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pomace</title> <meta name="description" content="Search results for: grape pomace"> <meta name="keywords" content="grape pomace"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="grape pomace"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 119</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: grape pomace</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">119</span> Effect of Xenobiotic Bioactive Compounds from Grape Waste on Inflammation and Oxidative Stress in Pigs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ionelia%20Taranu">Ionelia Taranu</a>, <a href="https://publications.waset.org/abstracts/search?q=Gina%20Cecilia%20Pistol"> Gina Cecilia Pistol</a>, <a href="https://publications.waset.org/abstracts/search?q=Mihai%20Alexandru%20Gras"> Mihai Alexandru Gras</a>, <a href="https://publications.waset.org/abstracts/search?q=Mihai%20Laurentiu%20Palade"> Mihai Laurentiu Palade</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariana%20Stancu"> Mariana Stancu</a>, <a href="https://publications.waset.org/abstracts/search?q=Veronica%20Sanda%20Chedea"> Veronica Sanda Chedea</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the last decade bioactive compounds from grape waste are investigated as new therapeutic agents for the inhibition of carcinogenesis and other diseases. The objective of this study was to characterize several bioactive compounds (polyphenols and polyunsaturated fatty acids) of a dried grape pomace (GP) derived from a Romanian winery and further to evaluate their effect on inflammation and oxidative markers in liver of pig used as animal model. The total polyphenol concentration of pomace was 36.2g gallic acid equiv /100g. The pomace was rich in polyphenols from the flavonoids group, the main class being flavanols (epicatechins, catechin, epigallocatechin, procyanidins) and antocyanins (Malvidin 3-O-glucoside). The highest concentration was recorded for epicatechin (51.96g/100g) and procyanidin dimer (22.79g/100g). A high concentration of total polyunsaturated fatty acids (PUFA) especially ω-6 fatty acids (59.82 g/100g fat) was found in grape pomace. 20 crossbred TOPIG hybrid fattening pigs were randomly assigned (n = 10) to two experimental treatments: a normal diet (control group) and a diet included 5% grape pomace (GP group) for 24 days. The GP diet lowered the gene expression and protein concentration of IL-1β, IL-8, TNF-α and IFN-γ cytokines in liver suggesting an anti-inflammatory effect of GP diet. Concentration of hepatic TBARS also decreased, but the total antioxidant capacity (liver TEAC) and activity and gene expression of antioxidant enzymes (superoxide dismutase, catalase and glutathione peroxidase) did not differ between the GP and control diet. The results showed that GP diet exerted an anti-inflammatory effect, but the 5% dietary inclusion modulated only partially the oxidative stress. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=animal%20model" title="animal model">animal model</a>, <a href="https://publications.waset.org/abstracts/search?q=inflammation" title=" inflammation"> inflammation</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20waste" title=" grape waste"> grape waste</a>, <a href="https://publications.waset.org/abstracts/search?q=immune%20organs" title=" immune organs"> immune organs</a> </p> <a href="https://publications.waset.org/abstracts/68317/effect-of-xenobiotic-bioactive-compounds-from-grape-waste-on-inflammation-and-oxidative-stress-in-pigs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68317.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">339</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">118</span> In vitro Bioacessibility of Phenolic Compounds from Fruit Spray Dried and Lyophilized Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carolina%20Beres">Carolina Beres</a>, <a href="https://publications.waset.org/abstracts/search?q=Laurine%20Da%20Silva"> Laurine Da Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=Danielle%20Pereira"> Danielle Pereira</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Ribeiro"> Ana Ribeiro</a>, <a href="https://publications.waset.org/abstracts/search?q=Renata%20Tonon"> Renata Tonon</a>, <a href="https://publications.waset.org/abstracts/search?q=Caroline%20Mellinger-Silva"> Caroline Mellinger-Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=Karina%20Dos%20Santos"> Karina Dos Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=Flavia%20Gomes"> Flavia Gomes</a>, <a href="https://publications.waset.org/abstracts/search?q=Lourdes%20Cabral"> Lourdes Cabral</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The health benefits of bioactive compounds such as phenolics are well known. The main source of these compounds are fruits and derivates. This study had the objective to study the