Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
Journal of Food Processing and Preservation · Ocak 2019
YÖKSİS Kayıtları
The investigation of bioactive compounds of wine, grape juice and boiled grapejuice wastes
Journal of Food Processing and Preservation. · 2019 SSCI
DOKTOR ÖĞRETİM ÜYESİ FATMA GÖKMEN YILMAZ →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
Journal of Food Processing and Preservation · 2019 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
Journal of Food Processing and Preservation · 2019 SCI-Expanded
ÖĞRETİM GÖREVLİSİ NESİM DURSUN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2019 SCI-Expanded
PROFESÖR SAİT GEZGİN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
Journal of Food Processing and Preservation · 2019 SCI-Expanded
DOÇENT NURHAN USLU →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
Journal of Food Processing and Preservation · 2019 SCI-Expanded
ÖĞRETİM GÖREVLİSİ MUSTAFA METE ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2019 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiOcak 2019
Cilt / Sayfa43
Scopus ID2-s2.0-85057468360
Erişim🔓 Açık Erişim
Özet
In this study, bioactive compounds, oil, sugar, fatty acid, and mineral contents of grape wastes (pomace, skin, and seeds) obtained from wine, grape juice, and boilled grape juice production were investigated. Total phenol and tannin contents of grape by-products varied between 31.2 mgGAE/g (molasses skin) and 98.97 mgGAE/g (wine seed); 96.93 mgTAE/g (grape juice pomace) and 138.67 mgTAE/g (molasses pomace), respectively. The highest (377.57 g/kg) and lowest (20.00 g/kg) total sugars were determined in molasses and wine skin wastes, respectively. Epicatechin contents of samples were found between 439.67 mg/kg (molasses skin) and 3,444.57 mg/kg (molasses seed). The lowest and highest linoleic acids were determined in molasses skin oil (40.00%) and grape juice skin oil (51.10%). α-Tocopherol contents of wine by-product oils changed between 3.35 mg/kg (seed) and 6.42 mg/kg (pomace). The lowest and highest P contents were determined in molasses skin (17,563 mg/kg) and wine seed (29,634 mg/kg), respectively. Practical applications: The residue may represent from 13.5 to 14.5% at the total volume of grapes, and may reach 20%. The most abundant phenolic compound in wine pomace is anthocyanins concentrated in the skin, and flavonols present mostly in the grape seed (56–65% total flavonol). Grape is a phenol-rich plant, and these phenolics are mainly distributed in the skin, stem, leaf, and seed of grape, rather than their juicy middle sections. Skins and seeds of grapes are produced in large quantities by the winemaking industry. These by-products have become valuable raw materials due to their high content of polyphenols, tocols, and other macro- and micronutrients. Seed and skins of grape produced in large quantities by the wine making industry have become valuable raw materials for extraction of polyphenols.
Yazarlar (11)
1
Mehmet Gülcü
ORCID: 0000-0001-7862-7733
2
Nurhan Uslu
3
Mehmet Musa Özcan
4
Fatma Gökmen Yılmaz
5
Mustafa Özcan
6
Tijana Banjanin
7
Sait Gezgin
ORCID: 0000-0002-3795-4575
8
Nesim Dursun
9
Ümit Geçgel
10
Durmuşali Ceylan
11
Viktar Lemiasheuski
ORCID: 0000-0001-7757-1969
Kurumlar
East Sarejova University
Bosnia and Herzegovina
International Sakharov Environmental Institute of Belarusian State University
Minsk Belarus
Ministry of Food
Tekirdag Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Tekirdağ Namık Kemal Üniversitesi
Tekirdag Turkey
Metrikler
52
Atıf
11
Yazar