Chemical evaluation of biochemical constituents in grape (vitis vinifera) and olive (olea eurpea) pomaces [electronic resource].

Includes references.

Three Egyptian pomaces were studied. They were white grape pomace, red grape pomace as well as olive pomace. Grape pomaces had a high content of total carbohydrates (40.0% and 37.5% for red and white grape respectively) and noticeable contents of total protein (13.0% and 12.0% for red and white grape pomaces respectively). Olive pomace had a 10.0% of total carbohydrates and 5.00/0 of total protein. Also pomaces contained 71.0%, 35.0 % and 32.0% of fiber for olive, white grape and red grape respectively. Calcium (4121.7 ppm in white grape pomace), Potassium (5614.1 ppm in olive pomace), Magnessium (327.8 ppm in olive pomace), Sodium (1315.2 ppm in red grape pomace) and Phosphorous (643.0 ppm in red grape pomace) were the predominant minerals. Olive pomace contained highest percentage of both total and free phenolic compounds (4.1% and 1.4% respectively), while white grape pomace contained highest percentage of conjugated phenolic compounds (2.3%). Pomaces were contained noticeable percentages of Methionine (2.5%, 2.0% and 1.5% for white and red grape pomaces and olive pomace respectively). Acedic amino acids (Glutamic and Aspartic acid) were highest in three pomaces. Key words: Pomaces, carbohydrates, proteins, minerals, phenolic compounds, amino acids.

Summary in Arabic.

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