Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction
Language
EN
Article de revue
This item was published in
OENO One. 2020, vol. 54, n° 2, p. 263-278
English Abstract
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 ...Read more >
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.Read less <
English Keywords
Green process
Subcritical water extraction
Grape pomace
Polyphenols
Valorisation
ANR Project
ANR-12-innov-0001-04 - null
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