Chemical composition and mineral content of Black Borgoña (Vitis labrusca L.) grapes, pomace and seeds, and effects of conventional and non-conventional extraction methods on their antioxidant properties

Barriga-Sánchez M.; Hiparraguirre H.C.; Rosales-Hartshorn M. · Food Science and Technology (Brazil) (2022) · DOI: 10.1590/fst.120021

Resumen

Grape pomace and seeds, good source of functional compounds such as polyphenols, are waste by-products generated during wine making. Extraction is a very important step for later use of polyphenols. Herein we investigated the effects of conventional (CSE) and non-conventional extraction methods (subcritical water extraction (SWE) and pressurized ethanol extraction (PEE) on extraction yield, total phenolic content (TPC) and antioxidant capacity (AC) of Black Borgoña (Vitis labrusca L.) grape, pomace and seeds. Chemical composition showed the greatest amount of protein and lipids in pomace and seeds. Calcium was present in a high concentration in seeds (137.24 mg/100 g DM). PEE samples retained the highest TPC among all the extraction methods for grape, pomace and seeds with 21.42 ± 0.43, 54.36 ± 3.37 and 56.5 ± 3.81 mg GAE/g DM, respectively. The highest AC was determined by FRAP in seeds, 431.16 ± 37.71 µmol TE/g DM, followed by 329.04 ± 13.3 µmol TE/g DM in pomace when PEE was used. Significant correlations between antioxidant capacity and total phenolics were observed for all samples. This study demonstrated that non-conventional green method PEE is an efficient method to achieve the highest TPC and AC of Black Borgoña grape, pomace and seeds.

Instituciones: Universidad Autónoma de Ica