Characterization of Cabernet, Grenache, and Syrah grape marc powders produced in northwestern Mexico

Abstract

Grape marc powders from winemaking using the cultivars Cabernet Sauvignon (Cabernet), Grenache noir (Grenache), and Petite Syrah (Syrah) produced in northwestern Mexico were evaluated for potential incorporation into food formulations. The powders showed water activity of ≤ 0.4, the microbiological load was 4 log CFU/g, and the absence of Gram-negative bacteria. The physical properties of all powders revealed intermediate flow properties. Grenache showed higher values in color than Cabernet and Syrah. The main chemical compositions present were as follows: fat, 7-9%; protein, 12-13%; and dietary fiber, 56-66%. The total phenols were 2.50, 1.47, and 2.30 g GAE/100 g powder for Cabernet, Grenache, and Syrah, respectively. Antioxidant capacity (DPPH) was 19.25, 19.32, and 17.52, mM ET/g for Cabernet, Grenache, and Syrah, respectively. Trace of sugars and monosaccharides were present in all powders. The powders contained minerals Cu and Mn to such a concentration that they could provide ≈ 100% of the recommended daily intake, while Ca, Fe and Mg were present to provide ≈ 50%; Na concentration was low (≈ 2%). Taken together, we found that the grape marc powders of northwestern Mexico are suitable to be incorporated into food formulations.

Keywords: Nutritional; Antioxidant; Grape pomace