Abstract
Wine pomace is a by-product of wine industry. The objective of this investigation was to evaluate the biotransformation of wine pomace by L. edodes MCC 55. As substrates were used wine pomaces of Özbek and Gaziantep wines produced under conventional conditions. L.edobes MCC 55 cultures were used for biotransformation. During study were determined the effects of different media used during solid state fermentation (water and CaCO3, NH4NO3) and different solvents used during extraction (water and ethanol) on phenols and consequently their radical scavenging activities. The ethyl alcohol used during extraction stages was determined as more effective solvent regarding antioxidant activity (TEAC) values. Using of water both during fermentation and extraction steps was determined to be significant for increasing the values of hydroxycinnamic and hydroxybenzoic acids. There were determined close relations among total phenol, tartaric acid esters, flavonols, anthocyanins and gallic acid values with samples produced by solid state fermentation with additional nutrient and using ethyl alcohol during extraction stage. Close interaction between antioxidant activity (TEAC) values and samples obtained by using ethanol during extraction were indicated, also. These results demonstrated that by-products such as wine pomace could be successfully used for production of valuable bioactive compounds.
Highlights
In industry, raw materials are processed according to a certain purpose, while some substances emerging as waste material
The results demonstrated that inhibition of low density lipoprotein (LDL) oxidation is affected from grape varieties, addition of nutrients prior solid state fermentation and solvent type used during extraction
With the addition of CaCO3 and NH4NO3 to the medium and extraction with ethanol the total anthocyanins content was drop to 46.07 mmol L-1 and flavonol drop to 0.45 mmol L-1 .These results demonstrated that the accumulation of anthocyanin and flavonol content could be performed without any additional nutritional supply for medium during solid state fermentation
Summary
Raw materials are processed according to a certain purpose, while some substances emerging as waste material. Wine pomace is the by-product of wine processing industry and consists of the skin, pulp and seed of the fruit. It is rich in dietary fiber, valuable bio products. Phenolic compounds, which contain hydroxyl group (- OH) attached to a benzene ring form part of the grape, such as the rind, core and stalk. The objective of this study was to investigate the bioconversion of wine pomace by L. edodes MCC 55 by solid state fermentation. Pomace obtained during production of wines of two different grape variety (Gaziantep and Özbek) were subjected to solid state fermentation by L. edodas in presence of different compounds (CaCO3, NH4NO3). The effects of all these parameters on inhibition of LDL oxidation, antioxidant activity, total phenolic contents, tartaric acid esters, total flavonols, total anthocyanins and some individual phenolic compounds were determined
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