The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes

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dc.authorid0000-0002-5024-9512
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorUslu, Nurhan
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorGökmen, Fatma
dc.contributor.authorÖzcan, Mustafa Mete
dc.contributor.authorBanjanin, Tijana
dc.contributor.authorGezgin, Sait
dc.contributor.authorDursun, Nesim
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorCeylan, Durmuş Ali
dc.contributor.authorLemiasheuski, Viktar
dc.date.accessioned2020-03-26T20:19:31Z
dc.date.available2020-03-26T20:19:31Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn 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.en_US
dc.identifier.citationGülcü, 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.
dc.identifier.doi10.1111/jfpp.13850en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13850
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38301
dc.identifier.volume43en_US
dc.identifier.wosWOS:000455539300009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorUslu, Nurhan
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectbioactive compounds
dc.subjectwine
dc.subjectgrape juice
dc.titleThe investigation of bioactive compounds of wine, grape juice and boiled grape juice wastesen_US
dc.typeArticleen_US

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