Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses

Published Date

15 December 2015, Vol.1007:72–80, doi:10.1016/j.jchromb.2015.11.005

Title 

Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses

• Author 

• L.F. Ribeiro ^a,b,,,
• R.H. Ribani ^a
• T.M.G. Francisco ^d
• A.A. Soares ^e
• R. Pontarolo ^d
• C.W.I. Haminiuk ^c

• aPrograma de Pós-Graduação em Engenharia de Alimentos, Universidade Federal do Paraná, Curitiba, Paraná 81531-980, Brazil
• bUniversidade Federal do Paraná Campus Avançado em Jandaia do Sul, Jandaia do Sul, Paraná 86900-000, Brazil
• cPrograma de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), Campo Mourão, Paraná 87301-899, Brazil
• dDepartamento de Farmácia, Universidade Federal do Paraná, Curitiba, Paraná 80210-170, Brazil
• eDepartamento de Bioquímica, Universidade Estadual de Maringá, Maringá, Paraná 87020-900, Brazil

Received 1 September 2015. Revised 27 October 2015. Accepted 3 November 2015. Available online 11 November 2015.

Highlights

• •
  The Mix sample had the highest concentrations for phenolics and flavonoids content.
• •
  The polyunsaturated fatty acids were predominant in all samples.
• •
  For all samples it was possible to identify 13 different anthocyanins by HPLC–MS/MS.
• •
  Infrared spectroscopic signals were used to identify aromatic compounds groups.

Abstract

The aim of this study was to characterize grape pomace (GP) from winemaking byproducts of different grape samples (Cabernet Sauvignon—CS; Merlot—ME; Mix composed of 65% Bordeaux, 25% Isabel and 10% BRS Violet—MI and Terci—TE) with a view to exploiting its potential as a source of bioactive compounds and an alternative to the reuse of waste. Bioactive compounds such as individual phenolic compounds and polyunsaturated fatty acids (PUFA) were identified and quantified by spectrophotometric, chromatographic and spectral analyses. The sample of MI had the highest concentrations for total phenolic compounds and total flavonoids, while TE had the highest content for total monomeric anthocyanins. For all samples it was possible to identify 13 different anthocyanins by high performance liquid chromatography (HPLC) and mass spectrometry (MS). Moreover, the GP samples showed phenolic acids; flavan-3-ols such as catechin; flavonols such as quercetin, rutin and kaempferol; and stilbenes such as trans-resveratrol. Therefore, grape pomace can be considered a source for the recovery of phenolic compounds having antioxidant activity as well as a rich source of PUFA. Thus it can be used as an ingredient in the development of new food products, since it is suitable for human consumption, and a viable alternative both to adding nutritional value to food and to reduce environmental contamination.

Keywords

• Phenolic compounds
• Anthocyanins
• Flavonoids
• Fatty acids
• Infrared reflectance

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 Table 1

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 Table 3

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 Table 4

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• ⁎ 
  Corresponding author at: Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Federal do Paraná, Curitiba, Paraná 81531-980, Brazil.

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