Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | YAMMINE, Sami | |
| dc.contributor.author | DELSART, Cristèle | |
| dc.contributor.author | VITRAC, Xavier | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | PEUCHOT, Martine | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GHIDOSSI, Remy
IDREF: 077398858 | |
| dc.date.accessioned | 2020 | |
| dc.date.available | 2020 | |
| dc.date.issued | 2020 | |
| dc.identifier.issn | 2494-1271 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/20883 | |
| dc.description.abstractEn | 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. | |
| dc.description.sponsorship | ANR-12-innov-0001-04 - null | en_US |
| dc.language.iso | EN | en_US |
| dc.subject.en | Green process | |
| dc.subject.en | Subcritical water extraction | |
| dc.subject.en | Grape pomace | |
| dc.subject.en | Polyphenols | |
| dc.subject.en | Valorisation | |
| dc.title.en | Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.20870/oeno-one.2020.54.2.2346 | en_US |
| dc.subject.hal | Sciences de l'environnement | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | OENO One | en_US |
| bordeaux.page | 263-278 | en_US |
| bordeaux.volume | 54 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | 2 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | hal | |
| hal.identifier | hal-02903794 | |
| hal.version | 1 | |
| hal.export | false | |
| workflow.import.source | hal | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=OENO%20One&rft.date=2020&rft.volume=54&rft.issue=2&rft.spage=263-278&rft.epage=263-278&rft.eissn=2494-1271&rft.issn=2494-1271&rft.au=YAMMINE,%20Sami&DELSART,%20Crist%C3%A8le&VITRAC,%20Xavier&PEUCHOT,%20Martine&GHIDOSSI,%20Remy&rft.genre=article |
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