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Published in Scientific Papers. Series B, Horticulture, Vol. LXIV, Issue 2
Written by Luminița CATANĂ, Monica-Alexandra LAZĂR, Monica CATANĂ, Anda-Grațiela BURNETE, Răzvan Ionuț TEODORESCU, Adrian Constantin ASĂNICĂ, Anca Petronela ONACHE, Dorin SUMEDREA, Nastasia BELC, Nicolae-Valentin VLĂDUȚ

Grape pomace is particularly noted for its content of fiber, phenolic compounds, unsaturated lipids and sterols, vitamins and antioxidants. In this paper are presented results of the performed research for determination of vitamin C, total polyphenol content and antioxidant capacity in case of flours (grape pomace flour, grape seed flour, grape skin flour) obtained from winemaking by-products. There were taken into the study, winemaking by-products from three grape varieties: Blauer Zweigelt, Burgund Mare and Fetească Regală. Vitamin C content of flours obtained from winemaking by-products varied in the range of 18.25-25.75 mg/100 g FW and total polyphenol content varied in the range of 57.45-258.75 mg gallic acid equivalent (GAE)/g FW. Due to the content in bioactive compounds, the obtained flours have an antioxidant capacity (9.98-46.12 mg trolox equivalent (TE)/g FW). The highest value of the antioxidant capacity was recorded in the case of grape seed flour, this one being followed by the grape pomace flour, on the last place being the grape peel flour. Due to the complex biochemical composition, the flours obtained from winemaking byproducts, can be considered as functional ingredients.

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