Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

Özvural, Emin Burçin; Vural, Halil

doi:10.1016/j.meatsci.2010.12.022

Cited by 97 publications

(65 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[14][15][16] Grape seeds flour is gluten-free and can be included as a biologically active substance in foods consumed by people who suffer from coeliac. 17 The literature review provided the results for the antioxidant activity of grape seeds flour but the data published was not uniform.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and storage regime of defatted grape seeds flour

et al. 2017

View full text Add to dashboard Cite

In the present paper, we examined the antioxidant activity of a defatted grape seeds flour of different grape varieties locally grown in Bulgaria. The seeds are retrieved after alcoholic fermentation and the antioxidant activity of the flour was assessed by using four different methods, namely DPPH, ABTS, FRAP and CUPRAC. The results are presented in mM TE/g extract. The values are 586,08 (±41,55); 945,41 (±90,97); 553,39 (±45,57) and 667,73 (±64,30), respectively. The results are also showed in mM TE/g flour. The values are 58,67 (±4,16); 94,64 (±9,11); 55,40 (±4,56) and 66,85 (±6,44), respectively. During three-month storage of the flour in plastic bags (temperature 25 ºC and relative humidity 75%), no living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.

show abstract

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and storage regime of defatted grape seeds flour

et al. 2017

View full text Add to dashboard Cite

show abstract

“…High levels of proanthocyanidin, which is a type of flavonoid known for its high antioxidant properties, are responsible for the greatest contribution to antioxidant activity (6). There have been a number of studies regarding the use of GP in human nutrition, e.g., the use of pomace as a source of dietary fiber in bread (7) or to improve the nutrition profile of frankfurters (8). There have also been studies regarding the use of GP as animal feed.…”

Section: Introductionmentioning

confidence: 99%

The effects of red grape pomace inclusion in grower diet on amino acid digestibility, intestinal microflora, and sera and liver antioxidant activity in broilers

Lichovnikova¹,

Kalhotka²,

Adam³

et al. 2015

Turk J Vet Anim Sci

View full text Add to dashboard Cite

IntroductionGrapes (Vitis sp., Vitaceae) are one of the most commonly consumed fruits worldwide. The quantity of grapes processed worldwide is approximately 50.0 million tons (Mt) annually, which represents approximately 5.0-9.0 Mt of grape pomace (GP) production (1). There are many studies investigating how to utilize this byproduct, which is wine industry waste in many cases. Pomace consists of skins, stalks, and seeds. Red GP is rich in phenolic compounds with high antioxidant activity (2). Lafka et al.(3) reported higher antioxidant activity in ethanol extract from winery waste than in other solvent extracts, synthetic food antioxidants, butylated hydroxytoluene (BHT), ascorbyl palmitate, and vitamin E, but they did not find a correlation between antioxidant activity and total phenol content. The seeds (38%-52%, on a dry matter basis) also contain high levels of unsaturated fatty acids, mainly linoleic acid (4,5). High levels of proanthocyanidin, which is a type of flavonoid known for its high antioxidant properties, are responsible for the greatest contribution to antioxidant activity (6). There have been a number of studies regarding the use of GP in human nutrition, e.g., the use of pomace as a source of dietary fiber in bread (7) or to improve the nutrition profile of frankfurters (8). There have also been studies regarding the use of GP as animal feed. Abarghuei et al. (9) observed the effect of GP on the ruminal parameters of sheep, and Molina-Alcaide et al. (10) evaluated wine industry byproducts as feed for ruminants. Alipour and Rouzbehan (11) tested the effects of tannins from GP on the intestinal digestibility of soybean meal. The beneficial effects of tannins are associated with their capacity to increase digestive utilization of dietary protein in ruminants by slowing down the microbial degradation of proteins. Brenes et al. (12) tested grape seed extract in broiler diets, and Goni et al. (13) used GP in combination with vitamin E and found no effect of the extract or GP/vitamin E on ileal protein digestibility, amino acid digestibility, or growth performance in broilers (at 42 days old). Rotava et al. (14) reported high antibacterial activity of defatted grape seed extract against Staphylococcus aureus and Escherichia coli strains in broilers, and they

