Fruit, vegetable and brewers’ waste

Boushy, A. R. Y. El; Poel, A.F.B. van der

doi:10.1007/978-1-4615-2654-4_6

Cited by 2 publications

(3 citation statements)

References 75 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Byproducts of wine/grape juice processing provide an abundant source of flavonoid compounds ( − ). After grapes are pressed and the juice is collected, the remaining material is known as pomace.…”

Section: Introductionmentioning

confidence: 99%

“…After grapes are pressed and the juice is collected, the remaining material is known as pomace. This material contains grape seeds, skins, and/or stems ( , ). Grape seeds (rich in proanthocyanidins) from grape juice and wine processing can be separated, extracted, dried, and purified into grape seed extract (GSE), which contains phenolic compounds ( 11 , 25 , 28−30 ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Pre- and Post-Mortem Use of Grape Seed Extract in Dark Poultry Meat To Inhibit Development of Thiobarbituric Acid Reactive Substances

Lau

King

2003

J. Agric. Food Chem.

126

View full text Add to dashboard Cite

Diets containing grape seed extract (GSE)-control, GSE [low GSE, low GSE + methionine, high GSE, and high GSE + methionine], or alpha-tocopherol-were fed to broiler chicks to estimate the antioxidative activity of GSE in processed meat. GSE was detrimental to the growth of chicks, and methionine did not reverse the detrimental effect. GSE with 85.4 g of gallic acid equiv/100 g (GAE 85.4) was added to ground dark turkey meat to obtain treatments with no GSE, 1.0% GSE, and 2.0% GSE and then processed as unsalted or salted and unheated or heated. Processed treatments were analyzed for thiobarbituric acid reactive substances (TBARS) and percent expressible moisture (%EM). GSE at 1.0 and 2.0% decreased TBARS values nearly 10-fold as compared to the control. GSE (1.0%) had a %EM value significantly greater than that of the control. GAE 85.4 decreased TBARS values more than GAE 88.9.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Pre- and Post-Mortem Use of Grape Seed Extract in Dark Poultry Meat To Inhibit Development of Thiobarbituric Acid Reactive Substances

Lau

King

2003

J. Agric. Food Chem.

126

View full text Add to dashboard Cite

show abstract

“…In grape processing for wine, an estimated 3.6 million tons of byproducts is produced worldwide (). The byproducts from wine/grape juice processing consist of flavonoid-rich seeds, skins, and/or stems ( − ). Grape seeds can be extracted and purified into GSE.…”

Section: Introductionmentioning

confidence: 99%

An Assay To Estimate Tannins Added to Postmortem Turkey Meat

Lau

King

Waterhouse

2003

J. Agric. Food Chem.

View full text Add to dashboard Cite

A method for quantification of tannins in wine was adapted to determine tannins added to turkey meat. Standard curves containing varying amounts of GSE [0, 0.5, 1.0, 1.5, 2.0, 2.5, and 5.0%, (w/w)] as a source of tannins were developed. The R(2) value of the mean standard curve was 0.9992. The overall percent recovery of GSE in meat was determined to be 54.78%. Results showed that estimation of GSE in four out of five of the spiked samples was less than or equal to 10%. It is unclear as to why spiked samples at 0.048 mg of GSE were always underestimated (25.0%). Overall, the method seems applicable for estimation of tannins in poultry meat and is probably applicable to estimation of tannins in other meat products.

show abstract

Fruit, vegetable and brewers’ waste

Cited by 2 publications

References 75 publications

Pre- and Post-Mortem Use of Grape Seed Extract in Dark Poultry Meat To Inhibit Development of Thiobarbituric Acid Reactive Substances

Pre- and Post-Mortem Use of Grape Seed Extract in Dark Poultry Meat To Inhibit Development of Thiobarbituric Acid Reactive Substances

An Assay To Estimate Tannins Added to Postmortem Turkey Meat

Contact Info

Product

Resources

About