Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace

CAROLINA BERES; FERNANDA F. SIMAS-TOSIN; IGNACIO CABEZUDO; SUELY P. FREITAS; MARCELLO IACOMINI; CAROLINE MELLINGER-SILVA; LOURDES M. C. CABRAL

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016

0308-8146

Brazilian grape pomace was extracted in hot water using a factorialdesign to evaluate polysaccharide recovery. Dependent variables weretemperature, particle size and solute:solvent ratio. Polysaccharide yieldsvaried from 3 to 10%, and the highest sugar content was observed when extraction was carried out at 100 ºC, from fineparticle sizes  (<249 nm), in a 1:12solute:solvent ratio. Monosaccharide compositions of the flours afforded, inaverage, Rha, Ara, Xyl, Man, Gal, Glc, GalA in a 3:32:2:13:11:20:19 molar ratio,with varied Glc:GalA ratios. 13C NMR and HSQC spectra confirmed thepresence of pectic and glucose-based polysaccharides in the extracts. Phenoliccompounds were found after pomace extractions, and cathechin, gallic acid andepicatechin were the main identified compounds. Extracts also presented ABTSradical scavenging capacity (from 8.00 to 46.60 mMol Trolox/100g pomace), whichmeans that these grape pomace flours are rich in antioxidant dietary fiber andhave a potential use as food ingredients.