Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction
2020
Yammine, Sami, S. | Delsart, Cristèle | Vitrac, Xavier | Peuchot, Martine, Mietton | Ghidossi, Remy | Unité de Recherche Oenologie [Villenave d'Ornon] (OENO) ; Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Ecole d'ingénieurs d'agro-développement international (ISTOM) ; Ecole d'ingénieurs d'agro-développement international | Laboratoire PHENOBIO SAS ; Partenaires INRAE | ANR-12-INOV-0001,VALUXTRACT,Valorisation de produits à haute valeur ajoutés issus de la production de déchets solides provenant de vignes et vins européens - aspects technologiques, économiques et sociaux(2012)
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Show more [+] Less [-]English. A detailed assessment of the c o n t e n t o f high added-value compounds in grape pomace varieties was carried out following a subcritical water extraction method. High amounts of anthocyanins and tannins were recovered from fermented grape pomace at differential temperatures with high variability between t h e by-products observed. Contrary to anthocyanins, high extraction temperatures (about 200°C) yielded higher amounts of tannins. Overall, we found that grape pomace antioxidant activity and total polyphenols, quantified by t h e Folin Ciocalteu method, were not directly related to the main polyphenol content in SWE extracts. The data obtained in our study by using laboratory-scale equipment will be useful for developing an industrial-scale SWE process. Finally, it was shown that grape pomace by-products can be considered a s an important source of polyphenols. They could therefore potentially provide a basis for the sustainable and integrated exploitation of winemaking by-products, to be used as inexpensive and readily available sources of bioactive compounds for the pharmaceutical, cosmetic and food industries.
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