Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds

• Published in: Food chemistry 2016-08, Vol.204, p.499-505
• Main Authors: Sánchez-Gómez, R., Zalacain, A., Alonso, G.L., Salinas, M.R.
• Format: Article
• Language: English
• Subjects: Airén; Hot Temperature; Molecular Weight; Moscatel; Non-volatile and volatile LMWPC; Phenols - chemistry; Plant Extracts - chemistry; Plant Stems - chemistry; Resveratrol; Stilbenes - chemistry; Toasting; Vine-shoot; Vitis - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.02.137

•Proposal of vine-shoots exploitation with oenological purposes for their LMWPC.•Non-volatile flavanols and almost all phenolic acids decreased by toasting.•Light toasting increased t-resveratrol around 6 (Moscatel) and 14 times (Airén).•Volatile LMWPC showed a significant increment with toasting process.•High toasting increased vanillin content around 11 (Moscatel) and 15 times (Airén). Low molecular weight phenolic compounds (LMWPC), including non-volatile and volatile, of Airén and Moscatel vine-shoot cultivars waste submitted to different toasting conditions (light, 180°/15min; medium, 180°/30min; high 180°/45min) were studied in order to exploit them with oenological purposes. The LMWPC differences were mainly due to the toasting times rather than vine-shoot variety. In non-volatile LMWPC fraction, flavanols and almost all phenolic acids decreased by toasting. The presence of trans-resveratrol has a special relevance at light toasting: 14 times more concentrated in Airén and 6 times in Moscatel vine-shoots, than their respective non-toasted samples. The volatile LMWPC showed a significant increment with toasting, being vanillin the one with the highest difference respect to non-toasted samples at high conditions: more than 15 times in Airén and 11 in Moscatel. Although toasting reduced some LMWPC, particular characteristics of these vine-shoots must be taken into account when considering its future use.