Abstract
This study was undertaken to investigate the effect of heat treatment on polyphenolic content and antioxidant activity in grape pomace (GP) and grape seed extract (GSE). GP and GSE were heat treated in a furnace or autoclaved at 100 °C for 15, 30 and 60 min. Structural modifications of the polyphenols during thermal processes were determined by HPLC–MS, and the antioxidant activity was determined by ABTS, DPPH and photochemiluminescence methods. In general, furnace thermal treatment of GSE and GP did not affect the total extractable polyphenols content, tannin content, procyanidin components and the antioxidant activity. Autoclave treatment caused an extensive hydrolysis of gallocatechin (70%), catechin (61%), epicatechin (65%), procyanidin B1 (75%) and procyanidin B2 (73%) in GSE, and an increase in gallic acid (71%), gallocatechin (100%) and epicatechin gallate (129%) in GP. Autoclave treatment did not affect the antioxidant activity of GSE or GP. It can be concluded that the effect of autoclave was more severe than furnace heat treatment modifying the phenolic profile in a different manner depending on the grape seed product used. These modifications were not related with changes in antioxidant activity.
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Abbreviations
- AA:
-
Antioxidant activity
- ABTS:
-
3-ethylbenzthiazoline-6-sulphonic acid
- C:
-
Catechin
- DM:
-
Dry matter
- DPPH:
-
2,2-diphenyl-1-picrylhydrazyl
- EC:
-
Epicatechin
- ECG:
-
Epicatechin gallate
- EGC:
-
Epigallocatechin
- EGCG:
-
Epigallocatechin gallate
- GA:
-
Gallic acid
- GC:
-
Gallocatechin
- GP:
-
Grape pomace
- GCG:
-
Gallocatechin gallate
- GSE:
-
Grape seed extract
- HPLC:
-
High performance liquid chromatography
- PB1:
-
Procyanidin B1
- PB2:
-
Procyanidin B2
- PCL:
-
Photochemiluminescence
- TEP:
-
Total extractable polyphenols
- TC:
-
Tannin content
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Acknowledgments
The authors wish to thank the Spanish Ministry of Science and Innovation (MICINN, Spain) and Comunidad Autónoma de Madrid (CAM) for financial support of this investigation, Projects AGL2009-07417/GAN and S2009/AGR-1704 (NEWGAN), respectively, and to Dr. Inmaculada Alvarez for their excellent technical assistance.
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Chamorro, S., Goñi, I., Viveros, A. et al. Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace. Eur Food Res Technol 234, 147–155 (2012). https://doi.org/10.1007/s00217-011-1621-7
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DOI: https://doi.org/10.1007/s00217-011-1621-7