bioacessibility of phenolic compounds from grape pomace and juçara dried extracts. For this purpose both characterized extracts were submitted to a simulated human digestion and the total phenolic content, total anthocyanins and antioxidant scavenging capacity was determinate in digestive fractions (oral, gastric, intestinal and colonic). Juçara had a higher anthocianins bioacessibility (17.16%) when compared to grape pomace (2.08%). The opposite result was found for total phenolic compound, where the higher bioacessibility was for grape (400%). The phenolic compound increase indicates a more accessible compound in the human gut. The lyophilized process had a beneficial impact in the final accessibility of the phenolic compounds being a more promising technique. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioacessibility" title="bioacessibility">bioacessibility</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=grape" title=" grape"> grape</a>, <a href="https://publications.waset.org/abstracts/search?q=ju%C3%A7ara" title=" juçara"> juçara</a> </p> <a href="https://publications.waset.org/abstracts/95136/in-vitro-bioacessibility-of-phenolic-compounds-from-fruit-spray-dried-and-lyophilized-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/95136.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">213</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">117</span> Sustainable Valorization of Wine Production Waste: Unlocking the Potential of Grape Pomace and Lees in the Vinho Verde Region</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zlatina%20Genisheva">Zlatina Genisheva</a>, <a href="https://publications.waset.org/abstracts/search?q=Pedro%20Ferreira-Santos"> Pedro Ferreira-Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=Margarida%20Soares"> Margarida Soares</a>, <a href="https://publications.waset.org/abstracts/search?q=C%C3%A2ndida%20Vilarinho"> Cândida Vilarinho</a>, <a href="https://publications.waset.org/abstracts/search?q=Joana%20Carvalho"> Joana Carvalho</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The wine industry produces significant quantities of waste, much of which remains underutilized as a potential raw material. Typically, this waste is either discarded in the fields or incinerated, leading to environmental concerns. By-products of wine production, like lees and grape pomace, are readily available at relatively low costs and hold promise as raw materials for biochemical conversion into valuable products. Reusing these waste materials is crucial, not only for reducing environmental impact but also for enhancing profitability. The Vinhos Verdes demarcated region, the largest wine-producing area in Portugal, has remained relatively stagnant over time. This project aims to offer an alternative income source for producers in the region while also expanding the limited existing research on this area. The main objective of this project is the study of the sustainable valorization of grape pomace and lees from the production of DOC Vinho Verde. Extraction tests were performed to obtain high-value compounds, targeting phenolic compounds from grape pomace and protein-rich extracts from lees. An environmentally friendly technique, microwave extraction, was used for this process. This method is not only efficient but also aligns with the principles of green chemistry, reducing the use of harmful solvents and minimizing energy consumption. The findings from this study have the potential to open new revenue streams for the region’s wine producers while promoting environmental sustainability. The optimal conditions for extracting proteins from lees involve the use of NaOH at 150ºC. Regardless of the solvent employed, the ideal temperature for obtaining extracts rich in polyphenol compounds and exhibiting strong antioxidant activity is also 150ºC. For grape pomace, extracts with a high concentration of polyphenols and significant antioxidant properties were obtained at 210ºC. However, the highest total tannin concentrations were achieved at 150ºC, while the maximum total flavonoid content was obtained at 170ºC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=circular%20economy" title=" circular economy"> circular economy</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenol%20compounds" title=" polyphenol compounds"> polyphenol compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20valorization" title=" waste valorization"> waste valorization</a> </p> <a href="https://publications.waset.org/abstracts/192373/sustainable-valorization-of-wine-production-waste-unlocking-the-potential-of-grape-pomace-and-lees-in-the-vinho-verde-region" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192373.