Tags

Type your tag names separated by a space and hit enter

Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.).
J Agric Food Chem. 2013 Nov 27; 61(47):11579-87.JA

Abstract

A detailed assessment of the total phenolic and total tannin contents, the monomeric and oligomeric flavan-3-ol composition, the proanthocyanidin profile, and the antioxidant potential of the grape pomace byproducts (considered as a whole, both skins and seeds), derived from four white grape varieties (Vitis vinifera L.), was performed. Significant differences (p < 0.05) of the total phenolic content, total tannin content, and antioxidant capacity of grape pomace byproducts were observed among the different grape varieties studied. For the first time in the literature, the particular flavan-3-ol composition of the four grape varieties investigated was described for the whole fraction of their grape pomace byproducts. The phenolic composition and antioxidant capacity of grape pomaces were compared to those of their corresponding stems. The global characterization of these white grape varieties provided a basis for an integrated exploitation of both winemaking byproducts as potential, inexpensive, and easily available sources of bioactive compounds for the pharmaceutical, cosmetic, and food industries.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

González-Centeno MR
Department of Chemistry, University of the Balearic Islands , Crta Valldemossa, Km 7.5, 07122 Palma de Mallorca, Spain.
Jourdes M
No affiliation info available
Femenia A
No affiliation info available
Simal S
No affiliation info available
Rosselló C
No affiliation info available
Teissedre PL
No affiliation info available

MeSH

AntioxidantsChromatography, High Pressure LiquidFlavonoidsFood HandlingPolyphenolsProanthocyanidinsTanninsVitisWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24206441

Citation

González-Centeno, María Reyes, et al. "Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis Vinifera L.)." Journal of Agricultural and Food Chemistry, vol. 61, no. 47, 2013, pp. 11579-87.
González-Centeno MR, Jourdes M, Femenia A, et al. Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.). J Agric Food Chem. 2013;61(47):11579-87.
González-Centeno, M. R., Jourdes, M., Femenia, A., Simal, S., Rosselló, C., & Teissedre, P. L. (2013). Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.). Journal of Agricultural and Food Chemistry, 61(47), 11579-87. https://doi.org/10.1021/jf403168k
González-Centeno MR, et al. Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis Vinifera L.). J Agric Food Chem. 2013 Nov 27;61(47):11579-87. PubMed PMID: 24206441.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.). AU - González-Centeno,María Reyes, AU - Jourdes,Michael, AU - Femenia,Antoni, AU - Simal,Susana, AU - Rosselló,Carmen, AU - Teissedre,Pierre-Louis, Y1 - 2013/11/18/ PY - 2013/11/12/entrez PY - 2013/11/12/pubmed PY - 2014/9/3/medline SP - 11579 EP - 87 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 47 N2 - A detailed assessment of the total phenolic and total tannin contents, the monomeric and oligomeric flavan-3-ol composition, the proanthocyanidin profile, and the antioxidant potential of the grape pomace byproducts (considered as a whole, both skins and seeds), derived from four white grape varieties (Vitis vinifera L.), was performed. Significant differences (p < 0.05) of the total phenolic content, total tannin content, and antioxidant capacity of grape pomace byproducts were observed among the different grape varieties studied. For the first time in the literature, the particular flavan-3-ol composition of the four grape varieties investigated was described for the whole fraction of their grape pomace byproducts. The phenolic composition and antioxidant capacity of grape pomaces were compared to those of their corresponding stems. The global characterization of these white grape varieties provided a basis for an integrated exploitation of both winemaking byproducts as potential, inexpensive, and easily available sources of bioactive compounds for the pharmaceutical, cosmetic, and food industries. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24206441/Characterization_of_polyphenols_and_antioxidant_potential_of_white_grape_pomace_byproducts__Vitis_vinifera_L___ DB - PRIME DP - Unbound Medicine ER -