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Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
J Sci Food Agric. 2015 May; 95(7):1521-7.JS

Abstract

BACKGROUND

Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By-products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC-DAD analysis.

RESULTS

White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low-molecular-weight phenols in the four grape pomace varieties were significantly different.

CONCLUSION

Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes.

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Publisher Full Text (DOI)

Authors+Show Affiliations

de la Cerda-Carrasco A
Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, PO Box 1004, Santiago, Chile.
López-Solís R
No affiliation info available
Nuñez-Kalasic H
No affiliation info available
Peña-Neira Á
No affiliation info available
Obreque-Slier E
No affiliation info available

MeSH

AnthocyaninsAntioxidantsChromatography, High Pressure LiquidColorFruitHumansPhenolsPlant ExtractsProanthocyanidinsSpecies SpecificityVitisWine

Pub Type(s)

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

Language

eng

PubMed ID

25082193

Citation

de la Cerda-Carrasco, Aarón, et al. "Phenolic Composition and Antioxidant Capacity of Pomaces From Four Grape Varieties (Vitis Vinifera L.)." Journal of the Science of Food and Agriculture, vol. 95, no. 7, 2015, pp. 1521-7.
de la Cerda-Carrasco A, López-Solís R, Nuñez-Kalasic H, et al. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.). J Sci Food Agric. 2015;95(7):1521-7.
de la Cerda-Carrasco, A., López-Solís, R., Nuñez-Kalasic, H., Peña-Neira, Á., & Obreque-Slier, E. (2015). Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.). Journal of the Science of Food and Agriculture, 95(7), 1521-7. https://doi.org/10.1002/jsfa.6856
de la Cerda-Carrasco A, et al. Phenolic Composition and Antioxidant Capacity of Pomaces From Four Grape Varieties (Vitis Vinifera L.). J Sci Food Agric. 2015;95(7):1521-7. PubMed PMID: 25082193.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.). AU - de la Cerda-Carrasco,Aarón, AU - López-Solís,Remigio, AU - Nuñez-Kalasic,Hugo, AU - Peña-Neira,Álvaro, AU - Obreque-Slier,Elías, Y1 - 2014/08/26/ PY - 2014/05/08/received PY - 2014/07/23/revised PY - 2014/07/27/accepted PY - 2014/8/2/entrez PY - 2014/8/2/pubmed PY - 2016/3/25/medline KW - by-products KW - polyphenols KW - pomace KW - proanthocyanidins KW - winemaking SP - 1521 EP - 7 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 95 IS - 7 N2 - BACKGROUND: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By-products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC-DAD analysis. RESULTS: White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low-molecular-weight phenols in the four grape pomace varieties were significantly different. CONCLUSION: Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/25082193/Phenolic_composition_and_antioxidant_capacity_of_pomaces_from_four_grape_varieties__Vitis_vinifera_L___ DB - PRIME DP - Unbound Medicine ER -