Comparative Polyphenolic Content of Grape Pomace Flours from 'Feteasca neagra' and 'Italian Riesling' Cultivars

作者：Muncaciu Maria L; Zamora Marin Fernando; Pop Nastasia; Babes Anca C^*

来源：Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2017, 45(2): 532-539.

DOI：10.15835/nbha45210872

• skin
• seeds
• total polyphenols
• total anthocyanins
• stilbenes

Grape pomace is a waste from wine industry which pollutes the environment. This by-product is considered a potential source of polyphenols, which were proven to be powerful antioxidants or natural coloring agents. The aim of this study was to quantify total polyphenols, total anthocyanins content and some stilbenes in grape pomace seed, skin and mixed flours from 'Feteasca neagra' (cultivar for red wines) and 'Italian Riesling' (cultivar for white wines), grown in Mini.-Maderat vineyard, Romania. Flours were obtained by natural drying and ulterior grinding. One-way ANOVA and Tukey's post-hoc test were used. anthocyanins content was high in all the flours from 'Feteasca neagra', with the highest concentration in skin flour (35.98 mg malvidin-3-O-glucoside/g dry weight). Stilbenes were also determined through HPLC methods. Cis-resveratrol was present in all forms of flour (0.90 to 10.14 mu g/g dry weight), compared to its trans-isomer, which was not determined in 'Italian Riesling' seed and mixed flour. Trans-piceid was the most abundant stilbene and varied between 12.35 mu g/g dry weight ('Italian Riesling' mixed flour) and 29.01 mu g/g dry weight ('Feteasca neagra' seed flour). The concentration of cis-piceid was similar among all forms of flour from 'Italian Riesling', while in 'Feteasca neagra' seed flour (9.40 mu g/g dry weight) it was present at a higher rate. Thus, results proved that 'Feteasca neagra' flours are a better source of stilbenes than 'Italian Riesling' flours and seed flours from both varieties are richer in polyphenols than skin flours. Also, the concentration of anthocyanins in 'Feteasca neagra' skin flour was high.

• 出版日期2017