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The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

Del Pino-García, Raquel, González-SanJosé, María L., Rivero-Pérez, María D., García-Lomillo, Javier, Muñiz, Pilar
Food chemistry 2017 v.221 pp. 1723-1732
anthocyanidins, anthocyanins, antioxidant activity, flavanols, flavonols, flavorings, heat, heat treatment, phenolic acids, pomace, red wines
The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan-3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: −29.4%; W-S: −28.0%; Sd-S: −5.78%), although heating affected positively the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPS-derived extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion, there is little evidence against submitting RWPSs to thermal processing, as heating affects differently each type of phenolic compound and does not induce very severe TAC decreases in these seasonings.