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

Food Chemistry

Volumn 145, Issue , 2014, Pages 327-334

  Mena, Pedro ^a   Ascacio Valdés, Juan A ^b   Gironés Vilaplana, Amadeo ^a   Del Rio, Daniele ^c   Moreno, Diego A ^a   García Viguera, Cristina ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE COAHUILA   (Mexico)

^c UNIVERSITY OF PARMA   (Italy)

Author keywords

Anthocyanin; Ellagitannin; Mineral; Punica granatum L.; Yeast

Indexed keywords

ANTIOXIDANT CAPACITY; ELLAGITANNIN; INDUSTRIAL FIELDS; MINERAL COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; POMEGRANATE (PUNICA GRANATUM L.); PUNICA GRANATUM L;

ANTHOCYANINS; BYPRODUCTS; MINERALS; RECOVERY; YEAST;

PLANTS (BOTANY);

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; ELLAGIC ACID; GALLIC ACID; MINERAL; PHENOL DERIVATIVE; POLYPHENOL; TANNIN DERIVATIVE;

ARTICLE; ASSAY; ELECTROSPRAY MASS SPECTROMETRY; NONHUMAN; PHYTOCHEMISTRY; POMEGRANATE; SCREENING; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WINE; YEAST; ANALYSIS; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LYTHRACEAE;

LYTHRACEAE; PUNICA GRANATUM;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELLAGIC ACID; MINERALS; POLYPHENOLS; PUNICACEAE; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; WINE;

EID: 84883633075     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.039     Document Type: Article

References (30)

