Flavanol content and nutritional quality of wastes from the making of white and rosé wines from mountain vineyards

Abstract

The present work examines the flavanol content of 1) the seed waste resulting from the production of white and rosé wines from mountain-cultivated grapes in northern Spain, 2) the cold press-extracted oils of these seeds and 3) the left-over pelleted seed husks. In addition, both oils were analyzed to determine their nutritional quality and physicochemical characteristics. Flavanols, particularly the dimers procyanidin B1 and procyanidin B2 were abundant in all waste fractions from both types of pomace, although the highest concentrations of flavanols were found in the white grape pomace and in its extracted oil. The white grape seed oil had ten times more flavanol than the rosé grape seed oil. The values for the nutritional variables measured for both oils, although they differed, were commonly within the limits established by the Codex Alimentarius for edible vegetable oils.