| Title |
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour |
| ID_Doc |
17538 |
| Authors |
Gerardi, C; Durante, M; Tufariello, M; Grieco, F; Giovinazzo, G |
| Title |
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour |
| Year |
2022 |
| Published |
Applied Sciences-Basel, 12, 8 |
| DOI |
10.3390/app12083956 |
| Abstract |
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stability of both bioactive molecules and volatile compounds, in addition to color. To this end, we analyzed whole pomace flour from red grape during a six-month storage period in the dark, either at 4 degrees C or 25 degrees C. Methods: The specific parameters monitored of grape pomace flour included: antioxidant activity (TEAC assay), total phenol content (Folin-Ciocalteu assay), phenol composition (high performance liquid chromatography), fatty acid composition (gas chromatography-mass spectrometry), volatile compound profiles (headspace-solid phase micro-extraction) and color. Results: Prolonged storage did not significantly affect total phenol content, antioxidant activity and characterized bioactive molecules (polyphenols, fatty acids). The only detected effect of storage was a slight whitening of the pomace flour and a small increase of volatile long chain esters and ketons after 6 months at 25 degrees C. Conclusions: The activity of several health-relevant bioactive compounds remained stable following storage of pomace flour for 6 months at 4 degrees C, supporting its possible use as a functional food ingredient. |
| Author Keywords |
grape pomace flour; polyphenols; fatty acids; shelf life; functional food |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000787458500001 |
| WoS Category |
Chemistry, Multidisciplinary; Engineering, Multidisciplinary; Materials Science, Multidisciplinary; Physics, Applied |
| Research Area |
Chemistry; Engineering; Materials Science; Physics |
| PDF |
https://www.mdpi.com/2076-3417/12/8/3956/pdf?version=1649917653
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