Table 1 Physicochemical and phytochemical composition of the grape pomace powder (GPP)
From: Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
Parameter | GPP |
|---|---|
Energy (kcal/100 g) | 189 |
Moisture (%) | 3.8 ± 0.07 |
Ash (%) | 7.0 ± 0.02 |
Lipids (%) | 10.7 ± 0.30 |
Protein (%) | 10.9 ± 0.13 |
Total carbohydrates (%) | 67.6 ± 0.11 |
Total dietary fiber (%) | 55.4 ± 0.65 |
Reducing sugars (mg GluE/g) | 96.0 ± 5.0 |
Total phenolic compounds (mg GAE/g) | 68.2 ± 0.65 |
Flavonoids (mg CE/g) | 38.7 ± 2.44 |
Anthocyanins (µg Mav-3-gluE/g) | 286.5 ± 6.48 |
Condensed Tannins (mg CE/g) | 11.2 ± 0.71 |
Antioxidant activity | |
FRAP (µmol TE/g) | 292.4 ± 13.55 |
ABTS+ (µmol TE/g) | 503.2 ± 28.55 |
DPPH* (µmol TE/g) | 448.1 ± 17.43 |