Scholarlink

Purpose <p>Grape pomace (GP), one of the most popular winery byproducts, is an unexploited source of bioactive compounds that could find their use in functional foods, nutraceuticals, and sustainable bioproducts. This research was sought to maximize the drying conditions of the oven to preserve the highest amount of phenolic compounds and antioxidant properties in GP to promote its use in the green bioeconomy.</p> Methods <p>Fresh GP (74–76% moisture, wet basis) was dried in the oven under seven temperatures (40–90&#xa0;°C) until it attained 20–21% moisture content, whereby the drying periods took between 3 and 20&#xa0;h. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity was determined using the DPPH and the ABTS assays through the UV–Vis spectrophotometry. Statistical analysis and ANOVA (<i>p</i> &lt; 0.001) were used to analyze the statistical data, and Pearson correlation was used to test the relationship between bioactive parameters. Data processing and visualization was done using Python 3, Matplotlib, and Seaborn</p> Results <p>Bioactive compounds were best preserved at moderate temperature (45–60&#xa0;°C) and the highest TPC (58.38&#xa0;mg GAE/g), TFC (102.09&#xa0;mg QE/g), and ABTS antioxidant activity (92.41%). An increase in temperature (&gt; 60&#xa0;°C) increased severe degradation of phenolic activity whereas ABTS was more sensitive compared to DPPH to detect lipophilic flavonoids</p> Conclusion <p>Moderate oven drying is an effective way of stabilizing the phenolic and antioxidant profile of GP, which can be a scalable and sustainable approach to the valorization of winery waste. This result forecasting advance research on drying kinetics and thermodynamics of phenolic compounds with optimization condition.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Valorization of Grape Pomace for the Application of Oven Drying on the Polyphenols and Antioxidant Stability

  • 期刊论文

  • 发表日期：

    2026年6月1日

查看全文
  • Md. Zakir Hassan,
  • Shekhor Saha,
  • Khizra Hassan Abidi,
  • Riya Laskar,
  • Elena G. Kovaleva

摘要

Purpose

Grape pomace (GP), one of the most popular winery byproducts, is an unexploited source of bioactive compounds that could find their use in functional foods, nutraceuticals, and sustainable bioproducts. This research was sought to maximize the drying conditions of the oven to preserve the highest amount of phenolic compounds and antioxidant properties in GP to promote its use in the green bioeconomy.

Methods

Fresh GP (74–76% moisture, wet basis) was dried in the oven under seven temperatures (40–90 °C) until it attained 20–21% moisture content, whereby the drying periods took between 3 and 20 h. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity was determined using the DPPH and the ABTS assays through the UV–Vis spectrophotometry. Statistical analysis and ANOVA (p < 0.001) were used to analyze the statistical data, and Pearson correlation was used to test the relationship between bioactive parameters. Data processing and visualization was done using Python 3, Matplotlib, and Seaborn

Results

Bioactive compounds were best preserved at moderate temperature (45–60 °C) and the highest TPC (58.38 mg GAE/g), TFC (102.09 mg QE/g), and ABTS antioxidant activity (92.41%). An increase in temperature (> 60 °C) increased severe degradation of phenolic activity whereas ABTS was more sensitive compared to DPPH to detect lipophilic flavonoids

Conclusion

Moderate oven drying is an effective way of stabilizing the phenolic and antioxidant profile of GP, which can be a scalable and sustainable approach to the valorization of winery waste. This result forecasting advance research on drying kinetics and thermodynamics of phenolic compounds with optimization condition.

Graphical Abstract