Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds

被引：36
|
作者：
Mena, Pedro [1 ]
Ascacio-Valdes, Juan A. [2 ]
Girones-Vilaplana, Amadeo [1 ]
Del Rio, Daniele [3 ]
Moreno, Diego A. [1 ]
Garcia-Viguera, Cristina [1 ]
机构：
[1] CSIC, CEBAS, Dept Food Sci & Technol, E-30100 Murcia, Spain
[2] Univ Autonoma Coahuila, Dept Food Sci & Technol, Saltillo 25280, Coahuila, Mexico
[3] Univ Parma, Dept Food Sci, Lab Phytochem Physiol 2, I-43125 Parma, Italy
来源：
FOOD CHEMISTRY | 2014年 / 145卷
关键词：
Punica granatum L; Ellagitannin; Anthocyanin; Mineral; Yeast; YEAST LEES; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; BY-PRODUCTS; RED WINES; POLYPHENOLS; SIMULATION; POMACE; JUICE;
D O I：
10.1016/j.foodchem.2013.08.039
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Wine lees are the residue formed at the bottom of recipients containing wine after fermentation and are mainly composed of yeast. They can be applied for the recovery of value-added phytochemicals owing to the ability of yeast to form molecular interactions with (poly)phenolic compounds. This study aimed to evaluate the potential use of lees obtained as by-products after winemaking of pomegranate (Punica granatum L.) juice. Pomegranate wine lees showed high both phenolic content (about 30 mg GAE/g dry matter) and antioxidant capacity by DPPH. and ABTS(+) assays. The phytochemical screening of this by-product by UHPLC-ESI-MSn allowed the identification of up to 39 chemicals, being hydrolysable tannins and anthocyanins the predominant structures. Ellagic acid and gallic acid were present in high amounts. In addition, mineral composition was also assessed. Overall, pomegranate wine lees resulted in a promising source for the recovery of bioactive polyphenols with potential applications in different industrial fields. (C) 2013 Published by Elsevier Ltd.
引用
收藏
页码：327 / 334
页数：8
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