Waste grape skins: Evaluation of safety aspects for the production of functional powders and extracts for the food sector

Roberta Dordoni, Giorgia Spigno, Alessandro Moncalvo, Laura Marinoni, Vera Lavelli

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

20 Citazioni (Scopus)

Abstract

Skin powders and aqueous alcohol extracts were obtained from waste marcs from different grape varieties (Barbera, Nebbiolo, Pinot Noir, Chardonnay, Moscato and Müller-Thurgau). Both skins and extracts were analysed for the content of chemical contaminants: ochratoxin A (OTA), biogenic amines (BIAs), pesticides and metals. OTA was detected in low concentrations in Barbera, Moscato and Nebbiolo skins, but only in Barbera and Moscato extracts. Cadaverine, putrescine, ethanolamine and ethylamine were found in extracts at very low levels, while potential allergenic amines, tyramine and histamine, were never detected. Different pesticides were present in both skins and extracts. Pb and Cd were found in trace only in the powders, and K, Ca and Mg were the most abundant elements in both skin powders and extracts. Concentrations of the different contaminants were related to fibre content or total phenolics content of powders and extracts, respectively, in order to evaluate their use in the food sector.
Lingua originaleEnglish
pagine (da-a)1116-1126
Numero di pagine11
RivistaFOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT
Volume33
DOI
Stato di pubblicazionePubblicato - 2016

Keywords

  • Antioxidants
  • Chemistry (all)
  • Fibre
  • Food Science
  • Health, Toxicology and Mutagenesis
  • Ochratoxin A
  • Pesticides
  • Public Health, Environmental and Occupational Health
  • Toxicology
  • Waste grape skins

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