Functional Tannins in Grape Pomace Flours of Feteasca Neagra and Italian Riesling
| Autor: | Nastasia Pop, Maria Laura Muncaciu, Ştefania Silvia Balea, Fernando Zamora Marin, Anca Babes, Claudiu Ioan Bunea, Anamaria Călugăr |
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| Rok vydání: | 2018 |
| Předmět: |
Process equipment
Chemistry Petrochemistry Materials Science (miscellaneous) Process Chemistry and Technology Materials Chemistry General Engineering Pomace General Chemistry General Medicine Food science General Pharmacology Toxicology and Pharmaceutics General Biochemistry Genetics and Molecular Biology |
| Zdroj: | Revista de Chimie. 69:2372-2376 |
| ISSN: | 2668-8212 0034-7752 |
| DOI: | 10.37358/rc.18.9.6536 |
| Popis: | The aim of this study was to analyze the content of functional tannins in grape pomace skin, seed, and mixed flour, from Feteasca Neagra and Italian Riesling varieties. Results showed that all compounds were present in the highest concentration in grape pomace seed flours and the lowest in skin flours. The concentration of total tannins and total flavan-3-ol monomers in all flour samples ranged from 37.34 to 72.28 mg epicatechin/g dry weight and 0.57 to 3.13 mg/g dry weight, respectively. Among monomers, (+)-catechin was found in the highest concentration, except in Italian Riesling seed flours, where (-)-epicatechin was predominant. The mDP of proanthocyanidins in seed flour (7.15 to 8.07) is lower than that of skin flours (10.83 to 18.43) while the opposite was observed for %G. As a result, all Feteasca Neagra and Italian Riesling grape pomace flours, especially seed flour, could be used as sources of functional tannins in alimentary or pharmaceutical industry. |
| Databáze: | OpenAIRE |
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