title: Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace.
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.
authors: Instituto de Química, Centro de Tecnologia, Bloco A, Cidade Universitária, Ilha do Fundão, CEP: 21949-900 Rio de Janeiro, RJ, Brazil; Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, 23.020-470, Rio de Janeiro, RJ, Brazil.
authors: Carolina
authors: C
authors: Beres
authors: Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná (UFPR), 81.531-980, Curitiba, PR, Brazil.
authors: Fernanda F
authors: FF
authors: Simas-Tosin
authors: Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ-CONICET), Suipacha 531, Rosario S2002LRK, Argentina.
authors: Ignacio
authors: I
authors: Cabezudo
authors: Escola de Química, Centro de Tecnologia, Bloco E, Sala 211, Cidade Universitária, Ilha do Fundão, CEP: 21949-900 Rio de Janeiro, RJ, Brazil.
authors: Suely P
authors: SP
authors: Freitas
authors: Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná (UFPR), 81.531-980, Curitiba, PR, Brazil.
authors: Marcello
authors: M
authors: Iacomini
authors: Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, 23.020-470, Rio de Janeiro, RJ, Brazil. Electronic address: caroline.mellinger@embrapa.br.
authors: Caroline
authors: C
authors: Mellinger-Silva
authors: Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, 23.020-470, Rio de Janeiro, RJ, Brazil.
authors: Lourdes M C
authors: LM
authors: Cabral
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001938:Brazil; D004043:Dietary Fiber / Q000032:analysis*; D010636:Phenols / Q000032:analysis; D011134:Polysaccharides; D027843:Vitis / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D010636:Phenols; D011134:Polysaccharides
keywords: Antioxidant activity; Antioxidant dietary fibre; Grape pomace; Hot water extraction; Phenolic compounds; Polysaccharide