Grape pomace extraction

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

Nutraceuticals Alfalfa juice, animal vaccine, barley juices, blue-green algae, choline, cosmeceutical material, cranberry extract, grape pomace extract and fermented, hops extract, hydrolysate, niacinamide, saw palmetto, spirulina, etc. ... 

Pork burger Red grape pomace extract Increase color stability acceptability decrease hpid oxidation Garrido et al., 2011... 

Garrido, M.D., Auqui, M., Marti, N. and Linares, M.B. (2011). Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT-FoodScience and Technology, 44,2238-2243. 

Sagdi9, 0., Oztiirk, L, Yilmaz, M.T. and Yetim, H. (2011). Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty. Journal of Food Science, 76, 515-521. 

Gai et al. (2014) evaluated the effects of the addition of ethanol red grape pomace extracts on the shelf life of minced rainbow trout Oncorhynchus mykiss) muscles. Extracts were added to trout patties to give a final concentration of 0%, 1%, and 3% and after 1 and 6 days of refrigerated storage, the treated muscle samples were analyzed for their physical (pH, color) and chemical (TEARS, fatty acid and biogenic amine content) properties. Red grape pomace extracts were effective in delaying lipid oxidation and cadaverine formation in... 

Gai, F., Ortoffi, M., Giancotti, V., Medana, C. Peiretti, P. G. (2014). Effects of red grape pomace extract on the shelf life of refiigerated rainbow trout (Oncorhynchus mykiss) minced muscle. Journal of Aquatic Food Product Technology, (in press). DOl 10.1080/10498850.2013.789094... 

FIGURE 4.3 Main pyranoanthocyans detected in grape pomace extracts. 

Finally, a flavonol-related compound called eucryphin (3,5,7-trihydroxy-chromone-3-a-L-rhamnopyranoside) has also been detected in grape pomace extracts [98]. 

Kammerer, D. et al.. Recovery of anthocyanins from grape pomace extracts Vitis vinifera L. cv. Cabernet Mitos) using a polymeric adsorber resin, Eur. Food Res. Technol, 220, 431, 2005. 

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. 

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). 

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. 

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

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

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. 

Procyanidin Extract Grape pomace Dose (g/kg) 1 Biological Sample Rat adipose tissue Time after Consumption 4h Sample Pretreatment Off-line LLE-pSPE... 

Pinelo, M., Ruiz-Rodriguez, A., Sineiro, J., Senorans, F.J., Reglero, G., and Nunez, M.J. 2007. Supercritical fluid and solid-liquid extraction of phenolic antioxidants from grape pomace A comparative study. Eur. Food Res. Tech. 226 199-205. 

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