The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
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Dosyalar
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, bioactive compounds, oil, sugar, fatty acid, and mineral contents of grape wastes (pomace, skin, and seeds) obtained from wine, grape juice, and boilled grape juice production were investigated. Total phenol and tannin contents of grape by-products varied between 31.2 mgGAE/g (molasses skin) and 98.97 mgGAE/g (wine seed); 96.93 mgTAE/g (grape juice pomace) and 138.67 mgTAE/g (molasses pomace), respectively. The highest (377.57 g/kg) and lowest (20.00 g/kg) total sugars were determined in molasses and wine skin wastes, respectively. Epicatechin contents of samples were found between 439.67 mg/kg (molasses skin) and 3,444.57 mg/kg (molasses seed). The lowest and highest linoleic acids were determined in molasses skin oil (40.00%) and grape juice skin oil (51.10%). alpha-Tocopherol contents of wine by-product oils changed between 3.35 mg/kg (seed) and 6.42 mg/kg (pomace). The lowest and highest P contents were determined in molasses skin (17,563 mg/kg) and wine seed (29,634 mg/kg), respectively. Practical applications The residue may represent from 13.5 to 14.5% at the total volume of grapes, and may reach 20%. The most abundant phenolic compound in wine pomace is anthocyanins concentrated in the skin, and flavonols present mostly in the grape seed (56-65% total flavonol). Grape is a phenol-rich plant, and these phenolics are mainly distributed in the skin, stem, leaf, and seed of grape, rather than their juicy middle sections. Skins and seeds of grapes are produced in large quantities by the winemaking industry. These by-products have become valuable raw materials due to their high content of polyphenols, tocols, and other macro- and micronutrients. Seed and skins of grape produced in large quantities by the wine making industry have become valuable raw materials for extraction of polyphenols.
Açıklama
Anahtar Kelimeler
bioactive compounds, wine, grape juice
Kaynak
JOURNAL OF FOOD PROCESSING AND PRESERVATION
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
43
Sayı
1
Künye
Gülcü, M., Uslu, N., Özcan, M. M., Gökmen, F., Özcan, M. M., Banjanin, T., Gezgin, S., Dursun, N., Geçgel, Ü., Ceylan, D. A., Lemiasheuski, V. (2019). The Investigation of Bioactive Compounds of Wine, Grape Juice and Boiled Grape Juice Wastes. Journal of Food Processing and Preservation, 43(1), e13850.
