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Pierre-louis Teissedre - One of the best experts on this subject based on the ideXlab platform.
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Grape Pomace: Antioxidant Activity, Potential Effect Against Hypertension and Metabolites Characterization after Intake.
Diseases (Basel Switzerland), 2018Co-Authors: Zuriñe Rasines-perea, Gérard Cros, Alan Crozier, Pierre-louis TeissedreAbstract:Observational studies indicate that the intake of polyphenol-rich foods improves vascular health, thereby significantly reducing the risk of hypertension and cardiovascular disease (CVD). Therefore, the aim of this study was to analyse the remained potential of grape by-products from important Rhone Valley red wine cultivars: Grenache, Syrah, Carignan, Mourvedre and Alicante. For that, six different extracts from grape Pomaces, selected by their antioxidant activity, were studied in vivo during six weeks with spontaneously hypertensive rats (SHR). Extracts used in SHR1, SHR2 and SHR6 groups presented a « rebound effect » on systolic blood pressure, whereas the other extracts do not change it significantly. The bioavailability of Grenache (GRE1) (EA70) seed Pomace extract (SHR1 group), Mouvendre (MOU) (EA70) skin Pomace extract (SHR5 group) and Alicante (ALI) (EA70) skin Pomace extract (SHR6 group) was studied by High Performance Liquid Chromatography with Photodiode Array detector and Electrospray Ionization Mass Spectrometer (HPLC-PDA-ESI-MSn) in urine, plasma and tissues to search differences on the metabolism of the different extracts intake.
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Polyphenols composition of wine and grape sub-products and potential effects on chronic diseases
Nutrition and Aging, 2014Co-Authors: Alan Crozier, Gérard Cros, Pierre-louis TeissedreAbstract:Grape (Vitis vinifera) is one of the most cultivated fruit crops in the world, with an approximate annual production of ∼64 million metric tons in 2010 (OIV, 2011). Grapes composition in polyphenols and their extractability which is far from complete and typically reaching only 30–40% depend on grape varieties, vineyard location and the technological parameters during wine making process including destemming, crushing, maceration and pressing. Therefore, grape Pomace potentially constitutes a very abundant and relatively inexpensive source of a wide range of polyphenols including monomeric and oligomeric flavan3-ols (proanthocyanidins) as well as anthocyanins (glucosides, acetylated glucosides and coumarylic glucosides). Moreover, it has been evaluated as a potential source of antioxidant polyphenols which could be used as nutraceuticals or food additives. Actually, phenolic compounds are known to have some health benefits such as a chemopreventive role toward cardiovascular, cancer, and degenerative diseases. In order to valorize wine by-products from Rhone Valley area, grape and Pomace seeds and skins from red wine cultivars at maturity from the vintage 2009 and 2010 (Grenache, Syrah, Carignan, Mourvedre, Counoise and Alicante) have been characterised for their phenolic contents (total phenol contents, tannin and anthocyanin contents total and individuals; quantification of monomeric and oligomeric proanthocyanidins as well as some anthocyanins (glucosides, acetylated glucosides and coumarylic glucosides)). Ratio of initial phenolic compounds from grape to Pomace was also estimated. The comparison of several wine industry by-products with their respective grapes provided evidence that grape seed and skin Pomace extracts still contained appreciable amounts of flavanol-3-ols and anthocyanins even after the fermentation process. Quantitative and qualitative distribution of polyphenols in grape Pomaces showed significant differences through varieties. Seed extracts from grapes and Pomaces contain exceptionally high amounts of total polyphenols than skin’s extracts. This study evidenced seeds from Grenache, Syrah and Alicante and skins from Syrah, Carignan and Alicante as the most interesting fractions to be valorized because of their richest contents in polyphenols compared to the other assessed fractions and varieties. This work further supports that grape Pomaces obtained after vinification still retained a significant amount of polyphenols of which level depends largely on the vintage. The use of this by-product would constitute a promising natural source of available polyphenols which could be included in nutraceutical formulation. Activity effects of grape by-products on a chronic disease model with hypertension are given. ∗Corresponding author: Pierre-louis Teissedre, Universite Bordeaux Segalen, Institut des Sciences de la Vigne et du Vin, EA 4577USC Oenologie 1366 INRA-UBS-IPB, 210, chemin de Leysotte, CS 50008, 33882 Villenave d’Ornon Cedex, France. E-mail: p.teissedre@u-bordeaux2.fr.
