Abstract
Winemaking by-products are considered to be a rich source of bioactive compounds. Grape pomace is susceptible to microbial degradation due to the degree of residual moisture, so the drying of this pomace for conservation is considered to be an essential first step. Previous studies concerning the way in which drying affects winery by-products have produced contradictory results. In this study, a new methodology for drying grape pomace in a climatic chamber has been evaluated. Five red grape pomace varieties were dried in a climatic chamber at 40 °C and 10% relative humidity and the phenolic content and antioxidant activity of the dried and wet pomace samples were compared. The results indicate that this drying process is both feasible and beneficial because significant increases in the extractability of phenolic compounds and antioxidant activity were achieved.
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Acknowledgements
The authors wish to acknowledge support from the Consejería de Innovación Ciencia y Empresa de la Junta de Andalucía from Proyectos de Excelencia AGR6874.
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Carmona-Jiménez, Y., García-Moreno, M.V. & García-Barroso, C. Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace. Plant Foods Hum Nutr 73, 74–81 (2018). https://doi.org/10.1007/s11130-018-0658-1
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DOI: https://doi.org/10.1007/s11130-018-0658-1