NDLI: Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes

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European Food Research and Technology : Volume 224

Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes

Content Provider	Springer Nature Link
Author	Aguilar, Tabita Loyola, Cristina Bruijn, Johannes Bustamante, Luis Vergara, Carola Baer, Dietrich Mardones, Claudia Serra, Ignacio
Copyright Year	2015
Abstract	Grape pomace, leaves and canes generated by the wine industry are excellent and valuable resources to recover polyphenolic compounds with strong antioxidant capacity. Hence, the main objective of this work was to study the extraction process and the quality of grape juices enriched in the phenolic compounds extracted from grape skins, seeds and flesh, autumn leaves and canes of the Vitis vinifera species, cvs. País and Lachryma Christi. Thermomaceration of a mixture of grape must and pomace (8:1 w/w) at 60 °C resulted in a higher extraction degree of polyphenols, compared to maceration with pectolytic enzymes commonly used in enology. However, extraction modified pH and acidity of grape musts affecting anthocyanin contents of the samples. Generally, musts enriched by vine leaves and grape pomace of the Lachryma Christi cultivar showed the highest antioxidant properties, where must mashed on skins with seeds resulted into maximum total polyphenol contents of 2855 mg/L of gallic acid equivalents and must in contact with leaves yielded maximum antioxidant capacity of 93.5 mmol/L of Trolox equivalents. The juices using grape pomace were rich in anthocyanins (malvidin-3-glucoside) and flavan-3-ols (catechin and epicatechin); flavonols (quercetin-3-glucoside) and phenolic acids (caftaric and coutaric acid) were the main compounds in leaf extracts. Thermomaceration using grape pomace and vine leaves is preferred in order to achieve a grape must with a high amount of polyphenolics and antioxidants.
Starting Page	1149
Ending Page	1158
Page Count	10
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	242
Issue Number	7
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2015-12-29
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Extraction Thermomaceration Enzyme Antioxidants Vitis vinifera L Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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