Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace |
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Authors: | Susana?Chamorro Isabel?Go?i Agustín?Viveros Deysy?Hervert-Hernández Email author" target="_blank">Agustín?BrenesEmail author |
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Affiliation: | 1.Departamento de Metabolismo y Nutrición,Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Ciudad Universitaria,Madrid,Spain;2.Departamento de Nutrición, Facultad de Farmacia,Universidad Complutense de Madrid, Ciudad Universitaria,Madrid,Spain;3.Departamento de Producción Animal, Facultad de Veterinaria,Universidad Complutense de Madrid, Ciudad Universitaria,Madrid,Spain |
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Abstract: | This study was undertaken to investigate the effect of heat treatment on polyphenolic content and antioxidant activity in
grape pomace (GP) and grape seed extract (GSE). GP and GSE were heat treated in a furnace or autoclaved at 100 °C for 15,
30 and 60 min. Structural modifications of the polyphenols during thermal processes were determined by HPLC–MS, and the antioxidant
activity was determined by ABTS, DPPH and photochemiluminescence methods. In general, furnace thermal treatment of GSE and
GP did not affect the total extractable polyphenols content, tannin content, procyanidin components and the antioxidant activity.
Autoclave treatment caused an extensive hydrolysis of gallocatechin (70%), catechin (61%), epicatechin (65%), procyanidin
B1 (75%) and procyanidin B2 (73%) in GSE, and an increase in gallic acid (71%), gallocatechin (100%) and epicatechin gallate
(129%) in GP. Autoclave treatment did not affect the antioxidant activity of GSE or GP. It can be concluded that the effect
of autoclave was more severe than furnace heat treatment modifying the phenolic profile in a different manner depending on
the grape seed product used. These modifications were not related with changes in antioxidant activity. |
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