Abstract
The present work examines the flavanol content of the seed waste resulting from the production of white and rosé wines from mountain-cultivated grapes in northern Spain, the cold-press-extracted oils of these seeds, and the leftover pelleted seed husks. In addition, both oils were analyzed to determine their nutritional quality and physicochemical characteristics. Flavanols, particularly the dimers procyanidin B1 and procyanidin B2, were abundant in all waste fractions from both types of pomace, although the highest concentrations of flavanols were found in the white grape pomace and its extracted oil. The white grapeseed oil had 10 times more flavanol than the rosé grapeseed oil. The values for the nutritional variables measured for both oils, although they differed, were within the limits established by the Codex Alimentarius for edible vegetable oils.
- Received January 2022.
- Revision received April 2022.
- Revision received May 2022.
- Accepted May 2022.
- Published online November 2022
- Copyright © 2022 by the American Society for Enology and Viticulture. All rights reserved.
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.