Chemical characterization and in vitro colonic fermentation of grape pomace extracts. (26th January 2017)

• Record Type: Journal Article
• Authors: Gil‐Sánchez, Irene; Ayuda‐Durán, Begoña; González‐Manzano, Susana; Santos‐Buelga, Celestino; Cueva, Carolina; Martín‐Cabrejas, M Angeles; Sanz‐Buenhombre, Marisa; Guadarrama, Alberto; Moreno‐Arribas, M Victoria; Bartolomé, Begoña
• Is Part Of: Journal of the science of food and agriculture. Volume 97:Number 10(2017)
• Page Start: 3433
• Page End: 3444
• Publication Date: 2017-01-26
• Subjects: grape pomace extracts -- polyphenols -- fibre -- colonic fermentation; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.8197
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Currently, there is growing interest in extracts derived from winery by‐products because of their beneficial health properties, which are associated with the presence of bioactive compounds. In this paper, we have carried out the chemical characterization and in vitro colonic fermentation of four grape pomace (GP) extracts rich in polyphenols and dietary fibre. RESULT: Firstly, phenolic and dietary fibre composition of the GP extracts was determined. The highest individual phenolic concentrations corresponded to gallic and ellagic acids, followed by catechins and flavonols. The non‐digestible fibre fraction ranged from 66% to 83% of the GP extracts, which indicated that they mainly contained non‐digestible cell wall components. Secondly, when GP extracts were subjected to fermentation by faecal microbiota, a total of 16 bacterial phenolic metabolites were found in the fermented samples, confirming that polyphenols contained in the GP extracts were metabolized to different active metabolites by microbiota. In addition, the GP extracts tended to promote the growth of intestinal microbiota, although it was only significant for the Enterococcus group. CONCLUSION: These findings, together with other information available in the literature, support the high added value of products obtained from winery by‐products. © 2016 Society of Chemical Industry