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Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace

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Abstract

This study was undertaken to investigate the effect of heat treatment on polyphenolic content and antioxidant activity in grape pomace (GP) and grape seed extract (GSE). GP and GSE were heat treated in a furnace or autoclaved at 100 °C for 15, 30 and 60 min. Structural modifications of the polyphenols during thermal processes were determined by HPLC–MS, and the antioxidant activity was determined by ABTS, DPPH and photochemiluminescence methods. In general, furnace thermal treatment of GSE and GP did not affect the total extractable polyphenols content, tannin content, procyanidin components and the antioxidant activity. Autoclave treatment caused an extensive hydrolysis of gallocatechin (70%), catechin (61%), epicatechin (65%), procyanidin B1 (75%) and procyanidin B2 (73%) in GSE, and an increase in gallic acid (71%), gallocatechin (100%) and epicatechin gallate (129%) in GP. Autoclave treatment did not affect the antioxidant activity of GSE or GP. It can be concluded that the effect of autoclave was more severe than furnace heat treatment modifying the phenolic profile in a different manner depending on the grape seed product used. These modifications were not related with changes in antioxidant activity.

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Abbreviations

AA:

Antioxidant activity

ABTS:

3-ethylbenzthiazoline-6-sulphonic acid

C:

Catechin

DM:

Dry matter

DPPH:

2,2-diphenyl-1-picrylhydrazyl

EC:

Epicatechin

ECG:

Epicatechin gallate

EGC:

Epigallocatechin

EGCG:

Epigallocatechin gallate

GA:

Gallic acid

GC:

Gallocatechin

GP:

Grape pomace

GCG:

Gallocatechin gallate

GSE:

Grape seed extract

HPLC:

High performance liquid chromatography

PB1:

Procyanidin B1

PB2:

Procyanidin B2

PCL:

Photochemiluminescence

TEP:

Total extractable polyphenols

TC:

Tannin content

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Acknowledgments

The authors wish to thank the Spanish Ministry of Science and Innovation (MICINN, Spain) and Comunidad Autónoma de Madrid (CAM) for financial support of this investigation, Projects AGL2009-07417/GAN and S2009/AGR-1704 (NEWGAN), respectively, and to Dr. Inmaculada Alvarez for their excellent technical assistance.

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Authors and Affiliations

  1. Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Ciudad Universitaria, José Antonio Novais, 10, 28040, Madrid, Spain

    Susana Chamorro & Agustín Brenes

  2. Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense de Madrid, Ciudad Universitaria, 28040, Madrid, Spain

    Isabel Goñi & Deysy Hervert-Hernández

  3. Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Ciudad Universitaria, 28040, Madrid, Spain

    Agustín Viveros

Authors
  1. Susana Chamorro
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  2. Isabel Goñi
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  3. Agustín Viveros
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  4. Deysy Hervert-Hernández
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  5. Agustín Brenes
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Correspondence to Agustín Brenes.

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Chamorro, S., Goñi, I., Viveros, A. et al. Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace. Eur Food Res Technol 234, 147–155 (2012). https://doi.org/10.1007/s00217-011-1621-7

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  • DOI: https://doi.org/10.1007/s00217-011-1621-7

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