PT  - JOURNAL ARTICLE
AU  - Susana Boso
AU  - José-Luis Santiago
AU  - Pilar Gago
AU  - Eddy Sotelo
AU  - Immaculada Álvarez-Acero
AU  - María del Carmen Martínez
TI  - Flavanol Content and Nutritional Quality of Wastes from the Making of White and Rosé Wines from Mountain Vineyards
AID  - 10.5344/ajev.2022.22002
DP  - 2022 May 26
TA  - American Journal of Enology and Viticulture
PG  - ajev.2022.22002
4099  - http://www.ajevonline.org/content/early/2022/05/25/ajev.2022.22002.short
4100  - http://www.ajevonline.org/content/early/2022/05/25/ajev.2022.22002.full
AB  - The present work examines the flavanol content of 1) the seed waste resulting from the production of white and rosé wines from mountain-cultivated grapes in northern Spain, 2) the cold press-extracted oils of these seeds and 3) the left-over 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 in its extracted oil. The white grape seed oil had ten times more flavanol than the rosé grape seed oil. The values for the nutritional variables measured for both oils, although they differed, were commonly within the limits established by the Codex Alimentarius for edible vegetable oils.