Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts.

Giorgia Spigno, Danila Amendola, Luana Maggi, Angela Silva, Dante Marco De Faveri

Risultato della ricerca: Contributo in libroChapter

Abstract

Wine industry constitutes one of the most important activities that contribute substantially to economy in many countries. For this sector, it is necessary to implement the conventional technologies, but also to develop new approaches for the exploitation of wine by-products and to know the chemical composition is essential to perform it. General characterization, including moisture, colour, fibre, lipids, sugars, protein, ashes and minerals of Barbera, Nebbiolo and Pinot Noir grape skins was carried out. The average contents (w/w) were 3.3% for moisture, 6.0% for lipids, 8.2% for free sugars, 9.8% for protein and 34.7% for fibre. The ash content was 8.7% with K the major detected metal cation followed by Ca, Mg and Na. Hydroalcoholic extracts were obtained from each skin variety and analysed for the total phenols content, anthocyanins and antioxidant activity. Pinot Noir extract had the highest total phenolic content, and Barbera extract the highest anthocyanins content.
Lingua originaleEnglish
Titolo della pubblicazione ospiteXXVIth International Conference on Polyphenols – Polyphenols Communications 2012 Florence, Italy, 23rd – 26th July 2012 Volume II
EditorN. Mulinacci, P. Pinelli, A. Romani V. Lattanzio
Pagine411-412
Numero di pagine2
Stato di pubblicazionePubblicato - 2012

Keywords

  • extraction
  • polyphenols

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