Spent grape pomace as a still potential by‐product
This research consisted of the determination of several phenolic compound and fatty acid contents of the grape seeds and skins obtained from pomace PRE and POST distillation. The quantification of flavan‐3‐ol composition, the determination of the mean degree of polymerisation (mDP) of the condensed...
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| Veröffentlicht in: | International journal of food science & technology 2015-09, Vol.50 (9), p.2022-2031 |
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| container_issue | 9 |
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| container_title | International journal of food science & technology |
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| creator | Bordiga, Matteo Travaglia, Fabiano Locatelli, Monica Arlorio, Marco Coïsson, Jean Daniel |
| description | This research consisted of the determination of several phenolic compound and fatty acid contents of the grape seeds and skins obtained from pomace PRE and POST distillation. The quantification of flavan‐3‐ol composition, the determination of the mean degree of polymerisation (mDP) of the condensed tannins and the estimation of their antiradical activity have been also realised. The distillation process applied did not seem to significantly affect the fatty acid distribution of extracted oils. Conversely, the antiradical activity of both seeds and skins changed. Heating significantly decreased the seeds’ activity, while increased the skins’ activity to around 50% compared to PRE sample. The conclusion from this study is that despite the degradation caused by the drastic conditions, many interesting, valuable compounds are still present in the extract from the waste of this process, which makes it a useful matter for a better exploitation than as fertiliser or for producing renewable energy. |
| doi_str_mv | 10.1111/ijfs.12853 |
| format | Article |
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The quantification of flavan‐3‐ol composition, the determination of the mean degree of polymerisation (mDP) of the condensed tannins and the estimation of their antiradical activity have been also realised. The distillation process applied did not seem to significantly affect the fatty acid distribution of extracted oils. Conversely, the antiradical activity of both seeds and skins changed. Heating significantly decreased the seeds’ activity, while increased the skins’ activity to around 50% compared to PRE sample. The conclusion from this study is that despite the degradation caused by the drastic conditions, many interesting, valuable compounds are still present in the extract from the waste of this process, which makes it a useful matter for a better exploitation than as fertiliser or for producing renewable energy.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.12853</identifier><language>eng</language><publisher>Oxford: Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</publisher><subject>By-products ; distillation ; Fatty acids ; flavan-3-ol ; Food science ; grape pomace ; grape seeds ; heat ; oils ; Phenols ; phloroglucinol ; Polymerization ; proanthocyanidins ; renewable energy sources ; Renewable resources ; seeds ; Vitis vinifera L ; wastes</subject><ispartof>International journal of food science & technology, 2015-09, Vol.50 (9), p.2022-2031</ispartof><rights>2015 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2015 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3963-93753b95981dcbd626d0f5627c81b7e6f6db9c4bbc276e95351146e33a8046783</citedby><cites>FETCH-LOGICAL-c3963-93753b95981dcbd626d0f5627c81b7e6f6db9c4bbc276e95351146e33a8046783</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.12853$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.12853$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Bordiga, Matteo</creatorcontrib><creatorcontrib>Travaglia, Fabiano</creatorcontrib><creatorcontrib>Locatelli, Monica</creatorcontrib><creatorcontrib>Arlorio, Marco</creatorcontrib><creatorcontrib>Coïsson, Jean Daniel</creatorcontrib><title>Spent grape pomace as a still potential by‐product</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>This research consisted of the determination of several phenolic compound and fatty acid contents of the grape seeds and skins obtained from pomace PRE and POST distillation. The quantification of flavan‐3‐ol composition, the determination of the mean degree of polymerisation (mDP) of the condensed tannins and the estimation of their antiradical activity have been also realised. The distillation process applied did not seem to significantly affect the fatty acid distribution of extracted oils. Conversely, the antiradical activity of both seeds and skins changed. Heating significantly decreased the seeds’ activity, while increased the skins’ activity to around 50% compared to PRE sample. The conclusion from this study is that despite the degradation caused by the drastic conditions, many interesting, valuable compounds are still present in the extract from the waste of this process, which makes it a useful matter for a better exploitation than as fertiliser or for producing renewable energy.