Effects of grape pomace and grape seed flours on cookie quality

2014 ◽  
Vol 6 (1) ◽  
pp. 81-88 ◽  
Author(s):  
S. Acun ◽  
H. Gül
Keyword(s):  
Grape Seed ◽  
Grape Pomace ◽  
Cookie Quality ◽  
Seed Flours

Functional Tannins in Grape Pomace Flours of Feteasca Neagra and Italian Riesling

2018 ◽  
Vol 69 (9) ◽  
pp. 2372-2376
Author(s):  
Maria Laura Muncaciu ◽  
Fernando Zamora Marin ◽  
Nastasia Pop ◽  
Anca Cristina Babes ◽  
Claudiu Ioan Bunea ◽  
...  
Keyword(s):  
Pharmaceutical Industry ◽  
Dry Weight ◽  
Grape Pomace ◽  
Seed Flour ◽  
Seed Flours

The aim of this study was to analyze the content of functional tannins in grape pomace skin, seed, and mixed flour, from Feteasca Neagra and Italian Riesling varieties. Results showed that all compounds were present in the highest concentration in grape pomace seed flours and the lowest in skin flours. The concentration of total tannins and total flavan-3-ol monomers in all flour samples ranged from 37.34 to 72.28 mg epicatechin/g dry weight and 0.57 to 3.13 mg/g dry weight, respectively. Among monomers, (+)-catechin was found in the highest concentration, except in Italian Riesling seed flours, where (-)-epicatechin was predominant. The mDP of proanthocyanidins in seed flour (7.15 to 8.07) is lower than that of skin flours (10.83 to 18.43) while the opposite was observed for %G. As a result, all Feteasca Neagra and Italian Riesling grape pomace flours, especially seed flour, could be used as sources of functional tannins in alimentary or pharmaceutical industry.

scholarly journals Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 677 ◽  
Author(s):  
Federica Pasini ◽  
Fabio Chinnici ◽  
Maria Caboni ◽  
Vito Verardo
Keyword(s):  
Phenolic Compounds ◽  
Grape Seed ◽  
Grape Pomace ◽  
Grape Seeds ◽  
Esi Ms ◽  
Oligomeric Proanthocyanidins ◽  
Main Class ◽  
Normal Phase Hplc ◽  
By Products

Grape seeds are a copious part of the grape pomace produced by wine and juice industry and they represent an interesting source of phenolic compounds. Proanthocyanidins (PAs) are the main class of grape seed phenols and are important dietary supplements for their well-known beneficial properties. In this study enriched extracts obtained from Chardonnay and Pignoletto grape seeds were characterized for their proanthocyanidins and other minor phenolic compounds content and composition. Seed PAs were fractionated using Sephadex LH-20, using different ethanol aqueous solutions as mobile phase and analysed by normal phase HPLC-FLD-ESI-MS. Monomers, oligomers up to dodecamers and polymers were recorded in all samples. For both cultivars, the extracts showed a high content in PAs. The determination of other phenolic compounds was carried out using a HPLC-QqQ-ESI-MS and Chardonnay samples reported a greater content compared to Pignoletto samples. Contrary to PAs fraction, extracts obtained with ethanol/water 50/50 (v/v) presented a significant higher phenolic content than the others.

scholarly journals Efectos del secado al aire y solar sobre la calidad nutricional del aceite, las semillas y pieles de las uvas Muscat Hamburg

2018 ◽  
Vol 69 (4) ◽  
pp. 277
Author(s):  
L. Tașeri ◽  
M. Gülcü ◽  
I. Palabiyik ◽  
G. U. Seçkin ◽  
T. Aktas ◽  
...  
Keyword(s):  
Water Activity ◽  
Antioxidant Activities ◽  
Grape Juice ◽  
Grape Seed ◽  
Grape Pomace ◽  
Drying Methods ◽  
Grape Seed Oil ◽  
Optimum Separation ◽  
Fatty Acid Compositions