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Wine by-products: phenolic characterization and antioxidant activity evaluation of grapes and grape Pomaces from six different french grape varieties
Molecules, 2014Co-Authors: Bénédicte Lorrain, Alan Crozier, Natallia Kolbas, Pierre-louis TeissedreAbstract:Grenache, Syrah, Carignan Noir, Mourvedre, Counoise and Alicante Bouchet grape seeds and skins, harvested in 2009 and 2010 in the Rhone valley area of France, and their respective Pomaces remaining after vinification, were analyzed for their phenolic composition and antioxidant activity. The polyphenol content was quantified by HPLC and the Folin-Ciocalteu assay. The antioxidant potential was measured with four different assays: ORAC, FRAP, ABTS and DPPH. Seeds contained higher amounts of total polyphenols, up to 44.5 mg of gallic acid equivalent [GAE]/g dry weight in Alicante Pomace, than skin extracts. The maximum total phenolic in skins was 31.6 mg GAE/g dry weight detected in 2010 Alicante Pomace. Seeds also had the highest antioxidant capacity. HPLC analysis revealed that, despite the vinification process, Pomaces still contained an appreciable amount of proanthocyanidins as well as several anthocyanin glycosides. Alicante and Syrah proved to be the varieties of most interest in terms of their potential development for nutraceutical purposes.
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Characterization of polyphenols and antioxidant potential of white grape Pomace byproducts (Vitis vinifera L.)
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Maria Reyes Gonzalez-centeno, Michael Jourdes, Antoni Femenia, Susana Simal, Carmen Rosselló, Pierre-louis TeissedreAbstract:A detailed assessment of the total phenolic and total tannin contents, the monomeric and oligomeric flavan-3-ol composition, the proanthocyanidin profile, and the antioxidant potential of the grape Pomace byproducts (considered as a whole, both skins and seeds), derived from four white grape varieties (Vitis vinifera L.), was performed. Significant differences (p < 0.05) of the total phenolic content, total tannin content, and antioxidant capacity of grape Pomace byproducts were observed among the different grape varieties studied. For the first time in the literature, the particular flavan-3-ol composition of the four grape varieties investigated was described for the whole fraction of their grape Pomace byproducts. The phenolic composition and antioxidant capacity of grape Pomaces were compared to those of their corresponding stems. The global characterization of these white grape varieties provided a basis for an integrated exploitation of both winemaking byproducts as potential, inexpensive, and easily available sources of bioactive compounds for the pharmaceutical, cosmetic, and food industries.
Belen Suarez Valles - One of the best experts on this subject based on the ideXlab platform.
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production and characterization of aroma compounds from apple Pomace by solid state fermentation with selected yeasts
Lwt - Food Science and Technology, 2015Co-Authors: Roberto Rodriguez Madrera, Rosa Pando Bedrinana, Belen Suarez VallesAbstract:Abstract Volatile aroma profiles generated during apple Pomace fermentation were characterized. The apple Pomace was fermented with 4 yeast strains, using three strains of indigenous cider yeasts ( Saccharomyces cerevisiae , Hanseniaspora valbyensis and Hanseniaspora uvarum ) and a commercial S. cerevisiae combined with an enzymatic preparation as inocula. In all cases, the initial sugar content decreased until depletion within 21 days or less, yielding similar ethanol contents at the end of the alcoholic fermentation. Chromatographic analysis of the apple Pomaces allowed the identification of 132 volatile compounds belonging to different chemical families. Quantitatively, the production of aromas was strongly strain-dependent. The apple Pomaces inoculated with Saccharomyces strains accumulated higher levels of fatty acids and their corresponding ethyl esters, increasing throughout the period of study (28 days). On the other hand, the volatile profiles from experimental units fermented with Hanseniaspora genus yeasts were characterized by higher levels of acetic acid esters with a maximum at 7–14 days of fermentation. A significant decrease in the concentration of unsaturated carbonyls was also detected between 21 and 28 days in apple Pomaces fermented with Hanseniaspora strains.