1. L. Barreto, D. Canadell, D. Valverde-Saubí, A. Casamayor, and J. Ariño The short-term response of yeast to potassium starvation Environmental Microbiology 14 11 2012 3026 3042
2. A. Bekatorou, C. Psarianos, and A.A. Koutinas Production of food grade yeasts Food Technology and Biotechnology 44 3 2006 407 415 (Pubitemid 44411863)
3. F. Bonzanini, R. Bruni, G. Palla, N. Serlataite, and A. Caligiani Identification and distribution of lignans in Punica granatum L. fruit endocarp, pulp, seeds, wood knots and commercial juices by GC-MS Food Chemistry 117 4 2009 745 749
4. M.A. Bustamante, R. Moral, C. Paredes, A. Pérez-Espinosa, J. Moreno-Caselles, and M.D. Pérez-Murcia Agrochemical characterisation of the solid by-products and residues from the winery and distillery industry Waste Management 28 2 2008 372 380 (Pubitemid 350181453)
5. E. Cantos, J.C. Espín, C. López-Bote, L.D. De la Hoz, J.A. Ordoñez, and F.A. Tomás-Barberán Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs Journal of Agricultural and Food Chemistry 51 21 2003 6248 6255
6. D. Del Rio, A. Rodriguez-Mateos, J.P.E. Spencer, M. Tognolini, G. Borges, and A. Crozier Dietary (poly)phenolics in human health: Structures, bioavailability, and evidence of protective effects against chronic diseases Antioxidants and Redox Signaling 18 14 2013 1818 1892
7. A. Delcroix, Z. Gunata, J.C. Sapis, J.M. Salmon, and C. Bayonove Glycosidase activities of three enological yeast strains during winemaking: Effect on the terpenol content of Muscat wine American Journal of Enology and Viticulture 45 3 1994 291 296
8. R. Domínguez-Perles, M.C. Martínez-Ballesta, M. Carvajal, C. García-Viguera, and D.A. Moreno Broccoli-derived by-products - A promising source of bioactive ingredients Journal of Food Science 75 4 2010 C383 C392
9. A. Fadavi, M. Barzegar, M.H. Azizi, and M. Bayat Note. physicochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran Food Science and Technology International 11 2 2005 113 119 (Pubitemid 40844714)
10. n Food Chemistry 127 2 2011 807 821
11. M.I. Gil, F.A. Tomás-Barberán, B. Hess-Pierce, D.M. Holcroft, and A.A. Kader Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing Journal of Agricultural and Food Chemistry 48 10 2000 4581 4589
12. I. Ginjom, B. D'Arcy, N. Caffin, and M. Gidley Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process Food Chemistry 125 3 2011 823 834
13. C. Lee, D. Han, B. Kim, N. Baek, and B.K. Baik Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars International Journal of Food Science and Technology 48 5 2012 984 991
14. A.J. Martínez-Rodríguez, and M.C. Polo Characterization of the nitrogen compounds released during yeast autolysis in a model wine system Journal of Agricultural and Food Chemistry 48 4 2000 1081 1085 (Pubitemid 30243666)
15. J.P. Mazauric, and J.M. Salmon Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines Journal of Agricultural and Food Chemistry 53 14 2005 5647 5653
16. J.P. Mazauric, and J.M. Salmon Interactions between yeast lees and wine polyphenols during simulation of wine aging: II. Analysis of desorbed polyphenol compounds from yeast lees Journal of Agricultural and Food Chemistry 54 11 2006 3876 3881
17. n Molecules 17 12 2012 14821 14840
18. P. Mena, C. García-Viguera, J. Navarro-Rico, D.A. Moreno, J. Bartual, and D. Saura Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain Journal of the Science of Food and Agriculture 91 10 2011 1893 1906
19. P. Mena, Á. Gil-Izquierdo, D.A. Moreno, N. Martí, and C. García-Viguera Assessment of the melatonin production in pomegranate wines LWT - Food Science and Technology 47 1 2012 13 18
20. P. Mena, A. Gironés-Vilaplana, N. Martí, and C. García-Viguera Pomegranate varietal wines: Phytochemical composition and quality parameters Food Chemistry 133 1 2012 108 115
21. P. Mena, A. Gironés-Vilaplana, D.A. Moreno, and C. García-Viguera Pomegranate fruit for health promotion: Myths and realities Functional Plant Science and Biotechnology 5 2 2011 33 42
22. P. Mena, N. Martí, D. Saura, M. Valero, and C. García-Viguera Combinatory effect of thermal treatment and blending on the quality of pomegranate juices Food and Bioprocess Technology 2012 10.1007/s11947-012-0961-z
23. Z. Pedrero, and Y. Madrid Novel approaches for selenium speciation in foodstuffs and biological specimens: A review Analytica Chimica Acta 634 2 2009 135 152
24. J.A. Pérez-Serradilla, and M.D. Luque de Castro Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract Food Chemistry 124 4 2011 1652 1659
25. P.J. Strong, and J.E. Burgess Fungal and enzymatic remediation of a wine lees and five wine-related distillery wastewaters Bioresource Technology 99 14 2008 6134 6142
26. J. Sun, F. Liang, Y. Bin, P. Li, and C. Duan Screening non-coloured phenolics in red wines using liquid chromatography/ultraviolet and mass spectrometry/mass spectrometry libraries Molecules 12 3 2007 679 693
27. Y. Vasserot, S. Caillet, and A. Maujean Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters American Journal of Enology and Viticulture 48 4 1997 433 437 (Pubitemid 28139643)
28. D.A. Vattem, and K. Shetty Ellagic acid production and phenolic antioxidant activity in cranberry pomace (Vaccinium macrocarpon) mediated by Lentinus edodes using a solid-state system Process Biochemistry 39 3 2003 367 379 (Pubitemid 37488844)
29. W. Yang, X. Gao, and B. Wang Boronic acid compounds as potential pharmaceutical agents Medicinal Research Reviews 23 3 2003 346 368 (Pubitemid 36457539)
30. J. Yu, and M. Ahmedna Functional components of grape pomace: Their composition, biological properties and potential applications International Journal of Food Science and Technology 48 2 2013 221 237