A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace

Journal of Food Science

Volumn 70, Issue 2, 2005, Pages

  Kammerer, Dietmar ^a   Claus, Achim ^a   Schieber, Andreas ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Enzymatic hydrolysis; Functional food; Grape pomace; Natural colorants; Phenolic compounds

Indexed keywords

VITIS SP.; VITIS VINIFERA; VITACEAE;

EID: 14844300106     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07077.x     Document Type: Article

References (53)

1. Alonso AM, Guillén DA, Barroso CG, Puertas B, García A. 2002. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. J Agric Food Chem 50:5832-6.
2. Amico V, Napoli EM, Renda A, Ruberto G, Spatafora C, Tringali C. 2004. Constituents of grape pomace from the Sicilian cultivar 'Nerello Mascalese'. Food Chem 88:599-607.
3. Arce L, Lista AG, Ríos A, Valcárcel M. 2001. Screening of polyphenols in grape marc by on-line supercritical fluid extraction-flow through sensor. Anal Lett 34:1461-76.
4. Ayed N, Yu HL, Lacroix M. 1999. Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation. Food Res Int 32:539-43.
5. Bentivegna SS, Whitney KM. 2002. Subchronic 3-month oral toxicity study of grape seed and grape skin extracts. Food Chem Toxicol 40:1731-43.
6. Blumenkrantz N, Asboe-Hansen G. 1973. New method for quantitative determination of uronic acids. Anal Biochem 54:484-9.
7. Bocevska M, Stevcevska V. 1997. Quality evaluation of anthocyanin extract obtained from wine grape pomace. Food Technol Biotechnol 35:139-43.
8. Bonilla F, Mayen M, Merida J, Medina M. 1999. Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants. Food Chem 66:209-15.
9. Bravo L, Saura-Calixto F. 1998. Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. Am J Enol Vitic 49:135-41.
10. Chandra A, Rana J, Li Y. 2001. Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS. J Agric Food Chem 49:3515-21.
11. Chidambara Murthy KN, Singh RP, Jayaprakasha GK. 2002. Antioxidant activities of grape (Vitis vinifera) pomace extracts. J Agric Food Chem 50:5909-14.
12. Di Mauro A, Arena E, Fallico B, Passerini A, Maccarone E. 2002. Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins. J Agric Food Chem 50:5968-74.
13. Directive 2000/13/EC. 2000. Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labeling, presentation, and advertising of food stuffs. European Parliament: Strassburg, France. Official Journal L J 09. May 6:0029-42.
14. Düsterhöft EM, Engels FM, Voragen AGJ. 1993. Parameters affecting the enzymic hydrolysis of oil-seed meals, lignocellulosic by-products of the food industry. Bioresour Technol 44:39-46.
15. Espín JC, Soler-Rivas C, Wichers HJ, GarcÌa-Viguera C. 2000. Anthocyanin-based natural colorants: a new source of antiradical activity for foodstuff. J Agric Food Chem 48:1588-92.
16. FAOSTAT - FAO Statistical Database. 2004. Food and Agriculture Organization of the United Nations. Statistics Division: Rome, Italy. Available from: http://www.fao.org. Accessed Dec 20, 2004.
17. Frank T, Netzel M, Strass G, Bitsch R, Bitsch J. 2003. Bioavailability of anthocyanidin-3-glucosides following consumption of red wine and red grape juice. Can J Physiol Pharmacol 81:423-35.
18. Gastaminza G, Quirce S, Torres M, Tabar A, Echechipía S, Munoz D, Fernández De Corres L. 1995. Pickled onion-induced asthma: a model of sulfite-sensitive asthma? Clin Exp Allergy 25:698-703.
19. Giusti MM, Wrolstad RE. 2003. Acylated anthocyanins from edible sources and their applications in food systems. Biochem Eng J 14:217-25.
20. González-Paramás AM, Esteban-Ruano S, Santos-Buelga C, De Pascual-Teresa S, Rivas-Gonzalo JC. 2004. Flavanol content and antioxidant activity in winery byproducts. J Agric Food Chem 52:234-8.
21. González-Rodríguez J, Pérez-Juan P, Luque de Castro MD. 2003. Superheated liquids for extraction of solid residues from winemaking processes. Anal Bioanal Chem 377:1190-5.
22. Gruber J, St Clair L. 1994. For asthma sufferers - the facts about sulphites in food. Food Aust 46:500.
23. Hang YD. 1988. Recovery of food ingredients from grape pomace. Proc Biochem 23:2-4.
24. Ju ZY, Howard LR. 2003. Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin. J Agric Food Chem 51:5207-13.
25. Kähkönen MP, Heinonen M. 2003. Antioxidant activity of anthocyanins and their aglycons. J Agric Food Chem 51:628-33.
26. Kammerer D, Claus A, Carle R, Schieber A. 2004. Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. J Agric Food Chem 52:4360-7.
