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dc.contributor.advisorAwika, Josepheng
dc.contributor.authorSpradling, Victoria Bairdeng
dc.date.issued2008eng
dc.date.submitted2008 Summereng
dc.descriptionThe entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file.eng
dc.descriptionTitle from title screen of research.pdf file (viewed on August 14, 2009)eng
dc.descriptionThesis (M.S.) University of Missouri-Columbia 2008.eng
dc.description.abstractGrape pomace by-products, from wine-making, have some beneficial antioxidant compounds left in them after vinification and could be a cheap source of these compounds for value added products. One of the most common antioxidant groups found in grapes are the phenols. These antioxidants have the potential to reduce cardiovascular disease, prevent some cancers, have chemoprotective roles, reduce signs of skin aging, aid in glucose transport, and prevent other diseases such as iron storage disease (ISD). In this research, five Missouri red wine pomace samples were evaluated; Chambourcin, Grenache, Michigan, Norton and Vincent varieties. They were analyzed for total phenolic content using the Folin-Ciocalteu assay, total condensed tannin content using the Vanillin-HCl assay, procyanidin degree of polymerization using normal-phase HPLC, iron-binding potential using the iron-binding phenolic capacity assay, and antioxidant activity using the ABTS and ORAC assays. The results showed that the vinification method applied to the grape variety greatly affected the pomace properties and composition. Red wine pomace, produced from lightly pressed grapes, has higher phenolic and antioxidant activities. This type of pomace has the greatest potential for applications that will benefit animal and human health.eng
dc.description.bibrefIncludes bibliographical referenceseng
dc.identifier.merlinb70640646eng
dc.identifier.oclc430540199eng
dc.identifier.urihttps://doi.org/10.32469/10355/5644eng
dc.identifier.urihttps://hdl.handle.net/10355/5644
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshRed wines -- By-productseng
dc.subject.lcshRed wines -- Nutritioneng
dc.subject.lcshPhenolseng
dc.subject.lcshAntioxidants -- Health aspectseng
dc.subject.lcshHemochromatosiseng
dc.titlePhenolics in red wine pomace and their potential application in animal and human healtheng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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