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">19</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">116</span> Recovery of Polyphenolic Phytochemicals From Greek Grape Pomace (Vitis Vinifera L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Christina%20Drosou">Christina Drosou</a>, <a href="https://publications.waset.org/abstracts/search?q=Konstantina%20E.%20Kyriakopoulou"> Konstantina E. Kyriakopoulou</a>, <a href="https://publications.waset.org/abstracts/search?q=Andreas%20Bimpilas"> Andreas Bimpilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Dimitrios%20Tsimogiannis"> Dimitrios Tsimogiannis</a>, <a href="https://publications.waset.org/abstracts/search?q=Magdalini%20C.%20Krokida"> Magdalini C. Krokida</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rationale: Agiorgitiko is one of the most widely-grown and commercially well-established red wine varieties in Greece. Each year viticulture industry produces a large amount of waste consisting of grape skins and seeds (pomace) during a short period. Grapes contain polyphenolic compounds which are partially transferred to wine during winemaking. Therefore, winery wastes could be an alternative cheap source for obtaining such compounds with important antioxidant activity. Specifically, red grape waste contains anthocyanins and flavonols which are characterized by multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties attributed mainly to their antioxidant activity. Ultrasound assisted extraction (UAE) is considered an effective way to recover phenolic compounds, since it combines the advantage of mechanical effect with low temperature. Moreover, green solvents can be used in order to recover extracts intended for used in the food and nutraceutical industry. Apart from the extraction, pre-treatment process like drying can play an important role on the preservation of the grape pomace and the enhancement of its antioxidant capacity. Objective: The aim of this study is to recover natural extracts from winery waste with high antioxidant capacity using green solvents so they can be exploited and utilized as enhancers in food or nutraceuticals. Methods: Agiorgitiko grape pomace was dehydrated by air drying (AD) and accelerated solar drying (ASD) in order to explore the effect of the pre-treatment on the recovery of bioactive compounds. UAE was applied in untreated and dried samples using water and water: ethanol (1:1) as solvents. The total antioxidant potential and phenolic content of the extracts was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and Folin-Ciocalteu method, respectively. Finally, the profile of anthocyanins and flavonols was specified using HPLC-DAD analysis. The efficiency of processes was determined in terms of extraction yield, antioxidant activity, phenolic content and the anthocyanins and flavovols profile. Results & Discussion: The experiments indicated that the pre-treatment was essential for the recovery of highly nutritious compounds from the pomace as long as the extracts samples showed higher phenolic content and antioxidant capacity. Water: ethanol (1:1) was considered a more effective solvent on the recovery of phenolic compounds. Moreover, ASD grape pomace extracted with the solvent system exhibited the highest antioxidant activity (IC50=0.36±0.01mg/mL) and phenolic content (TPC=172.68±0.01mgGAE/g dry extract), followed by AD and untreated pomace. The major compounds recovered were malvidin3-O-glucoside and quercetin3-O-glucoside according to the HPLC analysis. Conclusions: Winery waste can be exploited for the recovery of nutritious compounds using green solvents such as water or ethanol. The pretreatment of the pomace can significantly affect the concentration of phenolic compounds, while UAE is considered a highly effective extraction process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agiorgitico%20grape%20pomace" title="agiorgitico grape pomace">agiorgitico grape pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title=" antioxidants"> antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound%20assisted%20extraction" title=" ultrasound assisted extraction"> ultrasound assisted extraction</a> </p> <a href="https://publications.waset.org/abstracts/31033/recovery-of-polyphenolic-phytochemicals-from-greek-grape-pomace-vitis-vinifera-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31033.