کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7600311 | 1492146 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds
ترجمه فارسی عنوان
ارزیابی گیاهان انار به عنوان یک منبع با ارزش برای بازیابی ترکیبات فنلی (پلی)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Wine lees are the residue formed at the bottom of recipients containing wine after fermentation and are mainly composed of yeast. They can be applied for the recovery of value-added phytochemicals owing to the ability of yeast to form molecular interactions with (poly)phenolic compounds. This study aimed to evaluate the potential use of lees obtained as by-products after winemaking of pomegranate (Punica granatum L.) juice. Pomegranate wine lees showed high both phenolic content (about 30Â mg GAE/g dry matter) and antioxidant capacity by DPPH and ABTS+ assays. The phytochemical screening of this by-product by UHPLC-ESI-MSn allowed the identification of up to 39 chemicals, being hydrolysable tannins and anthocyanins the predominant structures. Ellagic acid and gallic acid were present in high amounts. In addition, mineral composition was also assessed. Overall, pomegranate wine lees resulted in a promising source for the recovery of bioactive polyphenols with potential applications in different industrial fields.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 327-334
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 327-334
نویسندگان
Pedro Mena, Juan A. Ascacio-Valdés, Amadeo Gironés-Vilaplana, Daniele Del Rio, Diego A. Moreno, Cristina GarcÃa-Viguera,