show abstract

“…The transformation of grape bagasse into flour may be a viable alternative for the reutilization of the byproduct (Sáyago-Ayerdi et al, 2009), which may be used in the production of hamburgers and sausages (Özvural and Vural, 2011) and inserted into yogurts (Coda et al, 2012) and salad dressings (Tseng and Zhao, 2013). Grape bagasse flour contains high amounts of flavonoids, which are excellent antioxidants that reduce free radicals and prevent degenerative diseases.…”

Section: Introductionmentioning

confidence: 99%

The influence of organic fertilizers on the chemical properties of soil and the production of Alpinia purpurata

Hernández¹,

Gómez-Álvarez²,

Rivera-Cruz³

et al. 2014

Cienc. Inv. Agr.

View full text Add to dashboard Cite

The present study evaluated the proximate composition, the nutrition indexes of lipids and the presence of biologically active compounds in the flour of bagasse from grapes cultivated by conventional (CC) and organic (OC) methods. CC flour had high percentages of proteins, lipids, calories and saturated and monounsaturated fatty acids. On the other hand, OC flour had higher percentages of polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids, ash and carbohydrates. The results demonstrated good nutritional potential for flour from grape bagasse and justified technological applications of the byproduct as a functional ingredient in the formulation of food products. A study by Perestrelo et al. (2012) has described the phenolic profile of different grape varieties as being characterized by 40 phenolic compounds. That study contributed towards the valorization of the fruit as a source of bioactive substances. The authors revealed that natural and processed grapes are an important source of biologically active compounds and are highly beneficial to health. Additionally, not only do these grapes have antioxidant potential but they also have antiallergenic, antiarteriogenic, anti-inflammatory, antimicrobial and antithrombosis pharmacological traits as well as heart-protecting properties.Although Vitis labrusca, one of the cultivars produced in Brazil, is known for its hardiness and resistance to fungal diseases, agrochemicals have been applied to the vine due to climate oscillations and to its vulnerability to biological onslaughts. Continuous application of agrochemicals may affect consumers´ health and well-being through the accumulation of products manufactured from copper (Bordeaux mixture) and of synthetic and organic fungicides in the soil (Perestrelo et al., 2012).On the other hand, cultivation with organic manure has been recommended by Coda et al. (2012) as a sustainable alternative for the possible production of grapes without any chemical residues. Therefore, health risks to the consumer are largely decreased. Although no conclusive studies exist that prove the nutritional gains from organic food, consumers already associate consumption of organic foods with low exposure to agrochemicals and with better health.The current study analyzes the nutritional and lipid quality of grape bagasse flour obtained by drying and retrieved from conventional and organic production. This study evaluates proximal composition, fatty acid profile, nutritional quality indexes of lipids and the presence of biologically active compounds in the two different flour types. Material and methods SamplesVitis labrusca cv. 'Concord' grapes produced in two vineyards, each 10 years old using either conventional or organic systems, were used for the production of grape bagasse flour. The flour was from the 2011-2012 harvest in the Verê PR Brazil municipality. The vineyards were located in the same region. The conventional production vineyard had a 564 m altitude with a latitude of 25°54'01'' S and longitude of 52º53'51'' ...

show abstract

Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

Cited by 97 publications

References 38 publications

Antioxidant activity and storage regime of defatted grape seeds flour

Antioxidant activity and storage regime of defatted grape seeds flour

The effects of red grape pomace inclusion in grower diet on amino acid digestibility, intestinal microflora, and sera and liver antioxidant activity in broilers

The influence of organic fertilizers on the chemical properties of soil and the production of Alpinia purpurata

Contact Info

Product

Resources

About