2026-05-06T15:35:05Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/43002022-04-29T12:02:46Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2516col_10259_4293col_10259.4_2517
The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
Pino García, Raquel del
González San José, Mª Luisa
Rivero Pérez, Maria Dolores
García Lomillo, Javier
Muñiz Rodríguez, Pilar
Phenolic profile
QUENCHER
Thermal processing
Total antioxidant capacity
Total polyphenol content
Winery by-products
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
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
Autonomous
Government of Castilla y León through the research project BU282U13
2017-01-17T11:04:41Z
2018-04-15T02:45:05Z
2017-04
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://hdl.handle.net/10259/4300
eng
Food Chemistry. 2017, V. 221, p. 1723–1732
http://dx.doi.org/10.1016/j.foodchem.2016.10.113
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
application/pdf
Elsevier