Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis vinifera L.)

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 varieti...

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Published in:	Journal of agricultural and food chemistry Vol. 61; no. 47; pp. 11579 - 11587
Main Authors:	González-Centeno, María Reyes, Jourdes, Michael, Femenia, Antoni, Simal, Susana, Rosselló, Carmen, Teissedre, Pierre-Louis
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 27-11-2013
Subjects:	Antioxidants - pharmacology Biological and medical sciences Chemical and Process Engineering Chromatography, High Pressure Liquid Engineering Sciences Flavonoids - analysis Food engineering Food Handling Fundamental and applied biological sciences. Psychology Life Sciences Polyphenols - pharmacology Proanthocyanidins - analysis Tannins - analysis Vitis - chemistry Wine total phenolic content proanthocyanidins white grape pomace winemaking byproducts antioxidant capacity mean degree of polymerization Wine making Polymerization Antioxidant Vitis vinifera Characterization Polyphenol Vitidaceae Dicotyledones Grape Angiospermae Phenols Spermatophyta By product white grape pomace; winemaking byproducts; proanthocyanidins; antioxidant capacity; total phenolic content; mean degree of polymerization
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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.
AbstractList	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. 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.
Author	Jourdes, Michael Femenia, Antoni González-Centeno, María Reyes Teissedre, Pierre-Louis Simal, Susana Rosselló, Carmen
AuthorAffiliation	Department of Chemistry University of the Balearic Islands Univ. Bordeaux INRA
AuthorAffiliation_xml	– name: University of the Balearic Islands – name: Department of Chemistry – name: Univ. Bordeaux – name: INRA
Author_xml	– sequence: 1 givenname: María Reyes surname: González-Centeno fullname: González-Centeno, María Reyes – sequence: 2 givenname: Michael surname: Jourdes fullname: Jourdes, Michael – sequence: 3 givenname: Antoni surname: Femenia fullname: Femenia, Antoni email: antoni.femenia@uib.es – sequence: 4 givenname: Susana surname: Simal fullname: Simal, Susana – sequence: 5 givenname: Carmen surname: Rosselló fullname: Rosselló, Carmen – sequence: 6 givenname: Pierre-Louis surname: Teissedre fullname: Teissedre, Pierre-Louis
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Keywords	total phenolic content proanthocyanidins white grape pomace winemaking byproducts antioxidant capacity mean degree of polymerization Wine making Polymerization Antioxidant Vitis vinifera Characterization Polyphenol Vitidaceae Dicotyledones Grape Angiospermae Phenols Spermatophyta By product white grape pomace; winemaking byproducts; proanthocyanidins; antioxidant capacity; total phenolic content; mean degree of polymerization
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Snippet	A detailed assessment of the total phenolic and total tannin contents, the monomeric and oligomeric flavan-3-ol composition, the proanthocyanidin profile, and...
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SubjectTerms	Antioxidants - pharmacology Biological and medical sciences Chemical and Process Engineering Chromatography, High Pressure Liquid Engineering Sciences Flavonoids - analysis Food engineering Food Handling Fundamental and applied biological sciences. Psychology Life Sciences Polyphenols - pharmacology Proanthocyanidins - analysis Tannins - analysis Vitis - chemistry Wine
Title	Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis vinifera L.)
URI	http://dx.doi.org/10.1021/jf403168k https://www.ncbi.nlm.nih.gov/pubmed/24206441 https://search.proquest.com/docview/1462370805 https://hal.inrae.fr/hal-02651081
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