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Content and bioavailability of trace elements and nutrients in grape pomace
Author(s) -
Pérez Cid Benita,
Muinelo Martínez María,
Vázquez Vázquez Francisco A,
Río Segade Susana
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9953
Subject(s) - pomace , chemistry , nutrient , food science , bioavailability , winemaking , distillation , contamination , environmental chemistry , biology , fermentation , chromatography , ecology , bioinformatics , organic chemistry
Abstract BACKGROUND The possible agricultural use of grape pomace could be limited by the content and mobility of metals. This is influenced by many factors. In this study, the abundance and availability of heavy metals and essential nutrients were evaluated comprehensively in different grape pomace residues from winemaking of five white and red grape varieties, before and after the distillation process. RESULTS The total metal content found in grape pomace skins and seeds confirmed that there was greater metal accumulation in skins than in the corresponding seeds, with the exception of Ca and Mg. The enrichment of all metals (except K) during the distillation stage was confirmed by means of a significant correlation (R = 0.996, P < 0.001) between the metal content obtained in distilled and undistilled samples. Regarding availability, multivariate statistical analysis showed different behavior among elements, but a great similarity for metal mobility in both distilled and undistilled grape pomace samples and in both skins and seeds, except for Mn, Zn and Mg. CONCLUSION The results obtained in this study suggest the potential application of these grape residues as organic fertilizers for agricultural soils, without limitations resulting from heavy metal contamination. © 2019 Society of Chemical Industry