Grapes are rich in phenolic compounds, being important for human health with anti-inflammatory, antiatherosclerotic, antimutagenic, anticarcinogenic, antibacterial, antiviral, and antimicrobial activity. The winemaking of the grapes generates significant amounts waste. These wastes contain bioactive compounds their biomass that can be used as a source food improvement or nutrition supplementati...

The aim of the experiment was to determine amino acid content in 3 grape varieties by-products (bunch, pomace, stem) from Austria (AT) and Slovakia (SK). In total, 54 samples Zweigelt (ZG), Pinot Blanc (PB) Green Veltliner (GV) white skinned 6 different locations (Nitra Vienna wine region) Vitis vinifera sp. were analysed. each variety acids composition determined for whole (bunch) industry (po...

The aim of this study was to determine the silage quality and in situ degradability silages prepared with addition grape pomace into variety sorghum-sudan grass as rapid fermentable carbohydrate source. Grape obtained at region ensiled sorghum- sudan grown Keskin Fodder Plants Production Processing Facility same period levels 0, 10, 20 40%. Glass jars (1L) were used for ensiling silages. Four s...

Grapes, particularly the species Vitis vinifera L., are one of most widely grown crops in world. Winemaking processes generate a high amount residues, which currently pose an environmental and economic sustainability problem for companies sector. For this reason, solutions being explored development new products with high-added value derived from valorization these residues. One wastes produced...

Wine grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35-65% reduction of peroxide...

Background and Objectives: Sodium nitrite and potassium nitrite have been traditionally used for inhibition of Clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. Nowadays, application of natural preservatives in order to reduce the n...

The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating these properties with the chemical composition of the extract and, as a consequence, with the extraction procedure. The shrimp residue was p...

Red wines and their grape pomaces are important sources of phenolic compounds. Inhibition plateletaggregation is one the mechanisms proposed for cardioprotective effect compounds fromwine pomace; however, content affected by region, variety winemaking process.In present study, antiplatelet red was related to its content(determined spectrophotometric techniques) profile (determined using HPLC-MS...