Preparation of grape pomace powders and analysis of their nutritive compositions

Abstract

Grape pomace (GP) is produced in large amounts worldwide, leading to waste of resources and environmental pollution. Using grapes grown in eastern China, the main nutrients and polyphenols in grape seeds (GS), skin (GSK), and GP powders were determined by conventional chemical composition analysis and HPLC-MS/MS. The antioxidative activity of a GP polyphenol extract was identified using DPPH and hydroxyl radical scavenging assays and reducing power assay. GSK and GP contained less total dietary fiber than GS. The total polyphenolic content of GS was significantly higher than that of GSK and GP. The hydrogen- and electron-donating activities of the GP polyphenol extract were superior to those of vitamin C.

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

“…There is a lack of systematic research on the application of grape pomace in food fortification and the effects of grape seeds, grape skins and grape pomace addition on dough properties. According to our previous findings, there was great difference in the chemical compositions of various grape powders, where dietary fiber, protein and polysaccharide content related to water absorption varied among three types of powders (Lou et al, 2021). These indicators have a certain impact on the formation of dough and the quality of the product, therefore, the addition amount of grape powder is significantly important.…”