Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes.
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Molecular Diversity Preservation International
2023-09-22
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Subjects: | Bioactive compounds, By-products, Grape pomace, Grape variety, Polysaccharides, Revalorization, |
Online Access: | http://hdl.handle.net/10261/347650 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85174056736 |
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dig-icvv-es-10261-3476502024-05-15T20:44:40Z Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties Curiel-Fernández, María Bueno-Herrera, Marta Guadalupe, Zenaida Ayestarán, Belén Pérez-Magariño, Silvia Agencia Estatal de Investigación (España) Ministerio de Ciencia, Innovación y Universidades (España) Curiel-Fernández, María [0000-0001-8059-2138] Bueno-Herrera, Marta [0000-0002-8711-534X] Guadalupe, Zenaida [0000-0002-6490-1428] Ayestarán, Belén [0000-0002-2903-1332] Pérez-Magariño, Silvia [0000-0002-0880-7154] Bioactive compounds By-products Grape pomace Grape variety Polysaccharides Revalorization Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes. This research was funded by the Agencia Estatal de Investigación (AEI) and the Ministerio de Ciencia e Innovación (MICINN), grant number PID2021-123361OR-C21 (with FEADER funds). Peer reviewed 2024-02-20T11:49:43Z 2024-02-20T11:49:43Z 2023-09-22 artículo http://purl.org/coar/resource_type/c_6501 Molecules 28(19): 6770 (2023) http://hdl.handle.net/10261/347650 10.3390/molecules28196770 1420-3049 http://dx.doi.org/10.13039/501100011033 37836612 2-s2.0-85174056736 https://api.elsevier.com/content/abstract/scopus_id/85174056736 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-123361OR-C21/ES/LIQUIDO A PRESION, ALTAS PRESIONES Y FLUIDOS SUPERCRITICOS Y EXTRACCIONES COMBINADAS PARA LA RECUPERACION DE POLISACARIDOS DE HOLLEJOS BLANCOS VARIETALES. APLICACION ENOLOGICA/ Publisher's version The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.3390/molecules28196770 https://doi.org/10.3390/molecules28196770 Sí open application/pdf Molecular Diversity Preservation International |
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Bioactive compounds By-products Grape pomace Grape variety Polysaccharides Revalorization Bioactive compounds By-products Grape pomace Grape variety Polysaccharides Revalorization |
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Bioactive compounds By-products Grape pomace Grape variety Polysaccharides Revalorization Bioactive compounds By-products Grape pomace Grape variety Polysaccharides Revalorization Curiel-Fernández, María Bueno-Herrera, Marta Guadalupe, Zenaida Ayestarán, Belén Pérez-Magariño, Silvia Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties |
description |
Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes. |
author2 |
Agencia Estatal de Investigación (España) |
author_facet |
Agencia Estatal de Investigación (España) Curiel-Fernández, María Bueno-Herrera, Marta Guadalupe, Zenaida Ayestarán, Belén Pérez-Magariño, Silvia |
format |
artículo |
topic_facet |
Bioactive compounds By-products Grape pomace Grape variety Polysaccharides Revalorization |
author |
Curiel-Fernández, María Bueno-Herrera, Marta Guadalupe, Zenaida Ayestarán, Belén Pérez-Magariño, Silvia |
author_sort |
Curiel-Fernández, María |
title |
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties |
title_short |
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties |
title_full |
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties |
title_fullStr |
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties |
title_full_unstemmed |
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties |
title_sort |
chemical characterization of polysaccharide extracts obtained from pomace by-products of different white grape varieties |
publisher |
Molecular Diversity Preservation International |
publishDate |
2023-09-22 |
url |
http://hdl.handle.net/10261/347650 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85174056736 |
work_keys_str_mv |
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_version_ |
1802820598104064000 |