenolic composition was determined by the Folin–Ciocalteu method and ultra-high-performance liquid chromatography (UHPLC), antioxidant activity by the capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radicals, anti-cholinesterase activity by the Ellman’s method, and electrochemical behaviour by cyclic voltammetry. Eight phenolic compounds were quantified with higher content in water/ethanol extracts (e.g., epicatechin in pomace: 17 mg/100 g vs. 7 and 6 mg/100 g in ethanol and water extracts, respectively), although there were some exceptions (e.g., gallic acid in seeds was most abundant in water extracts). Moreover, the highest total phenolic content (TPC) and antioxidant activity were found in ethanol/water extracts (between 2 and 30-fold the values of the other extracts). Overall, the most active extracts in inhibiting both acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes were ethanol/water and ethanol extracts from seeds (between 31.11 and 53.90%). The electrochemical behaviour allowed for differentiating the extracts depending on the solvent and the byproduct. Our findings indicate that winemaking byproducts represent a source of phenolic compounds with antioxidant and anti-cholinesterase activities and suggest that cyclic voltammetry is a promising technique to evaluate the phenolic extraction process from these byproducts.

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Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate

Cited by 88 publications

References 39 publications

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles

Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour

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