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Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace.
J Agric Food Chem. 2009 Sep 23; 57(18):8421-5.JA

Abstract

The muscadine grape (Vitis rotundifolia) industry of the southern United States is largely devoid of value-added processes that capture the phytochemical content of wine and juice byproducts. Methods to recover and stabilize polyphenolics from muscadine grape pomace following juice manufacture were evaluated in laboratory-scale and pilot-scale trials. In laboratory-scale trials using osmotic equilibration, water-based extracts from juice pomace initially extracted 31-42% of total polyphenolics, 26-32% of total ellagic acid, and 36-62% of total anthocyanins. When adsorbed onto Amberlite XAD-4 resin to concentrate polyphenolics, these extracts lost 10.5% of their total ellagic acid from inefficient adsorption to the solid phase support. Subsequent pilot-scale trials were evaluated using hot water extracts from grape juice pomace followed by aerobic yeast fermentation to remove sugars and comparison to reversed phase C(18) and Amberlite XAD-4. Extracts were also concentrated using spray-drying and vacuum evaporation. Fermentation had a minor impact on the retention of most polyphenolic compounds evaluated, yet resulted in a 16.3% decrease in antioxidant capacity. Spray-drying resulted in a 30.3% loss in total anthocyanins, a 21.5% loss in total phenolics, and a 23.3% decrease in antioxidant activity, whereas vacuum evaporation had no deleterious impact on these parameters. The physiology of the muscadine grape and its unique phytochemical composition has limited utilization of pomace from wine and juice manufacture. However, these studies demonstrated the potential to extract and concentrate polyphenolic-rich extracts for use in value-added applications.

Authors+Show Affiliations

Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida 32611-0370, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19754172

Citation

Cardona, Jorge A., et al. "Color and Polyphenolic Stability in Extracts Produced From Muscadine Grape (Vitis Rotundifolia) Pomace." Journal of Agricultural and Food Chemistry, vol. 57, no. 18, 2009, pp. 8421-5.
Cardona JA, Lee JH, Talcott ST. Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace. J Agric Food Chem. 2009;57(18):8421-5.
Cardona, J. A., Lee, J. H., & Talcott, S. T. (2009). Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace. Journal of Agricultural and Food Chemistry, 57(18), 8421-5. https://doi.org/10.1021/jf901840t
Cardona JA, Lee JH, Talcott ST. Color and Polyphenolic Stability in Extracts Produced From Muscadine Grape (Vitis Rotundifolia) Pomace. J Agric Food Chem. 2009 Sep 23;57(18):8421-5. PubMed PMID: 19754172.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace. AU - Cardona,Jorge A, AU - Lee,Joon-Hee, AU - Talcott,Stephen T, PY - 2009/9/17/entrez PY - 2009/9/17/pubmed PY - 2010/1/29/medline SP - 8421 EP - 5 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 18 N2 - The muscadine grape (Vitis rotundifolia) industry of the southern United States is largely devoid of value-added processes that capture the phytochemical content of wine and juice byproducts. Methods to recover and stabilize polyphenolics from muscadine grape pomace following juice manufacture were evaluated in laboratory-scale and pilot-scale trials. In laboratory-scale trials using osmotic equilibration, water-based extracts from juice pomace initially extracted 31-42% of total polyphenolics, 26-32% of total ellagic acid, and 36-62% of total anthocyanins. When adsorbed onto Amberlite XAD-4 resin to concentrate polyphenolics, these extracts lost 10.5% of their total ellagic acid from inefficient adsorption to the solid phase support. Subsequent pilot-scale trials were evaluated using hot water extracts from grape juice pomace followed by aerobic yeast fermentation to remove sugars and comparison to reversed phase C(18) and Amberlite XAD-4. Extracts were also concentrated using spray-drying and vacuum evaporation. Fermentation had a minor impact on the retention of most polyphenolic compounds evaluated, yet resulted in a 16.3% decrease in antioxidant capacity. Spray-drying resulted in a 30.3% loss in total anthocyanins, a 21.5% loss in total phenolics, and a 23.3% decrease in antioxidant activity, whereas vacuum evaporation had no deleterious impact on these parameters. The physiology of the muscadine grape and its unique phytochemical composition has limited utilization of pomace from wine and juice manufacture. However, these studies demonstrated the potential to extract and concentrate polyphenolic-rich extracts for use in value-added applications. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19754172/Color_and_polyphenolic_stability_in_extracts_produced_from_muscadine_grape__Vitis_rotundifolia__pomace_ L2 - https://doi.org/10.1021/jf901840t DB - PRIME DP - Unbound Medicine ER -