Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.

The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated.

Bioactive compounds and total antioxidant capacity of cane residues from different grape varieties.

Background: Every year, the viticulture activity generates considerable amounts of underused lignocellulosic residues as grape cane, which are generally composted or burned despite their potential value as a source of bioactive compounds. Determination of their phytochemical composition and total antioxidant capacity (TAC) may be a useful way of exploiting different high-added value applications.

Results: Twenty-one phenolic compounds (PC) and two carotenoids (Car) were quantified by high performance-liquid chromatography-diode array detection in eight grape varieties from different locations in Mendoza, Argentina.

Phenolic metabolites in plasma and tissues of rats fed with a grape pomace extract as assessed by liquid chromatography-tandem mass spectrometry.

Grape pomace extract (GPE) is a rich and relatively low-cost source of phenolic compounds. However, little is known about the main GPE metabolites in mammals, which could help explain the observed health-promoting effects. This study investigated the presence of parent compounds from flavanol, flavonol and stilbene families and their metabolites in rat plasma and tissues after an acute intake of GPE in doses of 300 and 600 mg kg/body weight.

Grape pomace extract induced beige cells in white adipose tissue from rats and in 3T3-L1 adipocytes.

This study investigated the effects of a grape pomace extract (GPE) rich in phenolic compounds on brown-like adipocyte induction and adiposity in spontaneously hypertensive (SHR) and control normotensive Wistar-Kyoto (WKY) rats fed a high-fat diet (HFD). HFD consumption for 10 weeks significantly increased epididymal white adipose tissue (eWAT) in WKY but not in SHR rats. Supplementation with GPE (300 mg/kg body weight/day) reduced adipocyte diameter and increased levels of proteins that participate in adipogenesis and angiogenesis, i.

Grape pomace reduced reperfusion arrhythmias in rats with a high-fat-fructose diet.

Metabolic syndrome (MetS) is a risk factor for sudden cardiac death in humans, but animal models are needed for the study of this association. Grape pomace (GP), obtained from the winemaking process, contains phenolic compounds with potential cardioprotective effects. The aim of this study was to evaluate if a high-fat-fructose (HFF) diet facilitates the occurrence of arrhythmias during the reperfusion, and if a GP supplementation could counteract these effects.

Grape pomace and grape pomace extract improve insulin signaling in high-fat-fructose fed rat-induced metabolic syndrome.

In this study the effect of diet supplementation with grape pomace (GP) and grape pomace extract (GPE) on insulin sensitive tissues (adipose, liver and muscle) was evaluated in an experimental model of metabolic syndrome (MetS). MetS was developed by giving a high-fat-fructose (HFF) diet to Wistar rats. Six weeks of HFF diet induced weight gain, which was partially attenuated by GP (1 g per kg per day) and GPE (300 mg per kg per day) supplementation.

Development of a high-performance liquid chromatography method based on a core-shell column approach for the rapid determination of multiclass polyphenols in grape pomaces.

A rapid and economically affordable reverse-phase chromatographic approach based on a core-shell column with high-performance liquid chromatography multi-wavelength detector (HPLC-MWD) is proposed for the quantification and quality control of multiclass polyphenols (PPs). The separation of 20 relevant polyphenols from grape pomace extracts (GPEs) was achieved in less than 12 min by using a Kinetex C18 column (3.0 mm × 100 mm, 2.

Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec.

Low molecular weight polyphenols (LMW-PPs) and anthocyanins, along with the antioxidant capacity, were assessed in grape pomace extract (GPE) of red grape (Vitis vinifera L.) cv. Malbec.

Grape pomace as a sustainable source of bioactive compounds: extraction, characterization, and biotechnological applications of phenolics.

Grape pomaces (GPs) are characterized by high contents of phenolics due to an incomplete extraction during the winemaking process. These phenolics are secondary plant metabolites with potential beneficial effects on human health because of their antioxidant activity and antimicrobial, antiviral, and anti-inflammatory properties. Therefore, GP constitutes an inexpensive source for the extraction of phytochemicals that can be used in the pharmaceutical, cosmetic, and food industries.