International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 6 (2018)

Phenolic composition of grape pomace skin of four grape cultivars


Salem Elkahoui, Lan Dao, Gary Takeoka

Grape skins are a potential source of phenolics that can be used in the food, cosmetic and pharmaceutical industries. The phenolic composition of grape pomace skin, a by-product of winemaking, was investigated. The air-dried pomace skin of four grape cultivars, Carignan, Merlot, Cabernet Sauvignon, and Syrah, was studied. Carignan skin had the highest concentrations of caftaric acid (11.96 ± 3.99 mg/g DW), rutin (9.23 ± 1.15 mg/g DW), quercetin 3-glucoside (97.76 ± 10.00 mg/g DW), kaempferol 3-glucoside (82.23 ± 33.22 mg/g DW) and resveratrol (4.83 ± 2.02 mg/g DW). Syrah skin had the highest concentration of gallic acid (36.33 ± 1.75 mg/g DW) while Cabernet Sauvignon skin had the highest concentration of catechin (12.83 ± 2.20 mg/g DW).
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