Characterization of Black Borgoña (<i>Vitis labrusca</i>) and Quebranta (<i>Vitis vinifera</i>) grapes pomace, seeds and oil extract

BARRIGA-SÁNCHEZ, Maritza; CAMPOS MARTINEZ, Martin; CÁCERES YPARRAGUIRRE, Hanna; ROSALES-HARTSHORN, María

doi:10.1590/fst.71822

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.71822 copy

Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Proximal composition, dietary minerals, total phenolic compounds (TPC) and antioxidant capacity (AC) were quantified in Black Borgoña (BBGP) and Quebranta grapes pomace (QGP) from Chincha and Ica (Peru). TPC and AC of grapes seeds and oil were also investigated, as quality and fatty acids of the oil. The highest amount of protein was for QGP (Chincha) (13.29 ± 0.01 g/100 g dw) and lipids in BBGP (Ica) (13.67 ± 0.01 g/100 g dw). Fe in QGP (Chincha) (61.46 ± 2.76 mg/100 g dw) and Ca in BBGP (Ica) (424.24 ± 13.35 mg/100 g dw) were higher than in the other samples. The most abundant fatty acid was linoleic with 71.70 ± 0.01% in Black Borgoña grape seed oil (BBGSO) (Chincha). Highest TPC corresponded to Quebranta grape seeds (QGS) (Ica) (14.43 ± 0.75 mg GAE/100 g dw). The highest AC by DPPH and FRAP was achieved by QGS (Chincha) (1255.39 ± 61.45 µmol TE/g dw) and QGS (Ica) (960.77 ± 56.68 µmol TE/g dw), respectively. Differences in AC by ABTS for grape seed oil were not significant (p > 0.05). In conclusion, BBGP and QGP, seeds and oil showed an enormous potential for their application as functional additives in the food industry.

Keywords:
Borgoña; Quebranta; pomace; fiber; antioxidant capacity; seed oil

Cultivar zones	Black Borgoña	Quebranta
	*(Vitis labrusca)*	*(Vitis vinifera)*

Chincha	Viñedo Maskay Pacha de Lomo Largo. Sunampe	Viñedo Maskay Pacha de
	13° 25' 19.056” S	Lomo Largo. Sunampe
	76° 10' 9.912” W	13° 25' 19.056” S
		76° 10' 9.912” W
Ica	Santiago Vineyard	Salas Guadalupe Vineyard
	14° 11' 2.256” S	13° 59´57.07” S
	75° 42' 51.840” W	75° 46´12.62” W

Cultivar zone	Pomace	Moisture¹ 1 Results were calculated on wet weight basis.	Protein² 2 Results were calculated on a dry weight basis.	Lipids²	Ash²	Fiber²
Chincha	BBGP	9.77 ± 0.01^a	9.83 ± 0.21^c	10.31 ± 0.08^b	6.46 ± 0.11^c	55.07 ± 0.11^c
	QGP	5.58 ± 0.01^c	13.29 ± 0.01^a	8.76 ± 0.04^c	9.73 ± 0.07^a	57.76 ± 0.06^a
Ica	BBGP	5.18 ± 0.02^d	11.40 ± 0.06^b	13.67 ± 0.01^a	7.78 ± 0.05^b	55.43 ± 0.06^b
	QGP	8.22 ± 0.06b	10.17 ± 0.22^c	8.80 ± 0.12^c	5.73 ± 0.02^d	52.46 ± 0.08^d

	Chincha		Ica
	BBGP	QGP	BBGP	QGP
Cu	0.80 ± 0.07^b	1.92 ± 0.06^a	0.11 ± 0.00^c	1.14 ± 0.20^b
Fe	24.54 ± 0.84^c	61.46 ± 2.76^a	6.71 ± 0.11^d	42.56 ± 2.12^b
Zn	1.22 ± 0.04^b	2.00 ± 0.10^a	1.12 ± 0.01^b	1.28 ± 0.02^b
Na	20.09 ± 0.40^c	34.01 ± 0.98^a	2.90 ± 0.23^d	26.12 ± 2.17^b
K	1085.58 ± 26.85^c	1655.94 ± 16.10^a	1254.57 ± 60.18^b	1022.95 ± 25.66^c
Ca	359.41 ± 43.20^ab	272.22 ± 16.22^bc	424.24 ± 13.35^a	255.84 ± 13.50^c
Mg	73.09 ± 2.75^c	86.12 ± 0.35^b	107.12 ± 0.27^a	79.29 ± 1.89^bc
P	183.01 ± 19.30^b	306.27 ± 15.29^a	214.72 ± 20.91^b	195.68 ± 12.38^b

