Grape pomace as a promising source of biologically valuable components

Abstract

Experimental data on the content of biologically valuable components in grape pomace are presented. The presence of organic acids was revealed in an amount from 33.35 g/kg (Saperavi) to 108.2 g/kg (Rebo). The main acid is tartaric. Phenolic compounds have been identified: anthocyanins, flavones, flavan-3-ols, oxycinnamic and hydroxybenzoic acids, procyanidins. The main anthocyanins found in grape pomace are the 3-O-glycosides of malvidin, petunidin, cyanidin, peonidin and delphinidin. The highest total content of hydroxybenzoic acids was in the pomace of Pinot Noir grapes – 720 mg/kg, further in descending order of concentration followed by pomace from Saperavi grapes (708 mg/kg), Cabernet Sauvignon (681 mg/kg), Merlot (575 mg/kg) and Rebo (545 mg/kg). The highest total content of vitamins was found in the pomace of Rebo grapes – 639 mg/kg, the lowest – Merlot (471 mg/kg). In all samples, vitamin B1 prevails, then in decreasing order – ascorbic acid, vitamins B2, B3, B5, B7. Moreover, their concentrations vary significantly depending on the grape variety from which the pomace is obtained. The influence of the grape variety on the content of these biologically valuable components in the pomace has been established, which must be taken into account in the production of biologically active substances that increase the nutritional status of a person.

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

“…Wine pomace also includes yeast cells resulting from the wine fermentation process [47]. Water can constitute up to 64% of pomace depending on the processing technique [48].…”

Orujo de Uva: Más que un Residuo, una Fuente de Compuestos Bioactivos

“…Se han reportado concentraciones de entre 20-30 mg/100 g de orujo [42], [43]. Quizás las vitaminas E, A y C sean las vitaminas con más relevancia en el orujo de uva, sin embargo, la literatura también reporta la presencia de vitamina K, D y vitaminas del complejo B [34], [44].…”

Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects

“…The main by-product of the winemaking process includes grape pomace, consisting of stalks, grape seeds, skins, stems, and seeds [2]. Nowadays, an important aspect widely investigated is the promising chemical composition of grape pomace, rich in polyphenols, vitamins, and fibers well-known for their positive biological activities on human health [3][4][5][6][7]. Grape pomace is a complex matrix rich in bioactive compounds and macromolecules (hydroxycinnamic acid, hydroxybenzoic acid, flavonoids, fibers) which, once extracted and evaluated for safety, can be used to formulate new products [3,8].…”