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determination of volatile compounds in apple Pomace by stir bar sorptive extraction and gas chromatography mass spectrometry sbse gc ms
Journal of Food Science, 2011Co-Authors: Roberto Rodriguez Madrera, Belen Suarez VallesAbstract:Abstract: A method based on stir bar sorptive extraction combined with gas chromatography-mass spectrometry detection (SBSE-GC-MS) has been optimized with the aim of applying it to the analysis of apple Pomace. The method allowed the identification of 124 volatile compounds after 3 h of extraction with a precision (RSDs) ranging between 2% (linalool) and 11% (ethyl hexanoate). Its use in analyzing varietal apple Pomace revealed the interest of this substrate as regards its content in aromas. From a semi-quantitative point of view, the higher content in aldehydes and esters of the Blanquina variety is worth highlighting, as are the greater concentration of acids in the Clara variety and the higher content of terpenes and norisoprenoides in the Coloradona variety. In contrast, the Ernestina and Perico varieties presented the lowest levels of aromas. Practical Application: The analysis of varietal apple Pomaces showed the importance of this type of waste in the food industry, both for its content in aromas such as for its use as substrate in biotechnological processes.
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phenolic and antioxidant composition of by products from the cider industry apple Pomace
Food Chemistry, 2009Co-Authors: Yolanda Dineiro Garcia, Belen Suarez Valles, Anna Picinelli LoboAbstract:Abstract Eleven different cider apple Pomaces (six single-cultivar and five from the cider-making industry) have been analysed for low molecular phenolic profiles and antioxidant capacity. The Folin index ranged between 2.3 and 15.1 g gallic acid per kg of dry matter. Major phenols were flavanols, dihydrochalcones (phloridzin and phloretin-2′-xyloglucoside), flavonols and cinnamic acids (chlorogenic and caffeic acids). The group of single-cultivar Pomaces had higher contents of chlorogenic acid, (-)-epicatechin, procyanidin B2 and dihydrochalcones, whereas the industrial samples presented higher amounts of up to four unknown compounds, with absorption maxima between 256 and 284 nm. The antioxidant capacity of apple Pomace, as determined by the DPPH and FRAP assays, was between 4.4 and 16.0 g ascorbic acid per kg of dry matter, thus confirming that apple Pomace is a valuable source of antioxidants. PLSR analysis gave reliable mathematical models which allowed to predict the antioxidant activity of apple Pomace as a function of the phenolic profile. The variables with the higher modelling power were phloridzin > procyanidin B2 > rutin + isoquercitrin > protocatechuic acid > hyperin.
Krzysztof Kolodziejczyk - One of the best experts on this subject based on the ideXlab platform.
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polyphenolic and basic chemical composition of black chokeberry industrial by products
Industrial Crops and Products, 2013Co-Authors: Michal Sojka, Krzysztof Kolodziejczyk, Joanna MilalaAbstract:Abstract The aim of the work was to examine basic and polyphenolic composition of chokeberry Pomace fractions achieved as a result of industrial-scale processing of fruit into juice. As the result of sieving and pneumatic separation use two kinds of fractions were obtained: containing seeds and seedless ones. The content of dry substance, total dietary fibre (TDF), protein, fat, ash, macro- and micro-elements, saccharides, organic acids, polyphenols and amygdalin were determined in the fractions. The examined fractions differed in the size of particles which resulted from the presence of various morphologic parts of fruits, e.g. flesh, skins, seeds, leaf, stalks as well as their agglomerates. The carried out research indicates that Pomaces constituting a waste material should be perviewed as non-homogeneous raw material. The processing of chokeberry Pomace should include separation of seeds as valuable raw material rich in fat (13.9%), proteins (24%) and mineral compounds. Seedless fractions, in turn, characterised by particularly high content of TDF (∼75%), proanthocyanidins (12,000 mg/100 g) and anthocyanins (1200 mg/100 g) may be applied in production of polyphenolic extracts and/or dietary fibre preparations. Subsequent usage of Pomace must take into account the presence of amygdalin, which is present in considerable quantities (120–180 mg/100 g of dry matter) in seed fractions. These quantities are a few times higher in comparison with seedless fractions. The obtained results were subjected to statistical analysis in which a cluster analysis method was applied in order to present differences between examined fractions.
