Wine lees are the residue formed at the bottom of recipients containing wine after fermentation and are mainly composed of yeast. They can be applied for the recovery of value-added phytochemicals owing to the ability of yeast to form molecular interactions with (poly)phenolic compounds. This study aimed to evaluate the potential use of lees obtained as by-products after winemaking of pomegranate (Punica granatum L.) juice. Pomegranate wine lees showed high both phenolic content (about 30 mg GAE/g dry matter) and antioxidant capacity by DPPHradical dot and ABTS+ assays. The phytochemical screening of this by-product by UHPLC–ESI-MSn allowed the identification of up to 39 chemicals, being hydrolysable tannins and anthocyanins the predominant structures. Ellagic acid and gallic acid were present in high amounts. In addition, mineral composition was also assessed. Overall, pomegranate wine lees resulted in a promising source for the recovery of bioactive polyphenols with potential applications in different industrial fields.
Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds / Pedro Mena;Juan A. Ascacio-Valdés;Amadeo Gironés-Vilaplana;Daniele Del Rio;Diego A. Moreno;Cristina García-Viguera. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 145(2014), pp. 327-334. [10.1016/j.foodchem.2013.08.039]
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