Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace

Brazilian grape pomace was extracted in hot water using a factorial design to evaluate polysaccharide recovery. Dependent variables were temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3 to 10%, and the highest sugar content was observed when extraction was car...

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Detalles Bibliográficos
Autores principales: Beres, Carolina, Simas-Tosin, Fernanda F., Cabezudo, Ignacio, Freitas, Suely P., Iacomini, Marcello, Mellinger-Silva, Caroline, Cabral, Lourdes M. C.
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
Grape Pomace
Antioxidant Fiber
Phenolic Compounds
Acceso en línea:http://hdl.handle.net/2133/15730
http://hdl.handle.net/2133/15730
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-15730
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Grape Pomace
Antioxidant Fiber
Phenolic Compounds
spellingShingle Grape Pomace
Antioxidant Fiber
Phenolic Compounds
Beres, Carolina
Simas-Tosin, Fernanda F.
Cabezudo, Ignacio
Freitas, Suely P.
Iacomini, Marcello
Mellinger-Silva, Caroline
Cabral, Lourdes M. C.
Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace
topic_facet Grape Pomace
Antioxidant Fiber
Phenolic Compounds
description Brazilian grape pomace was extracted in hot water using a factorial design to evaluate polysaccharide recovery. Dependent variables were temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3 to 10%, and the highest sugar content was observed when extraction was carried out at 100 °C, from fine particle sizes (≤249 μm), in a 1:12 solute:solvent ratio. Monosaccharide compositions of the flours afforded, in average, Rha,Ara,Xyl,Man,Gal,Glc,GalA in a 3:32:2:13:11:20:19 molar ratio, with varied Glc:GalA ratios. 13C NMR and HSQC spectra confirmed the presence of pectic and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extractions, and cathechin, gallic acid and epicatechin were the main identified compounds. Extracts also presented ABTS radical scavenging capacity (from 8.00 to 46.60 mMol Trolox/100g pomace), which means that these grape pomace flours are rich in antioxidant dietary fiber and have a potential use as food ingredients.
format article
artículo
acceptedVersion
author Beres, Carolina
Simas-Tosin, Fernanda F.
Cabezudo, Ignacio
Freitas, Suely P.
Iacomini, Marcello
Mellinger-Silva, Caroline
Cabral, Lourdes M. C.
author_facet Beres, Carolina
Simas-Tosin, Fernanda F.
Cabezudo, Ignacio
Freitas, Suely P.
Iacomini, Marcello
Mellinger-Silva, Caroline
Cabral, Lourdes M. C.
author_sort Beres, Carolina
title Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace
title_short Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace
title_full Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace
title_fullStr Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace
title_full_unstemmed Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace
title_sort antioxidant dietary fibre recovery from brazilian pinot noir grape pomace
publisher Elsevier
publishDate 2019
url http://hdl.handle.net/2133/15730
http://hdl.handle.net/2133/15730
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