27. Kong JM, Chia LS, Goh NK, Chia TF, Brouillard R. 2003. Analysis and biological activities of anthocyanins. Phytochemistry 64:923-33.
28. Larrauri JA, Rupérez P, Saura Calixto F. 1996. Antioxidant activity of wine pomace. Am J Enol Vitic 47:369-72.
29. Larrauri JA, Rupérez P, Saura-Calixto F. 1997. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J Agric Food Chem 45:1390-3.
30. Larrauri JA, Sánchez-Moreno C, Saura-Calixto F. 1998. Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels. J Agric Food Chem 46:2694-7.
31. Lu Y, Foo LY. 1999. The polyphenol constituents of grape pomace. Food Chem 65:1-8.
32. Lu Y, Foo LY. 2001. Review of polyphenols from some agricultural by-products. In: Pandalai SG, editor. Recent research developments in phytochemistry. Kerala, India: Research Signpost. p 139-51.
33. Martin-Carron N, Garcia-Alonso A, Goni J, Saura-Calixto F. 1997. Nutritional and physiological properties of grape pomace as a potential food ingredient. Am J Enol Vitic 48:328-32.
34. Mehrländer K, Will F, Dietrich H, Sembries S, Dongowski G. 2004. Herstellung und Charakterisierung von Traubensäften aus zweistufiger en zymatischer Behandlung und daraus gewonnenen Polyphenolextrakten. Dtsch Lebensm Rundsch 100:77-83.
35. Metivier RP, Francis FJ, Clydesdale FM. 1980. Solvent extraction of anthocyanins from wine pomace. J Food Sci 45:1099-100.
36. Meyer AS, Jepsen SM, Sørensen NS. 1998. Enzymatic release of antioxidants for human low-density lipoprotein from grape pomace. J Agric Food Chem 46:2439-46.
37. Munoz O, Sepúlveda M, Schwartz M. 2004. Effects of enzymatic treatment on anthocyanic pigments from grapes skin from Chilean wine. Food Chem 87:487-90.
38. Murkovic M, Adam U, Pfannhauser W. 2000. Analysis of anthocyane glycosides in human serum. Fresenius J Anal Chem 366:379-81.
39. Negro C, Tommasi L, Miceli A. 2003. Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour Technol 87:41-4.
40. Netzel M, Strass G, Kaul G, Bitsch I, Dietrich H, Bitsch R. 2002. In vivo antioxidative capacity of a composite berry juice. Food Res Int 35:213-6.
41. Satué-Gracia MT, Heinonen M, Frankel EN. 1997. Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems. J Agric Food Chem 45:3362-7.
42. Schieber A, Stintzing FC, Carle R. 2001. By-products of plant food processing as a source of functional compounds - recent developments. Trends Food Sci Technol 12:401-13.
43. Schieber A, Kammerer D, Stintzing FC, Carle R. 2002. Effects of enzyme treatment on the stability of phenolic compounds in grape pomace. Sociedade Portuguesa de Química; Lisbon, Portugal. In: Empis JA, editor. Proceedings of the Intl. Congress on Pigments in Food - Functionalities of Pigments in Food; Lisbon, Portugal; 11-4 June 2002. p 87-90.
44. Scordino M, Di Mauro A, Passerini A, Maccarone E. 2004. Adsorption of flavonoids on resins: cyanidin 3-glucoside. J Agric Food Chem 52:1965-72.
45. Shrikhande AJ, inventor; United Vintners, Inc., assignee. 1983 May 16. Extraction and intensification of anthocyanins from grape pomace and other material. European Patent Application 0,096,481.
46. Shrikhande AJ, Race EJ, Wightman JD, Sambueso RD, inventors; Canandaigua Wine Co., Inc. Assignee. 2003 Apr 8. Process for extraction, purification and enrichment of polyphenolic substances from whole grapes, grape seeds and grape pomace. U.S. patent 6.544,581.
47. Stintzing FC, Carle R. 2004. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci Technol 15:19-38.
48. Stoll T, Schweiggert U, Schieber A, Carle R. 2003. Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction. Inn Food Sci Emerg Technol 4:415-23.
49. Stredansky M, Conti E. 1999. Xanthan production by solid state fermentation. Process Biochem 34:581-7.
50. Torres JL, Bobet R. 2001. New flavanol derivatives form grape (Vitis vinifera) byproducts. Antioxidant aminoethylthio-flavan-3-ol conjugates from a polymeric waste fraction used as a source of flavanols. J Agric Food Chem 49:4627-34.
51. Torres JL, Varela B, García MT, Carilla J, Matito C, Centelles JJ, Cascante M, Sort X, Bobet R. 2002. Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J Agric Food Chem 50:7548-55.
52. Valiente C, Arrigoni E, Esteban RM, Amado R. 1995. Grape pomace as a potential food fiber. J Food Sci 60:818-20.
53. Wrolstad RE, Wightman JD, Durst RW. 1994. Glycosidase activity of enzyme preparations used in fruit juice processing. Food Technol 48:90-8.