Grape pomace improves antioxidant capacity and faecal microflora of lambs

2016 ◽  
Vol 101 (5) ◽  
pp. e108-e121 ◽  
Author(s):  
I. Kafantaris ◽  
B. Kotsampasi ◽  
V. Christodoulou ◽  
E. Kokka ◽  
P. Kouka ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Grape Pomace ◽  
Faecal Microflora

Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace

2014 ◽  
Vol 50 (1) ◽  
pp. 62-69 ◽  
Author(s):  
Sandra R. F. Iora ◽  
Giselle M. Maciel ◽  
Acácio A. F. Zielinski ◽  
Marcos V. da Silva ◽  
Paula V. de A. Pontes ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Grape Pomace

Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

2016 ◽  
Vol 68 (2) ◽  
pp. 188-200 ◽  
Author(s):  
Shenli Wang ◽  
Miryam Amigo-Benavent ◽  
Raquel Mateos ◽  
Laura Bravo ◽  
Beatriz Sarriá
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
In Vitro Digestion ◽  
Grape Pomace ◽  
Red Grape ◽  
And Storage

Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec

2015 ◽  
Vol 178 ◽  
pp. 172-178 ◽  
Author(s):  
Andrea Antoniolli ◽  
Ariel R. Fontana ◽  
Patricia Piccoli ◽  
Rubén Bottini
Keyword(s):  
Antioxidant Capacity ◽  
Grape Pomace

scholarly journals Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Roberta Dordoni ◽  
Guillermo Duserm Garrido ◽  
Laura Marinoni ◽  
Luisa Torri ◽  
Maria Piochi ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Oxidation Stability ◽  
Grape Pomace ◽  
Skin Extract ◽  
Waste Products ◽  
Sensory Acceptability ◽  
Whole Wheat ◽  
Grape Skins

Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits. Different levels of enrichment (1.2, 2.3, and 3.5% on dough weight) were tested, and the obtained doughs and biscuits were analysed for total phenols content and antioxidant capacity (based on different radical assays). Extract addition increased the phenolic content (up to 134% increase) and antioxidant capacity (up to 244%) of both doughs and biscuits. Extract containing biscuits were also characterised by a different colour. However, oxidation stability, evaluated at accelerated temperature and oxygen conditions, was not improved by the extract incorporation. Cooking led to an average (not always significant) 16% decrease in phenolic content for both enriched and reference recipes. The enrichment level significantly influenced the sensory acceptability, with identification of two clusters of consumers, with one cluster preferring the biscuits with the highest enrichment level and one cluster preferring the biscuits with the lowest level. The results showed that whole wheat cacao biscuits represent an appropriate food matrix to develop pleasant novel products enriched in phenolic compounds from waste grape skins and likeable for regular biscuits consumers.

scholarly journals Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1199
Author(s):  
Maite Iriondo-DeHond ◽  
José Manuel Blázquez-Duff ◽  
María Dolores del Castillo ◽  
Eugenio Miguel
Keyword(s):  
Antioxidant Capacity ◽  
Shelf Life ◽  
Food Product ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Skin Extract ◽  
Grape Skin ◽  
Sensory Parameters ◽  
Shelf Life Stability ◽  
Sustainable Health

The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.

Az élelmiszerek rosttartalmának antioxidáns hatása

2018 ◽  
Vol 159 (18) ◽  
pp. 709-712
Author(s):  
Miklós Mézes ◽  
Márta Erdélyi
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fibre ◽  
Plant Cell Wall ◽  
Antioxidant Properties ◽  
Health Benefit ◽  
Grape Pomace ◽  
Food Plants ◽  
Whole Body ◽  
Coffee Bean ◽  
Polyphenol Compounds

Abstract: Antioxidants have some health benefit, but up to now there was less attention paid to the antioxidant properties of dietary fibre. The antioxidant effect of dietary fibre is based on the polyphenol compounds bound to polysaccharide complexes, which are released in the gut and functioning as antioxidants. Another type of antioxidant, calcium fructoborate was also isolated from plant cell wall. It has a marked antioxidant capacity, however, its active component is not a polyphenol, but the boron. There are lots of food plants which have relatively high antioxidant dietary fibre content, thus they support the antioxidant defence of the gastrointestinal tract, and consequently the whole body. The important ones in human nutrition are for instance cereal grains, cabbage, grape pomace, coffee bean or guava. There are different polyphenol compounds in the antioxidant dietary fibres in the plants, therefore their antioxidant capacity varies, but it is approximately equivalent to 50–100 mg DL-α-tocopherol per gram. This antioxidant capacity is considerable, and would be suitable for the prevention of some, oxidative stress-related diseases, such as atherosclerosis or other cardiovascular diseases, and colorectal carcinoma. Orv Hetil. 2018; 159(18): 709–712.

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