RT Journal Article
T1 Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace
A1 Chamorro Francisco, Susana
A1 Goñi Cambrodón, Isabel
A1 Viveros Montoro, Agustín
A1 Hervert-Hernández, Deysy
A1 Brenes, Agustín
AB This study was undertaken to investigate the effect of heat treatment on polyphenolic content and antioxidant activity in grape pomace (GP) and grape seed extract (GSE). GP and GSE were heat treated in a furnace or autoclaved at 100 °C for 15, 30 and 60 min. Structural modifications of the polyphenols during thermal processes were determined by HPLC–MS, and the antioxidant activity was determined by ABTS, DPPH and photochemiluminescence methods. In general, furnace thermal treatment of GSE and GP did not affect the total extractable polyphenols content, tannin content, procyanidin components and the antioxidant activity. Autoclave treatment caused an extensive hydrolysis of gallocatechin (70%), catechin (61%), epicatechin (65%), procyanidin B1 (75%) and procyanidin B2 (73%) in GSE, and an increase in gallic acid (71%), gallocatechin (100%) and epicatechin gallate (129%) in GP. Autoclave treatment did not affect the antioxidant activity of GSE or GP. It can be concluded that the effect of autoclave was more severe than furnace heat treatment modifying the phenolic profile in a different manner depending on the grape seed product used. These modifications were not related with changes in antioxidant activity.
PB Springer Nature
SN 1438-2377
YR 2011
FD 2011
LK https://hdl.handle.net/20.500.14352/97867
UL https://hdl.handle.net/20.500.14352/97867
LA eng
NO Chamorro, S., Goñi, I., Viveros, A. et al. Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace. Eur Food Res Technol 234, 147–155 (2012).
NO Ministerio de Ciencia e Innovación (España)
NO Comunidad de Madrid 
DS Docta Complutense
RD 21 abr 2025