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">394</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">115</span> Co-Pyrolysis of Olive Pomace with Plastic Wastes and Characterization of Pyrolysis Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Merve%20Sogancioglu">Merve Sogancioglu</a>, <a href="https://publications.waset.org/abstracts/search?q=Esra%20Yel"> Esra Yel</a>, <a href="https://publications.waset.org/abstracts/search?q=Ferda%20Tartar"> Ferda Tartar</a>, <a href="https://publications.waset.org/abstracts/search?q=Nihan%20Canan%20Iskender"> Nihan Canan Iskender</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Waste polyethylene (PE) is classified as waste low density polyethylene (LDPE) and waste high density polyethylene (HDPE) according to their densities. Pyrolysis of plastic waste may have an important role in dealing with the enormous amounts of plastic waste produced all over the world, by decreasing their negative impact on the environment. This waste may be converted into economically valuable hydrocarbons, which can be used both as fuels and as feed stock in the petrochemical industry. End product yields and properties depend on the plastic waste composition. Pyrolytic biochar is one of the most important products of waste plastics pyrolysis. In this study, HDPE and LDPE plastic wastes were co-pyrolyzed together with waste olive pomace. Pyrolysis runs were performed at temperature 700°C with heating rates of 5°C/min. Higher pyrolysis oil and gas yields were observed by the using waste olive pomace. The biochar yields of HDPE- olive pomace and LDPEolive pomace were 6.37% and 7.26% respectively for 50% olive pomace doses. The calorific value of HDPE-olive pomace and LDPE-olive pomace of pyrolysis oil were 8350 and 8495 kCal. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biochar" title="biochar">biochar</a>, <a href="https://publications.waset.org/abstracts/search?q=co-pyrolysis" title=" co-pyrolysis"> co-pyrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20plastic" title=" waste plastic"> waste plastic</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20olive%20pomace" title=" waste olive pomace"> waste olive pomace</a> </p> <a href="https://publications.waset.org/abstracts/43077/co-pyrolysis-of-olive-pomace-with-plastic-wastes-and-characterization-of-pyrolysis-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43077.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">317</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">114</span> Biological Activity of Bilberry Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gordana%20S.%20%C4%86etkovi%C4%87">Gordana S. Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20T.%20Tumbas%20%C5%A0aponjac"> Vesna T. Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Sonja%20M.%20Djilas"> Sonja M. Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20M.%20%C4%8Canadanovi%C4%87-Brunet"> Jasna M. Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Sladjana%20M.%20Staj%C4%8Di%C4%87"> Sladjana M. Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20J.%20Vuli%C4%87"> Jelena J. Vulić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bilberry is one of the most important dietary sources of phenolic compounds, including anthocyanins, phenolic acids, flavonol glycosides and flavan-3-ols. These phytochemicals have different biological activities and therefore may improve our health condition. Also, anthocyanins are interesting to the food industry as colourants. In the present study, bilberry pomace, a by-product of juice processing, was used as a potential source of bioactive compounds. The contents of total phenolic acids, flavonoids and anthocyanins in bilberry pomace were determined by HPLC/UV-Vis. The biological activities of bilberry pomace were evaluated by reducing power (RP) and α-glucosidase inhibitory potential (α-GIP), and expressed as RP0.5 value (the effective concentration of bilberry pomace extract assigned at 0.5 value of absorption) and IC50 value (the concentration of bilberry pomace extract necessary to inhibit 50% of α-glucosidase enzyme activity). Total phenolic acids content was 807.12 ± 25.16 mg/100 g pomace, flavonoids 54.36 ± 1.83mg/100 g pomace and anthocyanins 3426.18 ± 112.09 mg/100 g pomace. The RP0.5 value of bilberry pomace was 0.38 ± 0.02 mg/ml, while IC50 value was 1.82 ± 0.11 mg/ml. These results have revealed the potential for valorization of bilberry juice production by-products for further industrial use as a rich source of bioactive compounds and natural colourants (mainly anthocyanins). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bilberry%20pomace" title="bilberry pomace">bilberry pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=reducing%20power" title=" reducing power"> reducing power</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-glucosidase%20enzyme%20activity" title=" α-glucosidase enzyme activity"> α-glucosidase enzyme activity</a> </p> <a href="https://publications.waset.org/abstracts/21890/biological-activity-of-bilberry-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21890.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">599</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">113</span> Use of Apple Pomace as a Source of Dietary Fibre in Mutton Nuggets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aamina%20B.