YAMMINE, Sami; DELSART, Cristèle; VITRAC, Xavier; PEUCHOT, Martine; GHIDOSSI, Remy

doi:10.20870/oeno-one.2020.54.2.2346

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YAMMINE, Sami
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

DELSART, Cristèle

VITRAC, Xavier

Langue

Article de revue

Ce document a été publié dans

OENO One. 2020, vol. 54, n° 2, p. 263-278

Résumé en anglais

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.< Réduire

Mots clés en anglais

Green process

Subcritical water extraction

Grape pomace

Polyphenols

Valorisation

URI

https://oskar-bordeaux.fr/handle/20.500.12278/20883

DOI

http://dx.doi.org/10.20870/oeno-one.2020.54.2.2346

Project ANR

ANR-12-innov-0001-04 - null

Unités de recherche

Oenologie - UMR 1366