Publications by authors named "Jaime Laqui-Estana"
Article Synopsis
- Global wine production has increased waste, prompting producers and scientists to find management solutions, particularly focusing on grape seed oil as a valuable byproduct in the food industry.
- A bibliometric analysis using the Scopus database from 1990 to 2023 shows a rise in interest in grape seed oil research, primarily concentrated in Asian countries.
- Grape seed oil is rich in beneficial compounds like fatty acids and vitamin E, largely found in food products through pressing techniques, indicating the potential for further exploration of this waste product in new food applications.*
Background: This study characterized the flavonoid and nonflavonoid phenolic composition of Carménère and Cabernet Sauvignon wines that were in contact with barrels, chips, and staves during a 12 month aging period. The wines were evaluated by spectrophotometric (for total phenols, anthocyanins and tannins, colorant intensity, hue, CIELab parameters, and fractionation into mono-, oligo-, and polymers of proanthocyanidins) and high-performance liquid chromatography diode array detection analyses (for ellagitannins, gallotannins, anthocyanins, and low molecular weight phenols).
Results: Wines in contact with oak wood presented a strong enrichment with nonflavonoid compounds, such as caffeic, gallic, and ellagic acids and ellagitannins.