Paper Type |
Contributed Paper |
Title |
Nutrients and Antioxidants from Petit Verdot Grape Pomace Powder |
Author |
Anette Karina Garay-Dominguez, Eber Addí Quintana-Obregón, Reyna Isabel Sánchez-Mariñez, Consuelo Guadalupe Corrales-Maldonado and José Rogelio Ramos-Enríquez |
Email |
eber.quintana@ciad.mx, rogelio.ramos@unison.mx |
Abstract: The study aimed to characterize pomace powder from the Petit Verdot grape of Mexican winemaking. The powder pomace (dry basis from pomace) was analyzed and contained 6.65% moisture, 9.17% fat, 9.54% protein, 51.41% dietary fiber, 6.10% soluble fiber, 45.3% insoluble fiber, and 4.62% ash. Also, the powder pomace contained various minerals, including calcium, copper, phosphorus, iron, magnesium, manganese, sodium, and potassium. The phenolic compounds found were hydrated quercetin, a cinnamic acid derivative, and a p-coumaric acid derivative. The limited diversity of phenolics in grape pomace powder is counterbalanced by its elevated dietary fiber and nutritional content, positioning it as a viable ingredient for food processing. The freeze-dried grape pomace powder contained a load of 4 log CFU/g, and the MacConkey culture medium detected no possible pathogenic microorganisms. These findings suggest that grape pomace powder could be a promising addition to the food industry, offering a rich source of nutrients and bioactive compounds. |
|
Article ID |
e2024078 |
Received Date |
2024-03-28 |
Revised Date |
2024-08-07 |
Accepted Date |
2024-08-08 |
Full Text |
Download |
Keyword |
grape pomace powder, byproducts, winegrape, winemaking |
Volume |
Vol.51 No.5 (September 2024) |
DOI |
https://doi.org/10.12982/CMJS.2024.078 |
Citation |
Garay-dominguez A.K., Quintana-obregón E.A., Sánchez-mariñez R.I., Corrales-maldonado C.G. and Ramos-enríquez J.R., Nutrients and Antioxidants from Petit Verdot Grape Pomace Powder, Chiang Mai J. Sci., 2024; 51(5): e2024078. DOI 10.12982/CMJS.2024.078. |
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