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Grape Pomace as a Potential Food Fiber
Author(s) -
VALIENTE C.,
ARRIGONI E.,
ESTEBAN R.M.,
AMADO R.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06237.x
Subject(s) - pomace , chemistry , xylose , lignin , food science , ingredient , sugar , arabinose , hemicellulose , cellulose , polyphenol , polysaccharide , dry matter , chromatography , biochemistry , botany , organic chemistry , fermentation , biology , antioxidant
Grape pomace, and insoluble and soluble dietary fiber (DF) fractions, obtained by enzymatic‐gravimetric methods, were analyzed for neutral sugars, uranic acids, Klason lignin and amino acids. DF constituted 80% of dry matter, IDF was the major fraction. The main neutral sugar constituent of IDF was glucose. The major part was cellulose and the remainder, along with xylose, was a xyloglucan, which also contained fucose. Uranic acids accounted for 64% of SDF and a high amount of arabinose, galactose and mannose were also included in that fraction. Proteins were not well solubilized by the assay enzymes. During the isolation of DF fractions a considerable solubilization of polyphenols was observed. These compounds were associated with Klason lignin in the starting material. Composition of DF fractions enables grape pomace to be considered a useful fiber‐rich food ingredient.