Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace

Winemaking by-products are considered to be a rich source of bioactive compounds. Grape pomace is susceptible to microbial degradation due to the degree of residual moisture, so the drying of this pomace for conservation is considered to be an essential first step. Previous studies concerning the wa...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2018-03, Vol.73 (1), p.74-81
Hauptverfasser:	Carmona-Jiménez, Yolanda, García-Moreno, M. Valme, García-Barroso, Carmelo
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Bioactive compounds Byproducts Chemistry Chemistry and Materials Science Chemistry/Food Science Drying Ecology Food Science Microbial degradation Microorganisms Nutrition Original Paper Phenolic compounds Phenols Plant Physiology Relative humidity Test chambers Wineries
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creator	Carmona-Jiménez, Yolanda García-Moreno, M. Valme García-Barroso, Carmelo
description	Winemaking by-products are considered to be a rich source of bioactive compounds. Grape pomace is susceptible to microbial degradation due to the degree of residual moisture, so the drying of this pomace for conservation is considered to be an essential first step. Previous studies concerning the way in which drying affects winery by-products have produced contradictory results. In this study, a new methodology for drying grape pomace in a climatic chamber has been evaluated. Five red grape pomace varieties were dried in a climatic chamber at 40 °C and 10% relative humidity and the phenolic content and antioxidant activity of the dried and wet pomace samples were compared. The results indicate that this drying process is both feasible and beneficial because significant increases in the extractability of phenolic compounds and antioxidant activity were achieved.
doi_str_mv	10.1007/s11130-018-0658-1
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subjects	Antioxidants Bioactive compounds Byproducts Chemistry Chemistry and Materials Science Chemistry/Food Science Drying Ecology Food Science Microbial degradation Microorganisms Nutrition Original Paper Phenolic compounds Phenols Plant Physiology Relative humidity Test chambers Wineries
title	Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace
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