2026-06-24T04:32:45Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/43002022-04-29T12:02:46Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2516col_10259_4293col_10259.4_2517

Pino García, Raquel del González San José, Mª Luisa Rivero Pérez, Maria Dolores García Lomillo, Javier Muñiz Rodríguez, Pilar 2017-01-17T11:04:41Z 2018-04-15T02:45:05Z 2017-04 http://hdl.handle.net/10259/4300 The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan- 3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: 29.4%; W-S: 28.0%; Sd-S: 5.78%), although heating affected positively the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPSderived extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion, there is little evidence against submitting RWPSs to thermal processing, as heating affects differently each type of phenolic compound and does not induce very severe TAC decreases in these seasonings eng http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 International Phenolic profile QUENCHER Thermal processing Total antioxidant capacity Total polyphenol content Winery by-products The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings info:eu-repo/semantics/article