01909naa a2200277 a 450000100080000000500110000800800410001902400580006010000140011824501020013226000090023452010830024365000250132665000170135165000230136865300300139165300250142165300190144670000230146570000170148870000190150570000170152470000230154170000210156477300460158520349912017-02-10       2016    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1016/j.foodchem.2016.01.0392DOI1 aBERES, C.  aAntioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace.h[electronic resource]  c2016  aBrazilian grape pomace was extracted in hot water, and a factorial experiment was used to evaluate polysaccharide recovery. The dependent variables were the temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3 to 10%, and the highest sugar content was observed when extraction was carried out at 100 °C from finely sized particles (£ 249 ?m) in a 1:12 solute:solvent ratio. The monosaccharide composition of extracts obtained from flours were, on average, Rha:Ara:Xyl:Man:Gal:Glc:GalA in a 3:32:2:13:11:20:19 molar ratio, with varying Glc:GalA ratios. 13C NMR and HSQC spectra confirmed the presence of pectic- and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extraction, and catechin, gallic acid and epicatechin were the principal compounds identified. The extracts also had ABTS radical scavenging capacity (from 8.00 to 46.60 mMol Trolox/100 g pomace). These findings indicate that these grape pomace flours are rich in antioxidant dietary fibre and have a potential use as food ingredients.  aantioxidant activity  agrape pomace  aphenolic compounds  aAntioxidant dietary fibre  aHot water extraction  aPolysaccharide1 aSIMAS-TOSIN, F. F.1 aCABEZUDO, I.1 aFREITAS, S. P.1 aIACOMINI, M.1 aMELINGER-SILVA, C.1 aCABRAL, L. M. C.  tFood Chemistrygv. 201, p. 145-152, 2016.