Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds

•Pomegranate wine lees have a broad potential for recovery of value-added chemicals.•Up to 39 (poly)phenolic compounds were identified in this by-product.•Ellagic acid and gallic acid together with anthocyanins were found in high amounts.•Yeast ability to form molecular interactions with phenolic co...

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Bibliographic Details
Published in:Food chemistry 2014-02, Vol.145, p.327-334
Main Authors: Mena, Pedro, Ascacio-Valdés, Juan A., Gironés-Vilaplana, Amadeo, Del Rio, Daniele, Moreno, Diego A., García-Viguera, Cristina
Format: Article
Language:English
Subjects:
Alcoholism and acute alcohol poisoning
Anthocyanin
Anthocyanins - analysis
Antioxidants - chemistry
Biological and medical sciences
Chromatography, High Pressure Liquid
Ellagic Acid - analysis
Ellagitannin
Food toxicology
Medical sciences
Mineral
Minerals - analysis
Polyphenols - analysis
Punica granatum
Punica granatum L
Punicaceae - chemistry
Spectrometry, Mass, Electrospray Ionization
Toxicology
Vitaceae
Wine - analysis
Yeast
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Summary:•Pomegranate wine lees have a broad potential for recovery of value-added chemicals.•Up to 39 (poly)phenolic compounds were identified in this by-product.•Ellagic acid and gallic acid together with anthocyanins were found in high amounts.•Yeast ability to form molecular interactions with phenolic compounds was discussed.•These wastes could act as valuable enriched common yeast supplement. 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 30mg GAE/g dry matter) and antioxidant capacity by DPPH 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.08.039