Cultivar zones		POV (meq peroxide/kg oil)	α-tocopherol (mg α-tocopherol /100 g oil)
Chincha	BBGSO	1.22 ± 0.14^bc	6.13 ± 0.19^d
	QGSO	1.54 ± 0.14^ab	21.85 ± 0.50^a
Ica	BBGSO	1.06 ± 0.18^c	9.18 ± 0.16^b
	QGSO	1.91 ± 0.18^a	7.46 ± 0.02^c

Fatty Acids	Oil extraction yield (g/100 g seed oil)
	Quebranta		Black Borgoña
	Chincha	Ica	Chincha	Ica
C 14:0 (Myristic)	0.04 ± 0.0^c	0.04 ± 0.0^c	0.07 ± 0.01^b	0.12 ± 0.01^a
C 16:0 (Palmitic)	7.03 ± 0.11^b	6.96 ± 0.04^b	6.99 ± 0.02^b	7.91 ± 0.04^a
C 16:1 (Palmitoleic)	0.09 ± 0.01^c	0.10 ± 0.0^c	0.13 ± 0.01^b	0.22 ± 0.01^a
C 18:0 (Stearic)	4.72 ± 0.08^a	3.61 ± 0.01^c	3.14 ± 0.01^d	3.90 ± 0.04^b
C 18:1 ω-9 (Oleic)	18.92 ± 0.06^a	19.14 ± 0.09^a	16.23 ± 0.01^b	19.22 ± 0.39^a
C 18:1 ω-7 (Vaccenic)	0.64 ± 0.04^a	0.69 ± 0.09^a	0.85 ± 0.01^a	0.84 ± 0.05^a
C 18:2 ω-6 (Linoleic)	67.74 ± 0.17^c	68.80 ± 0.06^b	71.70 ± 0.01^a	66.94 ± 0.46^c
C 18:3 ω-6 (γ-Linolenic)	0.11 ± 0.00^a	0.05 ± 0.00^b	0.10 ± 0.01^a	0.06 ± 0.01^b
C 18:3 ω-3 (α-Linolenic)	0.31 ± 0.01^b	0.30 ± 0.00^b	0.50 ± 0.01^a	0.47 ± 0.01^a
C 20:4 ω-6 (Arachidonic)	0.21 ± 0.00^a	0.17 ± 0.00^b	0.14 ± 0.01^c	0.16 ± 0.01^b
C 20:1 ω-9 (Eicosenoic)	0.18 ± 0.00^a	0.14 ± 0.00^a	0.14 ± 0.01^a	0.16 ± 0.01^a
Saturated Fatty Acids (SFA)	12	10.78	10.35	12.09
Monounsaturated Fatty Acids (MUFA)	19.84	20.07	17.35	20.44
Polyunsaturated Fatty Acids (PUFA)	68.16	69.15	72.3	67.47

Sample type	Cultivar zones		TPC^* * Results were expressed on a dry weight basis. (g GAE/100 g)	IC 50 (µg extract/mL)		FRAP^* * Results were expressed on a dry weight basis. (µmol TE/g)
	Chincha	BBGP	6.31 ± 0.14^b	31.71 ± 0.28^a	266.35 ± 2.36^c	448.84 ± 10.57^b
Pomace		QGP	7.24 ± 0.05^a	14.75 ± 2.28^b	771.84 ± 48.56^a	551.22 ± 7.48^a
	Ica	BBGP	5.80 ± 0.04^c	16.56 ± 0.6^b	269.12 ± 9.78^c	425.67 ± 3.88^b
		QGP	7.05 ± 0.14^a	18.97 ± 0.38^b	538.27 ± 10.9^b	519.54 ± 7.71^a
	Chincha	BBGS	8.11 ± 0.41^b	5.48 ± 0.28^a	579.78 ± 29.61^b	518.29 ± 6.31^b
Seeds		QGS	13.35 ± 0.71^a	3.02 ± 0.15^c	1255.39 ± 61.45^a	912.84 ± 6.39^a
	Ica	BBGS	6.76 ± 0.16^b	4.16 ± 0.13^b	551.77 ± 16.66^b	359.55 ± 25.69^c
		QGS	14.43 ± 0.75^a	3.8 ± 0.25^b	1245.21 ± 81.78^a	960.77 ± 56.68^a

Cultivar zones		TPC^* * Results were expressed on a dry weight basis. (mg GAE/100 g)	ABTS* (µmol TE/g)
Chincha	BBGSO	5.51 ± 0.03^c	1.71 ± 0.69^a
	QGSO	13.59 ± 0.40^a	1.99 ± 0.20^a
Ica	BBGSO	6.04 ± 0.40^c	1.73 ± 0.02^a
	QGSO	12.97 ± 0.09^b	1.97 ± 0.04^a

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[1] *Corresponding author: maritza.barriga@autonomadeica.edu.pe