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Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry Pomace
Industrial Crops and Products, 2013Co-Authors: Krzysztof Kolodziejczyk, Sylvain Guyot, Michal Sojka, Maribel Abadias, Inmaculada Vinas, Alain BaronAbstract:Polyphenol extracts from industrial sour cherry Pomaces were characterized on polyphenol composition, antioxidant capacity and antimicrobial activity. Extracts of Pomace were purified and freeze-dried. Preparations were characterized by high polyphenol contents including anthocyanins, hydroxycinnamic acids and flavonoids, selected were characterized by high flavanol content and high antioxidant capacity. The antimicrobial effect of sour cherry polyphenol extracts was tested against Salmonella, Escherichia coil 0157:H7 and Listeria spp. The bacteriostatic effect was tested by growing the strains in a liquid medium containing the extracts, the bactericide effect was assayed by putting the strains in direct contact in an aqueous suspension of the extract, simulating the disinfection process in the fresh-cut industry. Two of the sour cherry extracts tested reduced the growth of Salmonella and E. coli O157:H7 at concentrations higher than 2500 mu g/mL, and inhibited Listeria spp. growth.
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chemical composition of natural and polyphenol free apple Pomace and the effect of this dietary ingredient on intestinal fermentation and serum lipid parameters in rats
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Monika Kosmala, Z Zdunczyk, Krzysztof Kolodziejczyk, Jerzy Juśkiewicz, Danuta BorosAbstract:Unprocessed Pomace containing 61% of dietary fiber (DF) and 0.23% of polyphenols (PP) and ethanol- or ethanol/acetone-extracted Pomaces containing 66% DF and 0.10% PP and 67% DF and 0.01% PP, respectively, were subjected to a 4 week study in rats. The aim of the study was assessing the advantages of dietary supplementation with the above Pomaces. To measure the animal response to dietary treatments, parameters describing cecal fermentation and lipoprotein profile were assessed. The dietary use of 5% unprocessed Pomace caused an increase in cecal short-chain fatty acid (SCFA) production and a decrease in blood triacylglycerols, leading to a drop in serum atherogenic index. Ethanol-extracted Pomace increased the glycolytic activity of cecal microbiota and decreased cecal branched-chain fatty acid production, whereas acetone extraction led to lower cecal ammonia concentration, decreased colonic pH value, and higher HDL/total cholesterol ratio. The variations in the atherogenic index indicate flavonoids as th...
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Co-products of black-currant and apple juice production: Hydration properties and polysaccharide composition
LWT - Food Science and Technology, 2010Co-Authors: Monika Kosmala, Krzysztof Kolodziejczyk, Jaroslaw Markowski, Monika Mieszczakowska, Christian Ginies, Catherine RenardAbstract:The sugar composition in cell walls of apple and black currant Pomaces was investigated with or without solvent extraction. Extraction of polyphenols by solvents changed the sugar composition of cell walls by increasing the alcohol insoluble solids (AIS) contents and increasing glucose content. Water binding capacity was increased by the ethanol extractions, but decreased again after acetone treatments. The enzyme treatments used for juice extraction increased the swelling capacity but decreased the water binding capacity, probably by loosening the cell wall structure. They resulted in decreased degrees of methylation. Pectin extractability of black currant Pomaces differed between the commercial Pomace (higher Water Soluble Pectins fraction and Chelator Soluble Pectins fraction), and the experimental Pomaces (higher Diluted Alkali Soluble Pectins fraction)
Monika Kosmala - One of the best experts on this subject based on the ideXlab platform.
