The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes

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dc.authorid0000-0001-7757-1969
dc.authorid0000-0001-7862-7733
dc.authorscopusid57188548881
dc.authorscopusid55965296000
dc.authorscopusid35588196300
dc.authorscopusid25229592700
dc.authorscopusid57213242869
dc.authorscopusid57204572242
dc.authorscopusid6603483449
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidLemiasheuski, Viktar/V-3793-2019
dc.authorwosidGülcü, Mehmet/A-8240-2018
dc.authorwosidOzcan, Mustafa/AAE-7315-2020
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorUslu, Nurhan
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorGökmen, Fatma
dc.contributor.authorÖzcan, Mustafa Mete
dc.contributor.authorBanjanin, Tijana
dc.contributor.authorLemiasheuski, Viktar
dc.date.accessioned2022-05-11T14:45:00Z
dc.date.available2022-05-11T14:45:00Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, bioactive compounds, oil, sugar, fatty acid, and mineral contents of grape wastes (pomace, skin, and seeds) obtained from wine, grape juice, and boilled grape juice production were investigated. Total phenol and tannin contents of grape by-products varied between 31.2 mgGAE/g (molasses skin) and 98.97 mgGAE/g (wine seed); 96.93 mgTAE/g (grape juice pomace) and 138.67 mgTAE/g (molasses pomace), respectively. The highest (377.57 g/kg) and lowest (20.00 g/kg) total sugars were determined in molasses and wine skin wastes, respectively. Epicatechin contents of samples were found between 439.67 mg/kg (molasses skin) and 3,444.57 mg/kg (molasses seed). The lowest and highest linoleic acids were determined in molasses skin oil (40.00%) and grape juice skin oil (51.10%). alpha-Tocopherol contents of wine by-product oils changed between 3.35 mg/kg (seed) and 6.42 mg/kg (pomace). The lowest and highest P contents were determined in molasses skin (17,563 mg/kg) and wine seed (29,634 mg/kg), respectively. Practical applications The residue may represent from 13.5 to 14.5% at the total volume of grapes, and may reach 20%. The most abundant phenolic compound in wine pomace is anthocyanins concentrated in the skin, and flavonols present mostly in the grape seed (56-65% total flavonol). Grape is a phenol-rich plant, and these phenolics are mainly distributed in the skin, stem, leaf, and seed of grape, rather than their juicy middle sections. Skins and seeds of grapes are produced in large quantities by the winemaking industry. These by-products have become valuable raw materials due to their high content of polyphenols, tocols, and other macro- and micronutrients. Seed and skins of grape produced in large quantities by the wine making industry have become valuable raw materials for extraction of polyphenols.
dc.identifier.doi10.1111/jfpp.13850
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85057468360
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.13850
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9870
dc.identifier.volume43
dc.identifier.wosWOS:000455539300009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectVitis-Vinifera L.
dc.subjectAntioxidant Activities
dc.subjectPhenolic-Compounds
dc.subjectSeed Oils
dc.subjectChemical-Composition
dc.subjectBy-Products
dc.subjectPolyphenolic Compounds
dc.subjectVarieties
dc.subjectPomace
dc.subjectExtraction
dc.titleThe investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
dc.typeArticle

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