</description><subject>By-products</subject><subject>distillation</subject><subject>Fatty acids</subject><subject>flavan-3-ol</subject><subject>Food science</subject><subject>grape pomace</subject><subject>grape seeds</subject><subject>heat</subject><subject>oils</subject><subject>Phenols</subject><subject>phloroglucinol</subject><subject>Polymerization</subject><subject>proanthocyanidins</subject><subject>renewable energy sources</subject><subject>Renewable resources</subject><subject>seeds</subject><subject>Vitis vinifera L</subject><subject>wastes</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOwzAQRS0EEqWw4QeIxA4pxY_Yjpe8WorKs1QsLdtxqpS0CXYq6I5P4Bv5ElwCLJnNSDPnztVcAPYR7KFQx8Us9z2EU0o2QAcRRmPMMNoEHSgojGmCyTbY8X4GIcSEJx2QjGu7aKKpU7WN6mqujI2Uj1Tkm6Isw6QJ60KVkV59vn_UrsqWptkFW7kqvd376V0w6V88nl3Go9vB8OxkFBsiGIkF4ZRoQUWKMqMzhlkGc8owNynS3LKcZVqYRGuDObOCEopQwiwhKoUJ4ynpgsP2bvB9WVrfyFm1dItgKRGHCYHhHxqoo5YyrvLe2VzWrpgrt5IIynUqcp2K_E4lwKiFX4vSrv4h5fCqP_7VxK2m8I19-9Mo9ywZDz_Kp5uBfBD3_LR_fSfPA3_Q8rmqpJq6wsvJGEPEIEQwZYKTL7RCe68</recordid><startdate>201509</startdate><enddate>201509</enddate><creator>Bordiga, Matteo</creator><creator>Travaglia, Fabiano</creator><creator>Locatelli, Monica</creator><creator>Arlorio, Marco</creator><creator>Coïsson, Jean Daniel</creator><general>Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</general><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201509</creationdate><title>Spent grape pomace as a still potential by‐product</title><author>Bordiga, Matteo ; Travaglia, Fabiano ; Locatelli, Monica ; Arlorio, Marco ; Coïsson, Jean Daniel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3963-93753b95981dcbd626d0f5627c81b7e6f6db9c4bbc276e95351146e33a8046783</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>By-products</topic><topic>distillation</topic><topic>Fatty acids</topic><topic>flavan-3-ol</topic><topic>Food science</topic><topic>grape pomace</topic><topic>grape seeds</topic><topic>heat</topic><topic>oils</topic><topic>Phenols</topic><topic>phloroglucinol</topic><topic>Polymerization</topic><topic>proanthocyanidins</topic><topic>renewable energy sources</topic><topic>Renewable resources</topic><topic>seeds</topic><topic>Vitis vinifera L</topic><topic>wastes</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bordiga, Matteo</creatorcontrib><creatorcontrib>Travaglia, Fabiano</creatorcontrib><creatorcontrib>Locatelli, Monica</creatorcontrib><creatorcontrib>Arlorio, Marco</creatorcontrib><creatorcontrib>Coïsson, Jean Daniel</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bordiga, Matteo</au><au>Travaglia, Fabiano</au><au>Locatelli, Monica</au><au>Arlorio, Marco</au><au>Coïsson, Jean Daniel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spent grape pomace as a still potential by‐product</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2015-09</date><risdate>2015</risdate><volume>50</volume><issue>9</issue><spage>2022</spage><epage>2031</epage><pages>2022-2031</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>This research consisted of the determination of several phenolic compound and fatty acid contents of the grape seeds and skins obtained from pomace PRE and POST distillation. The quantification of flavan‐3‐ol composition, the determination of the mean degree of polymerisation (mDP) of the condensed tannins and the estimation of their antiradical activity have been also realised. The distillation process applied did not seem to significantly affect the fatty acid distribution of extracted oils. Conversely, the antiradical activity of both seeds and skins changed. Heating significantly decreased the seeds’ activity, while increased the skins’ activity to around 50% compared to PRE sample. The conclusion from this study is that despite the degradation caused by the drastic conditions, many interesting, valuable compounds are still present in the extract from the waste of this process, which makes it a useful matter for a better exploitation than as fertiliser or for producing renewable energy.</abstract><cop>Oxford</cop><pub>Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</pub><doi>10.1111/ijfs.12853</doi><tpages>10</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | By-products distillation Fatty acids flavan-3-ol Food science grape pomace grape seeds heat oils Phenols phloroglucinol Polymerization proanthocyanidins renewable energy sources Renewable resources seeds Vitis vinifera L wastes |
| title | Spent grape pomace as a still potential by‐product |
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