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

•Heat treatment decreases total phenolic contents in wine pomace, but not severely.•Anthocyanidins are the phenolic compounds most severely affected by high temperatures.•An increase in phenolic acid and flavonol contents after heat treatment was observed.•The TAC of extracts from wine pomace seeds...

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Bibliographic Details
Published in:Food chemistry 2017-04, Vol.221, p.1723-1732
Main Authors: Del Pino-García, Raquel, González-SanJosé, María L., Rivero-Pérez, María D., García-Lomillo, Javier, Muñiz, Pilar
Format: Article
Language:English
Subjects:
Anthocyanins - analysis
Antioxidants - analysis
Flavonols - analysis
Hot Temperature
Hydroxybenzoates - analysis
Phenolic profile
Phenols - analysis
Plant Extracts - analysis
Plant Extracts - chemistry
Polyphenols - analysis
QUENCHER
Thermal processing
Total antioxidant capacity
Total polyphenol content
Vitis - chemistry
Wine - analysis
Winery by-products
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Summary:•Heat treatment decreases total phenolic contents in wine pomace, but not severely.•Anthocyanidins are the phenolic compounds most severely affected by high temperatures.•An increase in phenolic acid and flavonol contents after heat treatment was observed.•The TAC of extracts from wine pomace seeds was the least affected by heating.•The TAC of powders from seedless wine pomace was the least affected by heat treatment. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.10.113