期刊
FOOD CHEMISTRY
卷 114, 期 2, 页码 570-576出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.09.103
关键词
Grape pomace; Wine by-products; Fatty acid; Polyphenols; Antioxidant activities
The fatty acid composition, phenolic constituents and contents, and antioxidant activities of two varieties ('Cabernet Sauvignon' and 'Royal Rouge') of grape pomace powder from the winemaking industry were examined. Large proportions of polysaturated fatty acids (PUFA), ranging from 60.9% to 64.4%, high ratios of PUFA/SFA, ranging from 2.80 to 3.11, and high ratios of n-6/n-3, ranging from 20.8 to 36.9, were found in both varieties. Five classes of lipids were separated with thin-layer chromatography and identified as polar lipids (PL), sterols (ST), free fatty acids (FFA), triglycerides (TG) and cholesteryl esters (CE). TG showed the highest PUFA contents (64.4% and 66.2%) and n-6/n-3 ratios (70.7 and 55.1), while CE showed the lowest values of PUFA (33.2% and 26.5%). High contents of phenolics and anthocyanins, which contribute to considerably strong antioxidant activity, were found in both varieties. Grape pomace contains considerably high amounts of phenolics, a large proportion of which are anthocyanin pigments (52% of Cabernet Sauvignon' and 63% of Royal Rouge'). The HPLC analysis of phenolic compounds showed that catechin, epicatechin, epicatechin gallate, and gallic acid were major constituents. Antioxidant properties of grape pomace extract significantly varied with variety and appeared to be dependent upon the contents of phenolics. In addition, from the point of nutrition, Royal Rouge' had better benefits because of its lower n-6/n-3 ratio, higher contents of phenolic antioxidants and anthocyanin, and higher antioxidant activity than 'Cabernet Sauvignon'. Crown Copyright (c) 2008 Published by Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据