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Nutrients and Antioxidants from Petit Verdot Grape Pomace Powder


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 
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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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Chiang Mai Journal of Science

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