Impact of dehydration on retention of bioactive profile and biological activities of different grape (Vitis vinifera L.) pomace varieties

Obert C. Chikwanha, Emiliano Raffrenato, Umezuruike L. Opara, Olaniyi A. Fawole, Mathabatha E. Setati, Voster Muchenje, Cletos Mapiye

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)116-127
Number of pages12
JournalAnimal Feed Science and Technology
Volume244
DOIs
Publication statusPublished - Oct 2018
Externally publishedYes

Keywords

  • Antioxidant
  • Bioactive profile
  • Dehydration
  • Grape pomace
  • Microbial diversity

ASJC Scopus subject areas

  • Animal Science and Zoology

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