title: The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings.
abstract: The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan-3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: -29.4%; W-S: -28.0%; Sd-S: -5.78%), although heating affected positively the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPS-derived extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion, there is little evidence against submitting RWPSs to thermal processing, as heating affects differently each type of phenolic compound and does not induce very severe TAC decreases in these seasonings.
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: rdpino@ubu.es.
authors.forename: Raquel
authors.initials: R
authors.lastname: Del Pino-García
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: marglez@ubu.es.
authors.forename: María L
authors.initials: ML
authors.lastname: González-SanJosé
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: drivero@ubu.es.
authors.forename: María D
authors.initials: MD
authors.lastname: Rivero-Pérez
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: jglomillo@ubu.es.
authors.forename: Javier
authors.initials: J
authors.lastname: García-Lomillo
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain. Electronic address: pmuniz@ubu.es.
authors.forename: Pilar
authors.initials: P
authors.lastname: Muñiz
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D044948:Flavonols / Q000032:analysis; D006358:Hot Temperature; D062385:Hydroxybenzoates / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D044948:Flavonols; D062385:Hydroxybenzoates; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; C011471:folin; C017616:phenolic acid
keywords: Phenolic profile; QUENCHER; Thermal processing; Total antioxidant capacity; Total polyphenol content; Winery by-products