Variation in content of monomeric phenolics during the processing of grape seed and skin flours
J. Sun A F , G. G. Elena B , H. X. Peng A , Q. Guo C , B. Yang D and E. J. Zhu C EA Horticultural Research Institute, Guangxi Academy of Agricultural Sciences, 44 Daxue Road, Nanning 530007, China.
B Department of Biologic Application, Miguel Hernández University, Orihuela, Alicante 03312, Spain.
C Food Science Department, University of Guelph, 50 Stone Road East, Guelph, N1G 2W1 Canada.
D South China Botanical Garden, The Chinese Academy of Sciences, 723 Xingke Road, Guangzhou 510650, China.
E School of Food Science and Engineering, Nanjing University of Finance and Economics, 3 Wenyuan Road, Nanjing 210003, China.
F Corresponding author. Email: jiansun@yahoo.cn
Animal Production Science 49(2) 170-175 https://doi.org/10.1071/EA08189
Submitted: 26 June 2008 Accepted: 18 August 2008 Published: 20 January 2009
Abstract
Phenolic compounds were extracted from grape seed and skin flours. Three major monomeric phenolics, gallic acid, (+)-catechin and (−)-epicatechin, were identified and quantified by high performance liquid chromatography. To evaluate the feasibility of using both flours for the development of phenolic-rich functional foods, the variation in content of these monomeric phenolics were determined after baking, illumination and microwave radiation processes. The results showed that baking both flours at 110°C had no significant influence on the contents of the three monomeric phenolics. However, after baking at 145°C, the contents of gallic acid exhibited an increasing trend, while the contents of (+)-catechin and (−)-epicatechin gradually declined. During the illumination process, the contents of gallic acid and (+)-catechin in both flours increased, while (−)-epicatechin decreased after 10 days. Microwave processing baked flours for 1 min had no significant effect on the contents of these three monomeric phenolics. After processing for 3 and 5 min, the gallic acid contents significantly increased, but the other two decreased. These results indicated that producing foods containing grape seed or skin flours should avoid being baked at higher temperatures for long periods, and the microwave radiation process should be performed as quickly as possible, so that the phenolic ingredients in these foods are better retained.
Acknowledgement
The authors are grateful for the financial support of the Research Fund at the Guangxi Academy of Agricultural Sciences.
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