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 256
OP 266
DO 10.5344/ajev.2022.22002
VO 73
IS 4
A1 Susana Boso
A1 José-Luis Santiago
A1 Pilar Gago
A1 Eddy Sotelo
A1 Inmaculada Álvarez-Acero
A1 María del Carmen Martínez
YR 2022
UL http://www.ajevonline.org/content/73/4/256.abstract
AB 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.