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

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• 作者：Raquel Del Pino-Garcí ; a ^{rdpino@ubu.es} ; Marí ; a L. Gonzá ; lez-SanJosé ; ^{marglez@ubu.es} ; Marí ; a D. Rivero-Pé ; rez ^{drivero@ubu.es} ; Javier Garcí ; a-Lomillo ^{jglomillo@ubu.es} ; Pilar Muñ ; iz ; ^{pmuniz@ubu.es}
• 关键词：Phenolic profile ; QUENCHER ; Thermal processing ; Total antioxidant capacity ; Total polyphenol content ; Winery by-products
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1723-1732
• 全文大小：479 K
• 卷排序：221

文摘

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.