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the fatty acid profile and oxidative stability of meat from turkeys fed diets enriched with n 3 polyunsaturated fatty acids and dried fruit Pomaces as a source of polyphenols
PLOS ONE, 2017Co-Authors: J Juskiewicz, J Jankowski, Monika Kosmala, Z Zdunczyk, Henryk Zielinski, D Mikulski, Zofia Antoszkiewicz, Przemyslaw ZdunczykAbstract:The aim of this study was to determine the efficacy of different dietary fruit Pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5% dried apple, blackcurrant, strawberry and seedless strawberry Pomaces (groups AP, BP, SP and SSP, respectively) and 2.5% linseed oil. Pomaces differed in the content (from 5.5 in AP to 43.1 mg/g in SSP) and composition of polyphenols Proanthocyanidins were the main polyphenolic fraction in all Pomaces, AP contained flavone glycosides and dihydrochalcones, BP contained anthocyanins, and SP and SSP—ellagitannins. The n-6/n-3 PUFA ratio in all diets was comparable and lower than 2:1. In comparison with groups C and AP, the percentage of n-3 PUFAs in the total fatty acid pool of white meat from the breast muscles of turkeys in groups BP, SP and SSP was significantly higher, proportionally to the higher content of α-linolenic acid in berry Pomaces. The fatty acid profile of dark meat from thigh muscles, including the n-6/n-3 PUFA ratio, was similar and lower than 3:1 in all groups. Vitamin A levels in raw breast muscles were higher in group AP than in groups C and BP (P<0.05). The addition of fruit Pomaces to turkey diets lowered vitamin E concentrations (P = 0.001) in raw breast muscles relative to group C. Diets supplemented with fruit Pomaces significantly lowered the concentration of thiobarbituric acid reactive substances (TBARS) in raw, frozen and cooked meat. Our results indicate that the dietary application of dried fruit Pomaces increases the oxidative stability of meat from turkeys fed linseed oil, and strawberry Pomace exerted the most desirable effects due to its highest polyphenol content and antioxidant potential.
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chemical composition of natural and polyphenol free apple Pomace and the effect of this dietary ingredient on intestinal fermentation and serum lipid parameters in rats
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Monika Kosmala, Z Zdunczyk, Krzysztof Kolodziejczyk, Jerzy Juśkiewicz, Danuta BorosAbstract:Unprocessed Pomace containing 61% of dietary fiber (DF) and 0.23% of polyphenols (PP) and ethanol- or ethanol/acetone-extracted Pomaces containing 66% DF and 0.10% PP and 67% DF and 0.01% PP, respectively, were subjected to a 4 week study in rats. The aim of the study was assessing the advantages of dietary supplementation with the above Pomaces. To measure the animal response to dietary treatments, parameters describing cecal fermentation and lipoprotein profile were assessed. The dietary use of 5% unprocessed Pomace caused an increase in cecal short-chain fatty acid (SCFA) production and a decrease in blood triacylglycerols, leading to a drop in serum atherogenic index. Ethanol-extracted Pomace increased the glycolytic activity of cecal microbiota and decreased cecal branched-chain fatty acid production, whereas acetone extraction led to lower cecal ammonia concentration, decreased colonic pH value, and higher HDL/total cholesterol ratio. The variations in the atherogenic index indicate flavonoids as th...
