The polyphenol constituents of grape pomace

Chemical investigation of Chardonnay grape pomace has resulted in the isolation of 17 polyphenols which were identified by NMR spectroscopy as gallic acid, its 3- and 4-β-glucopyranosides, trans-caftaric acid, cis- and trans-coutaric acid, 2-hydroxy-5-(2-hydroxyethyl)phenyl-β-glucopyranoside, catech...

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Bibliographic Details
Published inFood chemistry Vol. 65; no. 1; pp. 1 - 8
Main Authors Lu, Yinrong, Yeap Foo, L.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.04.1999
Elsevier
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Use and upgrading of agricultural and food by-products. Biotechnology
Phenols
Polyphenol
Qualitative analysis
Chemical composition
Grape pomace
Wine by product
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Summary:Chemical investigation of Chardonnay grape pomace has resulted in the isolation of 17 polyphenols which were identified by NMR spectroscopy as gallic acid, its 3- and 4-β-glucopyranosides, trans-caftaric acid, cis- and trans-coutaric acid, 2-hydroxy-5-(2-hydroxyethyl)phenyl-β-glucopyranoside, catechin, epicatechin, procyanidin B1, quercetin 3-glucoside, quercetin 3-glucuronide, kaempferol 3-glucoside, kaempferol 3-galactoside, eucryphin, astilbin and engeletin. Gallic acid 3-β-glucopyranoside, gallic acid 4-β-glucopyranoside and 2-hydroxy-5-(2-hydroxyethyl)phenyl-β-glucopyranoside are reported here as natural grape constituents for the first time. ©
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(98)00245-3