RT Journal Article
SR Electronic
T1 Flavanol Content and Nutritional Quality of Wastes from the Making of White and Rosé Wines from Mountain Vineyards
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP ajev.2022.22002
DO 10.5344/ajev.2022.22002
A1 Susana Boso
A1 José-Luis Santiago
A1 Pilar Gago
A1 Eddy Sotelo
A1 Immaculada Álvarez-Acero
A1 María del Carmen Martínez
YR 2022
UL http://www.ajevonline.org/content/early/2022/05/25/ajev.2022.22002.abstract
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.