| Literature DB >> 26868559 |
Carolina Beres1, Fernanda F Simas-Tosin2, Ignacio Cabezudo3, Suely P Freitas4, Marcello Iacomini2, Caroline Mellinger-Silva5, Lourdes M C Cabral6.
Abstract
Brazilian grape pomace was extracted in hot water, and a factorial experiment was used to evaluate polysaccharide recovery. The dependent variables were the temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3% to 10%, and the highest sugar content was observed when extraction was carried out at 100 °C from finely sized particles (⩽249 μm) in a 1:12 solute:solvent ratio. The monosaccharide composition of extracts obtained from flours were, on average, Rha:Ara:Xyl:Man:Gal:Glc:GalA in a 3:32:2:13:11:20:19 M ratio, with varying Glc:GalA ratios. (13)C NMR and HSQC spectra confirmed the presence of pectic- and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extraction, and catechin, gallic acid and epicatechin were the principal compounds identified. The extracts also had ABTS radical scavenging capacity (from 8.00 to 46.60 mMol Trolox/100 g pomace). These findings indicate that these grape pomace flours are rich in antioxidant dietary fibre and have a potential use as food ingredients.Entities:
Keywords: Antioxidant activity; Antioxidant dietary fibre; Grape pomace; Hot water extraction; Phenolic compounds; Polysaccharide
Mesh：
Substances：
Year: 2016 PMID： 26868559 DOI： 10.1016/j.foodchem.2016.01.039
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514