Grape pomace is an agro-industrial by-product from the production of must (grape juice) by pressing whole grapes. In order to evaluate the seeds and skins of the grape pomace, it must first be dried and then separated in a screen machine. The drying of pomace is an important and necessary process for the optimum separation of seeds. The main purpose of this study was to determine the optimum drying process for obtaining high-quality grape seed oil. In this research, open air and solar energy drying methods were compared in terms of water activity, total bacterial and mold-yeast count, along with the chemical and fatty acid compositions of pressed grape residues. Oleic acid and linoleic acid contents ranged from 16.56-16.96% and 71.45-71.96%, respectively. Antioxidant activities ranged from 2.33-2.80 μmol trolox/g. The results showed that the drying methods did not decrease the nutritional quality of grape residues and prevented microbial growth by decreasing water activity to below 0.60.

scholarly journals Comparative Polyphenolic Content of Grape Pomace Flours from ‘Fetească neagră’ and ‘Italian Riesling’ Cultivars

2017 ◽  
Vol 45 (2) ◽  
pp. 532-539 ◽  
Author(s):  
Maria L. MUNCACIU ◽  
Fernando ZAMORA MARIN ◽  
Nastasia POP ◽  
Anca C. BABEȘ
Keyword(s):  
Dry Weight ◽  
Grape Pomace ◽  
Wine Industry ◽  
Total Polyphenols ◽  
Seed Flour ◽  
Total Anthocyanins ◽  
Seed Flours ◽  
Post Hoc ◽  
Coloring Agents ◽  
One Way Anova

Grape pomace is a waste from wine industry which pollutes the environment. This by-product is considered a potential source of polyphenols, which were proven to be powerful antioxidants or natural coloring agents. The aim of this study was to quantify total polyphenols, total anthocyanins content and some stilbenes in grape pomace seed, skin and mixed flours from ‘Fetească neagră’ (cultivar for red wines) and ‘Italian Riesling’ (cultivar for white wines), grown in Miniș-Măderat vineyard, Romania. Flours were obtained by natural drying and ulterior grinding. One-way ANOVA and Tukey’s post-hoc test were used.anthocyanins content was high in all the flours from ‘Fetească neagră’, with the highest concentration in skin flour (35.98 mg malvidin-3-O-glucoside/g dry weight). Stilbenes were also determined through HPLC methods. Cis-resveratrol was present in all forms of flour (0.90 to 10.14 μg/g dry weight), compared to its trans-isomer, which was not determined in ‘Italian Riesling’ seed and mixed flour. Trans-piceid was the most abundant stilbene and varied between 12.35 μg/g dry weight (‘Italian Riesling’ mixed flour) and 29.01 μg/g dry weight (‘Fetească neagră’ seed flour). The concentration of cis-piceid was similar among all forms of flour from ‘Italian Riesling’, while in ‘Fetească neagră’ seed flour (9.40 μg/g dry weight) it was present at a higher rate. Thus, results proved that ‘Fetească neagră’ flours are a better source of stilbenes than ‘Italian Riesling’ flours and seed flours from both varieties are richer in polyphenols than skin flours. Also, the concentration of anthocyanins in ‘Fetească neagră’ skin flour was high.

scholarly journals Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life

Meat Science ◽  
2016 ◽  
Vol 116 ◽  
pp. 221-229 ◽  
Author(s):  
C. Guerra-Rivas ◽  
C. Vieira ◽  
B. Rubio ◽  
B. Martínez ◽  
B. Gallardo ◽  
...  
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Grape Pomace

Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace

2011 ◽  
Vol 234 (1) ◽  
pp. 147-155 ◽  
Author(s):  
Susana Chamorro ◽  
Isabel Goñi ◽  
Agustín Viveros ◽  
Deysy Hervert-Hernández ◽  
Agustín Brenes
Keyword(s):  
Antioxidant Activity ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Grape Pomace ◽  
Thermal Treatments ◽  
Polyphenolic Content

