Grape pomace

Rapp, m., Rappe, /. rape, grape pomace. Rappel, m. rage, madness staggers. 

Wein-kamm, m. grape pomace, rape, -kemol,... 

Ruberto, G. et al.. Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars. Food Chem., 100, 203, 2007. 

To obtain anthocyanins closer to their natural state, a number of researchers have used neutral solvents for initial extraction such as 60% methanol, n-butanol, cold acetone, mixtures of acetone, methanol, and water, or simply water. Methanol is the most common solvent used for anthocyanin extraction. Metivier et al. (1980) compared the efficiency of extraction with three different solvents (methanol, ethanol, and water) and different acids, and found that methanol extraction was 20% more effective than ethanol and 73% more effective than water when used for anthocyanin recovery from grape pomace. 

Supercritical fluid extraction (SEE) is another modern separation technology usually employed to extract lipophilic compounds such as cranberry seed oil, lycopene, coumarins, and other seed oils. Anthocyanins generally and glycosylated anthocyanins in particular were considered unsuitable for SEE due to their hydrophilic properties, since SEE is applicable for non-polar analytes. However, a small amount of methanol was applied as co-solvent to increase CO2 polarity in anthocyanin extraction from grape pomace. New applications of SEE for anthocyanin purification have been reported for cosmetic applications from red fruits. ... 

Mantell, C., Martinez de la Ossa, E., and Rodriguez, M., Supercritical fluid extraction of anthocyanins from grape pomace, in Solvent Extraction for the 21st Century, Cox, M., Hidalgo, M., and Valiente, M., Eds., Barcelona, Spain, 1999. 

Bobek P. 1999. Dietary tomato and grape pomace in rats effect on lipids in serum and liver, and on antioxidant status. Br J Biomed Sci 56(2) 109—113. 

Larrauri JA, Ruperez P and Saura-Calixto F. 1997. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J Agric Food Chem 45(4) 1390-1393. 

Two classes of dimeric anthocyanins isolated from plants (section 10.2.6) have been identified in plants for the first time. One class includes pigments where an anthocyanin and a flavone or flavonol are linked to each end of a dicarboxylic acyl unit. The other class includes four different catechins linked covalently to pelargonidin 3-glucoside. During the last decade, seven new desoxyanthocyanidins and a novel type of anthocyanidin called P)Tanoanthocyanidins have been reported (Section 10.2.2). Toward the end of the 20th century, several color-stable 4-substituted anthocyanins, pyranoanthocyanins, were discovered in small amounts in red wine and grape pomace.Recently, similar compounds have been isolated from extracts of petals of Rosa hybrida cv. M me Violet, scales of red onion, and strawberries. About 94% of the new anthocyanins in the period of this review are based on only six anthocyanidins (Table 10.2). 

Castel, C., Morand, A., Pujol, G., Peyron, D., and Naudin, R. (2001). Influence on phenolic composition and sensory characteristics of microoxygenation on grape pomaces and during aging of red wines in Burgundy. Ind. Bevande 30, 771-T76. 

Recovery of valuable bioactive compounds by nanofiltration, from natural products or streams resulting from the processing of natural products, is also gaining an increasing interest. Recent examples include the production of natural extracts from olive oil subproducts, which are rich in the most potent natural antioxidant compound identified so far (hydroxytyrosol) as well as the production of natural extracts from grape pomace residues, which are rich in a number of high-value compounds. 

Hydroxytyrosol has been also referred to as a potent agent with anticarcinogenic activity. Grape pomace is rich in a large number of polyphenolic compounds with high antioxidant activity, with resveratrol being probably the most known and referred to in the scientific literature. 

Phenolic compounds, anthocyanins and tannins, are considered among the most important substances extracted from the grape pomace. 

Grape pomace Anthocyanins 50-70% ethanol 1 cycle, 70% flush volume, 90 s nitrogen purge, 0 static time, 0 preheat time, 80 - 120 °C, 6.8 MPa Monrad et al., 2010a... 

Monrad, J.K. Howard, L.R. King, J.W. Srinivas, K. Mauromoustakos, A. 2010b. Suberitical solvent extraetion of proeyanidins from dried red grape pomace. J. Agric. Food Chem. 58 4014-4021. 

Meyer, A.S., Jepsen, S.M., and Sprensen, N.S. 1998. Enzymic release of antioxidants for human low-density lipoprotein from grape pomace. J. Agric. Food Chem. 46(7) 2439-2446. 

FIGURE 11.17 Extraction of anthocyanins from grape pomace at room temperature with ethanol containing 1% HC1. (From Metivier et al., 1980)... 

Foo, L. Y., Lu, Y., and Wong, H. (1998). Biphenyl-linked biflavonoids from grape pomace. Phytochemistry 47,1137-1140. 

Lobb, A., Mazzocchi, M., and Traill, B. (2007). Modelling risk perception and trust in food safety information within the theory of planned behaviour. Food Qual. Prefer. 18,384r-395. Lu, Y. and Foo, L. Y. (1999). The polyphenol constituents of grape pomace. Food Chem. 65, 1-8. 

Mantell, C., Rodriguez, M., and de la Ossa, E. M. (2003). A screening analysis of the high-pressure extraction of anthocyanins from red grape pomace with carbon dioxide and cosolvent. Eng. Life Sci. 3, 38M2. 

Ruberto, G., Renda, A., Amico, V., and Tringali, C. (2008). Volatile components of grape pomaces from different cultivars of Sicilian Vitis vinifera L. Bioresour. Technol. 99,260-268. 

M.L. Silva, A.C. Macedo, and F.X. Malcata, Review Steam Distilled Spirits from Fermented Grape Pomace, Food Sci. Technol. Internat. 6(4), 285-300, Aug. (2000). 

Grape pomace Complexation with Co enhanced carrot and onion germination 108... 

---