Polyphenol composition and antioxidant activity of wine raw materials and pomace from hybrid grapes, aronia, and Japanese quince ia melanocarpa) and Japanese quince (Chaenomeles japonica)

Authors

• Reelika Rätsep Estonian University of Life Sciences
• Mariana Maante-Kuljus Estonian University of Life Sciences
• Kadri Karp Estonian University of Life Sciences
• Hedi Kaldmäe Estonian University of Life Sciences
• Priit Põldma Estonian University of Life Sciences
• Angela Koort Estonian University of Life Sciences
• Leila Mainla Estonian University of Life Sciences
• Ulvi Moor Estonian University of Life Sciences

DOI: https://doi.org/10.23986/afsci.143844

Abstract

Wine pomace contains high amounts of bioactive compounds, mainly polyphenols, with varying concentrations depending on multiple factors. This research aimed to determine differences in the content of polyphenols and antioxidant activity of the wine raw materials and pomace of Japanese quince (‘Rasa’), aronia (seedlings), and grape (‘Hasansky Sladky’) and between harvest years (2021, 2022), as well as between fruits and pomace. Pomace from aronia and Japanese quince was obtained after maceration for 5 and 7 days, respectively, while grape pomace was collected on the day of harvest. The polyphenol content of fruits and pomace varied significantly between harvest years. Aronia had the highest total polyphenol content in fruits (989 mg GAE 100 g^-1) and pomace (1022 mg GAE 100 g^-1), followed by Japanese quince (625 and 722 mg GAE 100 g^-1) and grapes (390 and 481 mg GAE 100 g^-1). Aronia fruits and pomace had higher antioxidant activity. Compared to the fruits, aronia pomace had less chlorogenic acid and neochlorogenic acid. Flavanols were the main polyphenols in the Japanese quince, showing lower content in the pomace when compared to fruits, except catechin content was higher. The content of anthocyanins and flavonols was higher in the rosé wine pomace than in the fruits of grapes.