Preparation of grape pomace powders and analysis of their nutritive compositions

• Autorzy: Wenjuan Lou , Bo Li , Nataliya Grevtseva
• Języki publikacji: EN

Abstrakty

EN

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.(original abstract)

Słowa kluczowe

EN

Fruit; Wine industry; Antioxidant activity; Health properties of the product

PL

Owoce; Przemysł winiarski; Aktywność przeciwutleniająca; Właściwości zdrowotne produktu

• Czasopismo: Acta Innovations
• Rocznik: 2021
• Numer: nr 39
• Strony: 22--31

Twórcy

autor

Wenjuan Lou

• Department of Food Science, Henan Institute of Science and Technology

autor

Bo Li

• Department of Food Science, Henan Institute of Science and Technology

autor

Nataliya Grevtseva

• Kharkov State University of Food Technology and Trade

Bibliografia

• B. Wang, Study on the scparation of chemical constituents, activity analysis and purification process of resveratrol in grape pomace, Guangxi Normal University, 2013.
• L. Feng, X. Zuocheng, Research Progress on Comprehensive Utilization of Grape Skin Residues for Wine Making, "Heilongjiang Academy of Agricultural Sciences", 2 (2018) 103-104. https://doi.org/doi.org/10.11942/j.issn1002-2767.2018.02.0103.
• L. Peng, H. Yanfang, L. Cuiping, J. Li, Comprehensive Utilization of Grape pomace "Liquor-Making Science & Technology", 10 (2010) 93-96.
• W. Li, X. Lu, R. Li, Y. Ju, N. Ma, Y. Fang, Study on Polyphenolics Mass Fraction and Compound Antioxidants of Cabernet Sauvignon Grape Residues, "Northwest Agric. J.", 27 (2018) 228-237. https://doi.org/https://doi.org/10.7606/j.issn.1004-1389.2018.02.010.
• X. Zhang, Y. Zhu, J. Sun, Comprehensive utilization of grape dregs after brewing, "Science and Technology of Food Industry", 29 (2008) 284-285.
• X. Feng, G. Xu, Analysis of nutritional content in the fermented grape residues, "J. Tarim Univ.", 23 (2011) 97-99. https://doi.org/doi.org/10.3969/j.issn.1009-0568.2011.02.018.
• X. Wang, Effect of Different Drying Methods on Polyphenols and Antioxidant Activity of Grape pomace, Shandong Agricultural University, 2017.
• L. Yun, Q. Nongxue, X. Yang, Assessment of Total Phenolic Content and in vitro Antioxidant and Antimicrobial Activities of Ethanol Extract from Grape Residue Left after Making Wine, "Food Sci." 01 (2011) 12-16.
• H. Wang, Y. Wu, Z. Yu, Z. Kang, Y. Zhao, Z. Kang, Extraction, antioxidant and antitumor activity of resveratrol from grape pomace, "China Brew", 7 (2018) 112-116.
• S. Agarwal, P. Long, A. Seyedain, N. Piesco, A. Shree, R. Gassner, A central role for the nuclear factor-kappaB pathway in anti-inflammatory and proinflammatory actions of mechanical strain., "The FASEB Journal",17 (2003) 899-901. https://doi.org/10.1096/fj.02-0901fje.
• S. Dong, Anticancer in food, "Chinese Food Nutr.", 06 (2003) 56-58.
• X. Nie, L. Shen, Extraction of polyphenols in grape pomace and their inhibition on five kinds of food-borne pathogenic bacteria, "China Brew" 9 (2016) 101-105.
• J. Liu, Inhibitory wffects and Mechanism of Grape Pomace Phenolic Compounds on Breast Cancer In Vitro., "China Agricultural University", 2017.
• AACC International. Methods 44-15, 08-01, 46-11, 30-10, 80-68, 54-21, 38-12, 44-19. Approved methods of the American Association of cereal chemists (10th ed.)., (2000).
• M. DuBois, K.A. Gilles, J.K. Hamilton, P.A. Rebers, F. Smith, Colorimetric Method for Determination of Sugars and Related Substances, "Analytical Chemistry", 28 (1956) 350-356. https://doi.org/10.1021/ac60111a017.
• L. Prosky, N.-G. Asp, T.F. Schweizer, J.W. Devries, I. Furda, Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods and Food Products: Interlaboratory Study, " Journal of AOAC International", 71 (1988) 1017-1023. https://doi.org/10.1093/jaoac/71.5.1017.
• G.K. Jayaprakasha, R.P. Singh, K.K. Sakariah, Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro, "Food Chemistry", 73 (2001) 285-290. https://doi.org/10.1016/S0308-8146(00)00298-3.
• H. Zhang, L. Wang, B. Li, W. Dong, R. Wang, G. Zhang, Analysis of nutrient composition and tannins content of grape residue for wine making, "Feed Indiana", 40 (2019) 11-15.
• C. Li, F. Li, P. Li, Y. Jiao, S. Yang, Optimization of Extraction Technology of Flavonoids, Proanthocyanidins and Polyphenols from Cabernet Sauvignon Stalk, " Natural Product Research and Development", 17 (2019) 676-683.
• Q. Jin, X. Ma, L. Yang, L. Ma, X. Liu, J. Li, Comparison of the extraction effects of different solvents on the polyphenols of wine grape skin pomace, "Chinese J. Food Sci." 16 (2016) 182-190. https://doi.org/10.16429/j.1009-7848.2016.04.025.
• Y. Li, Y. Sun, Evaluation of antioxidant activity of Dancong tea wine, "China Food Additive", 30 (2019) 104-110. https://doi.org/j.issn.1006-2513.2019.02.009.
