IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM RED GRAPE POMACE
ADINA FRUM,
CECILIA GEORGESCU,
FELICIA G. GLIGOR,
ECATERINA LENGYEL,
DIANA I. STEGARUS,
CARMEN M. DOBREA,
OVIDIU TITA
Affiliations
ADINA FRUM
“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Department of Agricultural Sciences and Food Industry, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania
CECILIA GEORGESCU
“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Department of Agricultural Sciences and Food Industry, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania
FELICIA G. GLIGOR
“Lucian Blaga” University of Sibiu, Faculty of Medicine, Preclinic Department, 2A, Lucian Blaga Street, 550169, Sibiu, Romania
ECATERINA LENGYEL
“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Department of Agricultural Sciences and Food Industry, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania
DIANA I. STEGARUS
National Research and Development Institute for Cryogenics and Isotopic Technologies - ICIT, 4, Uzinei Street, 240050, Râmnicu Vâlcea, Romania
CARMEN M. DOBREA
“Lucian Blaga” University of Sibiu, Faculty of Medicine, Preclinic Department, 2A, Lucian Blaga Street, 550169, Sibiu, Romania
OVIDIU TITA
“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Department of Agricultural Sciences and Food Industry, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania
The wine industry generates a great amount of waste every year, thus its valorization is of most importance. This study uses red, fermented pomace from Cabernet Sauvignon and Feteasca Neagra cultivars. The phenolic compounds were extracted using four different extractions and the content of total polyphenols was determined using a spectrophotometrical method. Several phenolic compounds were analyzed using an HPLC method. The Cabernet Sauvignon pomace had the highest content of total polyphenols and total phenolic compounds analyzed and of quercetin, rutin, ferulic acid and resveratrol, while the Feteasca Neagra pomace had the highest content of gallic acid, syringic acid, cinamic acid and (+) - catechin. The caffeic acid and the chlorogenic acid were not found in any of the analyzed pomaces. These pomaces could be used in the food industry as functional ingredients.
