Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties

Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides pr...

Full description

Bibliographic Details
Authors: Curiel-Fernández, María, Bueno-Herrera, Marta, Guadalupe, Zenaida, Ayestarán, Belén, Pérez-Magariño, Silvia
Format: article
Status:Published version
Publication Date:2023
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/347650
Online Access:http://hdl.handle.net/10261/347650
https://api.elsevier.com/content/abstract/scopus_id/85174056736
Access Level:Open access
Keyword:Bioactive compounds
By-products
Grape pomace
Grape variety
Polysaccharides
Revalorization
id ES_6bbfbc4a9ad044aeac25ab726ae2f8a7
oai_identifier_str oai:digital.csic.es:10261/347650
network_acronym_str ES
network_name_str España
repository_id_str
spelling Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape VarietiesCuriel-Fernández, MaríaBueno-Herrera, MartaGuadalupe, ZenaidaAyestarán, BelénPérez-Magariño, SilviaBioactive compoundsBy-productsGrape pomaceGrape varietyPolysaccharidesRevalorizationGrape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes.This research was funded by the Agencia Estatal de Investigación (AEI) and the Ministerio de Ciencia e Innovación (MICINN), grant number PID2021-123361OR-C21 (with FEADER funds).Peer reviewedMolecular Diversity Preservation InternationalAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)Curiel-Fernández, María [0000-0001-8059-2138]Bueno-Herrera, Marta [0000-0002-8711-534X]Guadalupe, Zenaida [0000-0002-6490-1428]Ayestarán, Belén [0000-0002-2903-1332]Pérez-Magariño, Silvia [0000-0002-0880-7154]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/347650https://api.elsevier.com/content/abstract/scopus_id/85174056736reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-123361OR-C21The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.3390/molecules28196770https://doi.org/10.3390/molecules28196770Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3476502026-05-22T06:33:51Z
dc.title.none.fl_str_mv Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
title Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
spellingShingle Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
Curiel-Fernández, María
Bioactive compounds
By-products
Grape pomace
Grape variety
Polysaccharides
Revalorization
title_short Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
title_full Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
title_fullStr Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
title_full_unstemmed Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
title_sort Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
dc.creator.none.fl_str_mv Curiel-Fernández, María
Bueno-Herrera, Marta
Guadalupe, Zenaida
Ayestarán, Belén
Pérez-Magariño, Silvia
author Curiel-Fernández, María
author_facet Curiel-Fernández, María
Bueno-Herrera, Marta
Guadalupe, Zenaida
Ayestarán, Belén
Pérez-Magariño, Silvia
author_role author
author2 Bueno-Herrera, Marta
Guadalupe, Zenaida
Ayestarán, Belén
Pérez-Magariño, Silvia
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Curiel-Fernández, María [0000-0001-8059-2138]
Bueno-Herrera, Marta [0000-0002-8711-534X]
Guadalupe, Zenaida [0000-0002-6490-1428]
Ayestarán, Belén [0000-0002-2903-1332]
Pérez-Magariño, Silvia [0000-0002-0880-7154]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bioactive compounds
By-products
Grape pomace
Grape variety
Polysaccharides
Revalorization
topic Bioactive compounds
By-products
Grape pomace
Grape variety
Polysaccharides
Revalorization
description Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes.
publishDate 2023
dc.date.none.fl_str_mv 2023
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/347650
https://api.elsevier.com/content/abstract/scopus_id/85174056736
url http://hdl.handle.net/10261/347650
https://api.elsevier.com/content/abstract/scopus_id/85174056736
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-123361OR-C21
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.3390/molecules28196770
https://doi.org/10.3390/molecules28196770
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869410219282399232
score 15.81155

Similar Items