Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value

Abstract

The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15-83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ω-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.

Three Varieties of Grape Pomace, with Distinctive Extractable:Non-Extractable Polyphenol Ratios, Differentially Reduce Obesity and Its Complications in Rats Fed a High-Fat High-Fructose Diet

“…The NEPP:EPP ratio decreased from Syrah (5.76) to Malbec (1.48) to Garnacha (1.10) pomaces. This variability agrees with reports that the composition of the grape pomace depends on multiple factors such as the geographical origin, ripening time, crop, climate, or the winemaking process [ 27 ]. These kinds of factors are also involved in the localization of phenolic compounds in the cell structure, and thus affect the proportion of NEPPs as cell wall-linked phenolic compounds [ 28 ].…”

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

“…While the red wine production includes fermentation of the whole grape mass, the rose and white wines are made by juice fermentation. All this leads to the high variation in grape pomace composition and represents a significant challenge for the grape pomace valorization and fortification processing [16,17].…”

Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety

“…Prokupac is one of the most known autochthonous varieties grown in this region (Zdunić et al, 2019). It was already reported that the grape seed flour of Prokupac variety has unique fatty acids and soluble sugar profiles (Milinčić et al, 2020) and the highest total phenolic content (TPC) compared to the seeds of other red grape (Cabernet Sauvignon, Merlot, Cabernet Franc, Sangiovese and Shiraz) and white grape (Riesling, Chardonnay, Sauvignon Blanc, Welschriesling, Pinot Gris, and Petra) varieties (Pantelić et al, 2016). The PCs profiles of whole grape, grape seed, skin and pulp of Prokupac variety have also been reported (Mitić, Souquet, Obradović, & Mitić, 2012;Pantelić et al, 2016;Pešić et al, 2019;Zdunić et al, 2019), but a detailed analysis of the grape pomace PCs either by spectrophotometric methods or by UHPLC-LTQ OrbiTrap MS technique is still lacking.…”