TY - JOUR
T1 - Impact of dehydration on retention of bioactive profile and biological activities of different grape (Vitis vinifera L.) pomace varieties
AU - Chikwanha, Obert C.
AU - Raffrenato, Emiliano
AU - Opara, Umezuruike L.
AU - Fawole, Olaniyi A.
AU - Setati, Mathabatha E.
AU - Muchenje, Voster
AU - Mapiye, Cletos
N1 - Publisher Copyright:
© 2018 Elsevier B.V.
PY - 2018/10
Y1 - 2018/10
N2 - The effects of drying method [sun (7 days), oven (72 h at 60 °C) and freeze (∼72 h)] and grape (Vitis vinifera L. cv. Pinotage, Shiraz and Sauvignon Blanc) variety on pomace fatty acid composition, polyphenolic content and antioxidant capacity were evaluated. Furthermore, the influence of sun-dried pomaces on rumen microbial diversity was assessed in vitro. Freeze-dried Shiraz had the highest proportions of 18:1n-9, 18:2n-6, total monounsaturated fatty acid (MUFA), polyunsaturated fatty acids (PUFA) and content of polyphenolics compared to other drying × variety interactions (P ≤ 0.05). Freeze-dried Sauvignon Blanc had the highest proanthocyanidin content and antioxidant activity for both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) relative to other drying × variety interactions (P ≤ 0.05). Regardless of variety and inclusion level, grape pomace variety reduced bacterial species abundance, but improved species diversity, evenness and richness compared to the control (P ≤ 0.05). Overall, freeze-dried Shiraz had the best fatty acid profile and highest polyphenolic content, while freeze-dried Sauvignon Blanc had the highest proanthocyanidin content and antioxidant activity.
AB - The effects of drying method [sun (7 days), oven (72 h at 60 °C) and freeze (∼72 h)] and grape (Vitis vinifera L. cv. Pinotage, Shiraz and Sauvignon Blanc) variety on pomace fatty acid composition, polyphenolic content and antioxidant capacity were evaluated. Furthermore, the influence of sun-dried pomaces on rumen microbial diversity was assessed in vitro. Freeze-dried Shiraz had the highest proportions of 18:1n-9, 18:2n-6, total monounsaturated fatty acid (MUFA), polyunsaturated fatty acids (PUFA) and content of polyphenolics compared to other drying × variety interactions (P ≤ 0.05). Freeze-dried Sauvignon Blanc had the highest proanthocyanidin content and antioxidant activity for both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) relative to other drying × variety interactions (P ≤ 0.05). Regardless of variety and inclusion level, grape pomace variety reduced bacterial species abundance, but improved species diversity, evenness and richness compared to the control (P ≤ 0.05). Overall, freeze-dried Shiraz had the best fatty acid profile and highest polyphenolic content, while freeze-dried Sauvignon Blanc had the highest proanthocyanidin content and antioxidant activity.
KW - Antioxidant
KW - Bioactive profile
KW - Dehydration
KW - Grape pomace
KW - Microbial diversity
UR - http://www.scopus.com/inward/record.url?scp=85052068282&partnerID=8YFLogxK
U2 - 10.1016/j.anifeedsci.2018.08.006
DO - 10.1016/j.anifeedsci.2018.08.006
M3 - Article
AN - SCOPUS:85052068282
SN - 0377-8401
VL - 244
SP - 116
EP - 127
JO - Animal Feed Science and Technology
JF - Animal Feed Science and Technology
ER -