• C. Jinxin, S. Junling, L. Guangwu, Study on the Composition Characteristics and Antioxidant Activity of Polyphenols, Flavonoids and Resveratrol of Guangxi Luocheng Wool Grape, J. Northwest A F Univ. (Natural Sci. Ed. 45 (2017) 107-114. https://doi.org/10.13207/j.cnki.jnwafu.2017.07.014.
• B. Ling, J. Wang, H. Wu, J. Ming, Polyphenols from Grape Skin: Optimization of Ultrasonic-assisted Extraction Process by Response Surface Methodology and Antioxidant Activity Evaluation, "Food Science" 32 (2011) 32-37.
• H. Li, Z. Sun, X. Yang, X. Wen, Measurement of glucosamine nutrition and its application in livestock production, "Feed Nutrition", 40 (2013) 39-40.
• X. Feng, G. Xu, S. Lang, Analysis of nutritional content of fermented grape dregs and evaluation of feed value, "Heilongjiang Anim. Husb. Vet. Med." 17 (2012) 82-83. https://doi.org/10.13881/j.cnki.hljxmsy.2012.17.046.
• H. Yang, W. Chen, J. Zhang, Research Progress of the Extracting Method and Refining Technology of Grape Seed Oil, "Hanan Chemical Indsutry", 2. 5 (2006) 5-6. https://doi.org/10.14173/j.cnki.hnhg.2006.05.002.
• B. Bartolomé, L.M. Jiménez-Ramsey, L.G. Butler, Nature of the condensed tannins present in the dietary fibre fractions in foods, "Food Chemistry", 53 (1995) 357-362. https://doi.org/10.1016/0308-8146(95)99827-M.
• B. Pérez Cid, M. Muinelo Martínez, F.A. Vázquez Vázquez, S. Río Segade, Content and bioavailability of trace elements and nutrients in grape pomace, "Journal of the Science of Food and Agriculture", 99 (2019) 6713-6721. https://doi.org/10.1002/jsfa.9953.
• P. Barouchas, P. Avramidis, G. Salachas, A. Koulopoulos, K. Christodoulopoulou, A. Liopa-Tsakalidi, Total content and bioavailability of plant essential nutrients and heavy metals in top- soils of an industrialized area of Northwestern Greece, Egu Gen. Assem. Conf. EGU Gen. Assem. Conf. Abstr. (2017).
• Q. Liu, X. Zhang, Y. Zhao, Z. Hu, Z. Cao, Relationships between soil-plant nutrition, quality of agricultural products and human and livestock health, "Chinese Journal of Applied Ecology", 12 (2001) 623-626.
• D. Kammerer, A. Claus, R. Carle, A. Schieber, Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS, "Journal of Agricultural and Food Chemistry", 52 (2004) 4360-4367. https://doi.org/10.1021/jf049613b.
• Y. Qi, J. Sun, A. Cheng, X. Tan, C. Xie, Study on Extraction, Purification and Cintents of Phenolic in Grape Peel, "Food and Nutrition in China", 22 (2016) 58-62. https://doi.org/10.3969/j.issn.1006-9577.2016.08.014.
• H. Liu, Z. Wen, X. Zhang, H. Ma, Microwave-assisted extraction of polyphenols from grape skin, "Journal of Northeast Forestry University", 8 (2009) 77-78.
• T. Fuleki, J.M.R. Da Silva, Catechin and Procyanidin Composition of Seeds from Grape Cultivars Grown in Ontario, " Journal of Agricultural and Food Chemistry", 45 (1997) 1156-1160. https://doi.org/10.1021/jf960493k.
• J.A. Kennedy, M.A. Matthews, A.L. Waterhouse, Changes in grape seed polyphenols during fruit ripening, "Phytochemistry", 55 (2000) 77-85. https://doi.org/10.1016/S0031-9422(00)00196-5.
• S. Soares, E. Brandão, N. Mateus, V. de Freitas, Sensorial properties of red wine polyphenols: Astringency and bitterness, "Critical Reviews in Food Science and Nutrition", 57 (2017) 937-948. https://doi.org/10.1080/10408398.2014.946468.
• E. Brandão, M.S. Silva, I. García-Estévez, P. Williams, N. Mateus, T. Doco, V. de Freitas, S. Soares, The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach, "Carbohydrate Polymers", 177 (2017) 77-85. https://doi.org/10.1016/j.carbpol.2017.08.075.
• V. Cheynier, M. Duenas-Paton, E. Salas, C. Maury, J.-M. Souquet, P. Sarni-Manchado, H. Fulcrand, Structure and Properties of Wine Pigments and Tannins, "American Journal of Enology and Viticulture", 57 (2006) 298-305.
• S. Vidal, P. Courcoux, L. Francis, M. Kwiatkowski, R. Gawel, P. Williams, E. Waters, V. Cheynier, Use of an experimental design approach for evaluation of key wine components on mouth-feel perception, "Food Quality and Preference", 15 (2004) 209-217. https://doi.org/10.1016/S0950-3293(03)00059-4.
• J. Shi, J. Yu, J.E. Pohorly, Y. Kakuda, Polyphenolics in Grape Seeds - Biochemistry and Functionality, "Journal of Medicinal Food", 6 (2003) 291-299. https://doi.org/10.1089/109662003772519831.
• L. Zhang, The effect of tannins on gluten protein structure, dough property and bread quality, Huazhong University of Science and Technology, 2010.
• Y. Zou, Y. Lu, D. Wei, Antioxidant activity of a flavonoid-rich extract of Hypericum perforatum L. in vitro, "Journal of Agricultural and Food Chemistry", 52 (2004) 5032-5039. https://doi.org/10.1021/jf049571r.

Identyfikatory

DOI

https://doi.org/10.32933/ActaInnovations.39.3