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

2020 ◽  
Vol 85 (3) ◽  
pp. 305-319 ◽  
Author(s):  
Danijel Milincic ◽  
Aleksandar Kostic ◽  
Bojana Spirovic-Trifunovic ◽  
Zivoslav Tesic ◽  
Tomislav Tosti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Total Concentration ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Grape Seed ◽  
Seed Flour ◽  
Seed Flours

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 ?-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.

scholarly journals The Market Potential of a Grape Pomace Microemulsion

2017 ◽  
Vol 6 (2) ◽  
pp. 65
Author(s):  
Daniel Lambert ◽  
Michel Rod ◽  
Christine Dobbin ◽  
Farah Hosseinian
Keyword(s):  
Food Waste ◽  
Agricultural Waste ◽  
Value Added ◽  
Grape Seed ◽  
Grape Pomace ◽  
Market Potential ◽  
Wine Production ◽  
A Value ◽  
Grape Seed Oil ◽  
Value Added Products

Canada’s food waste reached $31 billion in 2014. 95% of this waste ended up in landfills across the country, being a severe burden both economically and environmentally. By implementing sustainable agriculture projects, alternative uses can be found for food waste that produce positive income for companies, and alleviate stresses on the environment. Grape pomace, a food waste produced through the process of wine-making, currently ends up in landfills after wine-production. However, this agricultural by-product holds great market potential for the production of chemical microemulsions. These microemulsion systems show great potential in the food, pharmaceutical and cosmeceutical industries. The market potential was calculated by determining the volume of grape seed oil that could be extracted from grape pomace. The current market value of microemulsion surfactants were then obtained and a value was calculated based on the oil yield. Grape pomace microemulsions had the highest market potential as pharmaceutical raw ingredients, followed respectively by food additive and cosmeceutical raw ingredients. The purpose of this paper is to measure the market potential for grape pomace microemulsions in each of these industries and to provoke further investigations into the production of value added products from agricultural waste.

scholarly journals Feeding Broiler Chickens with Grape Seed and Skin Meals to Enhance α- and γ-Tocopherol Content and Meat Oxidative Stability

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 699
Author(s):  
Carlos Romero ◽  
Maria Nardoia ◽  
Ignacio Arija ◽  
Agustín Viveros ◽  
Ana I. Rey ◽  
...  
Keyword(s):  
Vitamin E ◽  
Broiler Chickens ◽  
Protein Digestibility ◽  
Grape Seed ◽  
Grape Pomace ◽  
Daily Weight Gain ◽  
Control Group ◽  
Feed Conversion ◽  
Grape Seeds ◽  
Polyphenol Content

Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with featured antioxidant capacity. An experiment was conducted to investigate the effect of these polyphenol sources in diets formulated to contain the same total extractable grape polyphenol content on growth performance, protein and extractable polyphenol digestibility, plasma and meat α- and γ-tocopherol and thigh meat oxidation in broiler chickens. Five experimental diets were formulated: control, control + vitamin E (200 mg/kg), 30 g/kg GS diet, 110 g/kg GK diet, GS + GK diet (a mixture of 24.4 g/kg GS and 13.1 g/kg GK designed to simulate a reconstituted grape pomace). Feeding chickens with 110 g/kg GK reduced (p < 0.001) daily weight gain, worsened (p < 0.001) feed conversion ratio, increased (p < 0.001) non-extractable polyphenol content in the ileum and in the excreta and decreased (p < 0.05) ileal protein digestibility. Regardless of the grape polyphenol source used, the inclusion of grape byproducts in the diets led to an increase of total extractable polyphenol contents in the ileum (p < 0.01) and the excreta (p < 0.001), which resulted (p < 0.001) in a decrease of extractable polyphenol digestibilities. Alpha- and gamma-tocopherol concentrations increased (p < 0.001) in plasma and in seven-day stored meat in birds fed the diet combining GS and GK with respect to the control group. As it happened with the vitamin E supplementation, feeding the combination of GS and GK also reduced (p < 0.001) the concentration of the lipid peroxidation marker (malondialdehyde) in the stored meat of chickens.

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