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Autochthonous white grape pomaces as bioactive source for functional jams
Author(s) -
Restuccia Donatella,
Giorgi Gianluca,
Gianfranco Spizzirri Umile,
Sciubba Fabio,
Capuani Giorgio,
Rago Vittoria,
Carullo Gabriele,
Aiello Francesca
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14045
Subject(s) - maceration (sewage) , polyphenol , jams , pear , chemistry , antioxidant , food science , extraction (chemistry) , functional food , proanthocyanidin , pectin , traditional medicine , chromatography , botany , biochemistry , biology , medicine , materials science , composite material
Summary Seeds and skins from grape pomaces of Pecorello and Mantonico cv underwent extraction (ultrasound–assisted or maceration), in order to obtain added‐value ingredients for the production of a functional pear jam. The antioxidant features of the extracts were tested by in vitro colorimetric assays. Among seeds, Mantonico by maceration ( MSC ) showed the best results, as well as Mantonico by ultrasound‐assisted extraction ( MB s) among skin extracts. The selected extracts were fully characterised by NMR and MS techniques, confirming the presence of many polyphenols, flavonoids and tannins among others. Pectin was then derivatised by the grafting procedure with the active molecules of MB s and MSC . The latter produced the best antioxidant polymer also without toxicity evaluated using Caco‐2 cells and was used for the jam preparation. The functional pear jam showed improved antioxidant performances in comparison with its non‐functional counterparts as well as its maintenance over time (15 days).