RT Journal Article
SR Electronic
T1 Nutritional and Physiological Properties of Grape Pomace as a Potential Food Ingredient
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 328
OP 332
DO 10.5344/ajev.1997.48.3.328
VO 48
IS 3
A1 N. Martin-Carron
A1 A. Garcia-Alonso
A1 I. Goñi
A1 F. Saura-Calixto
YR 1997
UL http://www.ajevonline.org/content/48/3/328.abstract
AB Grape pomace (GP) is a polyphenols (PP) and dietary fiber (DF) rich material. Although its composition is well known, its physiological effects and bioavailability are poorly understood. Male Wistar rats were fed a standard diet supplemented with 10% GP over an eight-week period. The GP-fed rats showed higher fresh and dry stool weights and increased fat, protein and mineral excretion in feces as compared to the control group. Sixty-eight percent of soluble PP were absorbed in the gastrointestinal tract, while almost all of (99%) of insoluble PP were excreted undegraded in feces improving the high bulking capacity of dietary fiber. These results could be taken into account in potential applications of this by-product as a food ingredient.