Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters
Introduction
The development of wine industry and increase of wine consumption have led to the evaluation of wine by-products in various food products for making them healthier. The waste materials of grape seed pulp in red and white wine industry (seeds, stem, and peels) contain lipid, protein, carbohydrate and polyphenols (5–8%) and are generally utilized as cattle feed (Bucic-Kojic et al., 2007, Du and Lou, 2008, Lu and Foo, 1999, Luque-Rodriguez et al., 2005, Mayer et al., 2008). This grape marc has been shown to contain high amounts of antioxidant compounds (Amico et al., 2004, Baydar et al., 2004, Bucic-Kojic et al., 2007, Guendez et al., 2005, Louli et al., 2004, Shaker, 2006).
Grape seed flour is one of the components of grape marc and is a good source of polyphenols which contain a wide variety of proanthocyanidins (Janisch, Ölschläger, Treutter, & Elstner, 2006). Proanthocyanidins comprise a complex mixture of monomers, oligomers and polymers of (+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin and their 3-O-gallic acid esters (Bozan et al., 2008, Brenes et al., 2008, Du and Lou, 2008, Maier et al., 2009, Mulinacci et al., 2008, Yemis et al., 2008). The monomeric flavan-3-ols (catechin, epicatechin and epigallocatechin) and their acylated forms (esters with gallic acid) (epicatechin gallate and epigallocatechin gallate), phenolic acids (gallic acid in particular) and dimeric B1, B2 procyanidins are the characteristic phenolic constituents of grape seeds. (Hatzidimitriou et al., 2007, Palma and Taylor, 1999, Yılmaz and Toledo, 2004). Flavan-3-ols have been reported to exhibit several beneficial effects on human health by acting as antioxidant, anticarcinogen, cardiopreventive, antimicrobial, anti-viral, and neuro-protective agents (Aron and Kennedy, 2008, Janisch et al., 2006).
In addition to its high antioxidant content, grape seed flour can be an alternative material to be utilized in various food products due to its high dietary fibre content (Vitis-vital, 2009). Although the fibre amount of grape seed varies according to the kind of grape, grape seed can contain as much as 40% fibre (Kim et al., 2006, Murga et al., 2000).
Numerous studies have evaluated wine by-products, but limited studies have evaluated the nutritional parameters of grape seed flour in meat products/formulations. The aim of this project was to examine the quality and functional characteristics of grape seed flour on frankfurter quality and yield characteristics.
Section snippets
Materials
Grape seed flour for this study was prepared from the Bogazkere grape as a by-product of the red wine manufacturing process in Kavaklidere (Turkey). The preparation of flour from grape seeds and extraction of oil from the flour were conducted by a food and fodder factory (Tüzün, Tarsus, Turkey). The other materials for the frankfurter production namely beef, fat and seasoning were obtained from Pınar Integrated Meat and Feed Industries Inc. (Izmir, Turkey).
Preparation of frankfurters
The frankfurters were produced in a
Results and discussion
The grape seed flour used in this study was obtained from a grape seed processing facility (Tüzün) and the composition of the flour is available in Table 2. The oil amount of the flour was low, given the oil had been removed during a previous step in the manufacturing process.
Moisture content of the frankfurters are given in Table 3. The value of control (Treatment 1) was found to be 64.13, but the others varied between 59.75% and 64.61%. Slight differences in moisture content were noted across
Conclusion
Moisture, fat, pH, oxidation, colour, protein, total dietary fibre, water holding capacity and sensory evaluations of the frankfurters including grape seed flour were examined in this study. Oxidation of frankfurters was minimized with increasing levels of grape seed flour in the formulation as a result of the strong antioxidant properties that exist within the grape seed flour. Colour values (L*, a* and b*) of the frankfurters had a tendency to decrease relative to the amount of grape seed
Acknowledgements
The authors would like to thank Hacettepe University Research Center Office for financial support, Tüzün Company for supplying grape seed flour, Pinar Integrated Meat and Feed Industries Inc. (Izmir, Turkey) for preparing of frankfurters and the staff of Food Engineering Department for sensory evaluation.
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