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Co-products of black-currant and apple juice production: Hydration properties and polysaccharide composition
LWT - Food Science and Technology, 2010Co-Authors: Monika Kosmala, Krzysztof Kolodziejczyk, Jaroslaw Markowski, Monika Mieszczakowska, Christian Ginies, Catherine RenardAbstract:The sugar composition in cell walls of apple and black currant Pomaces was investigated with or without solvent extraction. Extraction of polyphenols by solvents changed the sugar composition of cell walls by increasing the alcohol insoluble solids (AIS) contents and increasing glucose content. Water binding capacity was increased by the ethanol extractions, but decreased again after acetone treatments. The enzyme treatments used for juice extraction increased the swelling capacity but decreased the water binding capacity, probably by loosening the cell wall structure. They resulted in decreased degrees of methylation. Pectin extractability of black currant Pomaces differed between the commercial Pomace (higher Water Soluble Pectins fraction and Chelator Soluble Pectins fraction), and the experimental Pomaces (higher Diluted Alkali Soluble Pectins fraction)
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Characterization of Cell Wall Polysaccharides of Cherry (Prunus cerasus var. Schattenmorelle) Fruit and Pomace
Plant Foods for Human Nutrition, 2009Co-Authors: Monika Kosmala, Monika Mieszczakowska, Christian Ginies, Joanna Milala, Krzysztof Kołodziejczyk, Jarosław Markowski, Catherine M. G. C. RenardAbstract:The polysaccharide composition of cell wall of sour cherry ( Prunus cerasus var. Schattenmorelle) fruit and Pomace was investigated. Furthermore, the alcohol insoluble solids composition of ‘Kelleriis’ and ‘Dobreczyn Botermo’ varieties were studied too. Yield of alcohol insoluble solids for fruits was lower than 10%, and for Pomaces circa 50%. Uronic acid was the main pectin component of alcohol insoluble solids. Enzymes used as juice processing aids decreased the content of uronic acid. Araban and galactan side chains bonded tightly to cellulose presence was suggested by high content of arabinose and galactose in hemicellulose fraction. The process of drying at below 70 °C did not influence polysaccharide composition of sour cherry Pomaces. Alcohol insoluble solids of fruits expressed higher hydration properties than of Pomaces .
Alain Baron - One of the best experts on this subject based on the ideXlab platform.
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Composition and properties of the polyphenolic extracts obtained from industrial plum Pomaces
Journal of Functional Foods, 2015Co-Authors: M Sójka, K Kołodziejczyk, J Milala, M Abadias, I Viñas, Sylvain Guyot, Alain BaronAbstract:The polyphenol composition of purified extracts obtained from plum Pomace gathered from production lines of a modern fruit transformation plant was characterized. The extraction of polyphenols from Pomaces was performed using water. These water extracts were purified on an Amberlite polymer bed and freeze-dried.The resulting preparations were characterized by high polyphenol contents (up to 50 g/100 g) determined using spectrophotometric method with Folin–Ciocalteu reagent. The selected plum preparations were characterized by high flavanol contents (up to 10 g/100 g) and high antioxidant capacities. Additionally, significant amounts of hydroxycinnamic acids and flavonols were detected in the plum preparations. The bacteriostatic effects of the extracts were observed against Salmonella, Listeria and E. coli O157:H7. Two of the extracts had high bactericidal effects against Listeria. This research showed that plum Pomaces are a good raw material for the production of highlyconcentrated polyphenol preparations with potential biological properties.
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Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry Pomace
Industrial Crops and Products, 2013Co-Authors: Krzysztof Kolodziejczyk, Sylvain Guyot, Michal Sojka, Maribel Abadias, Inmaculada Vinas, Alain BaronAbstract:Polyphenol extracts from industrial sour cherry Pomaces were characterized on polyphenol composition, antioxidant capacity and antimicrobial activity. Extracts of Pomace were purified and freeze-dried. Preparations were characterized by high polyphenol contents including anthocyanins, hydroxycinnamic acids and flavonoids, selected were characterized by high flavanol content and high antioxidant capacity. The antimicrobial effect of sour cherry polyphenol extracts was tested against Salmonella, Escherichia coil 0157:H7 and Listeria spp. The bacteriostatic effect was tested by growing the strains in a liquid medium containing the extracts, the bactericide effect was assayed by putting the strains in direct contact in an aqueous suspension of the extract, simulating the disinfection process in the fresh-cut industry. Two of the sour cherry extracts tested reduced the growth of Salmonella and E. coli O157:H7 at concentrations higher than 2500 mu g/mL, and inhibited Listeria spp. growth.