%20Hudaa">Aamina B. Hudaa</a>, <a href="https://publications.waset.org/abstracts/search?q=Rehana%20Akhtera"> Rehana Akhtera</a>, <a href="https://publications.waset.org/abstracts/search?q=Massarat%20Hassana"> Massarat Hassana</a>, <a href="https://publications.waset.org/abstracts/search?q=Mir%20Monisab"> Mir Monisab </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mutton nuggets produced with the addition of apple pomace at the levels of 0% (Control), 5% (Treatment 1), 10% (Treatment 2), and 15% (Treatment 3) were evaluated for emulsion stability, cooking yield, pH, proximate composition, texture analysis and sensory properties. Apple pomace addition resulted in significantly higher (p ≤ 0.05) emulsion stability and cooking yield of treatments in comparison to control and pH values were significantly higher (p ≤ 0.05) for the control as compared to treatments. Among the treatments, the product with 15% apple pomace had significantly (p ≤ 0.05) highest moisture content, and protein, ash and fat contents were significantly (p ≤ 0.05) higher in control than treatment groups. Crude fiber content of control was found significantly (p ≤ 0.05) lower in comparison to nuggets formulated with 5%, 10% and 15% apple pomace and was found to increase significantly (p ≤ 0.05) with the increasing levels of apple pomace. Hardness of the products significantly (p ≤ 0.05) decreased with addition of apple pomace, whereas springiness, cohesiveness, chewiness and gumminess showed a non-significant (p ≥ 0.05) decrease with the levels of apple pomace. Sensory evaluation showed significant (p ≤ 0.05) reduction in texture, flavour and overall acceptability scores of treatment products; however the scores were in the range of acceptability and T-1 showed better acceptability among apple pomace incorporated treatments. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mutton%20nuggets" title="Mutton nuggets">Mutton nuggets</a>, <a href="https://publications.waset.org/abstracts/search?q=apple%20pomace" title=" apple pomace"> apple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=textural%20properties" title=" textural properties"> textural properties</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a> </p> <a href="https://publications.waset.org/abstracts/17309/use-of-apple-pomace-as-a-source-of-dietary-fibre-in-mutton-nuggets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17309.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">324</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">112</span> Improvement of Vascular Oxidative Stress in Diabetic Rats by Supplementation with a Wine Pomace Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Mu%C3%B1iz">P. Muñiz</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Del%20Pino-Garc%C3%ADa"> R. Del Pino-García </a>, <a href="https://publications.waset.org/abstracts/search?q=M.D.%20Rivero-P%C3%A9rez"> M.D. Rivero-Pérez</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Garc%C3%ADa-Lomillo"> J. García-Lomillo</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20L.%20Gonz%C3%A1lez-SanJos%C3%A9"> M. L. González-SanJosé </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Grape, wine and wine pomace could improve the antioxidant status in the vasculature in terms of plasma antioxidant capacity and oxidation biomarkers, partly due to their high content in polyphenols. The current study aimed to evaluate the protection of a powdered product obtained from wine pomace (WPP) against oxidative damage associated to diabetes. Streptozotocin-induced diabetic (STZ) male Wistar rats and non-diabetic control (C) rats initially weighting 300±10 mg were supplemented with 100 mg of WPP or vehicle for 4 weeks. Blood glucose levels and body weight (BW) were measured weekly. Total antioxidant capacity (TAC) assessed using the ABTS method, and F2α-Isoprostanes (F2-IsoPs) quantified by GC-MS were measured in plasma collected at the end of this experiment. Blood glucose levels tended to increase in the STZ group along the study. Supplementation maintained relatively stable during the whole experiment the blood glucose values in STZ+WPP rats. A weight loss of BW in STZ rats respect to C rats was observed after 4 weeks, whereas the decrease in BW of STZ+WPP group showed a tendency to improve at the end of the study. TAC values significantly decreased around 11% only in plasma of STZ rats. The rest of groups showed plasma TAC values about 8 mM Trolox. Increased levels of F2-IsoPs (around 25%) were also observed in plasma of STZ rats compared to the supplemented rats, revealing a protective effect of WPP against lipid peroxidation. In conclusion, 4-week supplementation with a product derived from winery by-products improved weight loss, plasma TAC, and lipid oxidation biomarkers in Type I diabetic rats. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blood%20glucose" title="blood glucose">blood glucose</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20polyphenols" title=" grape polyphenols"> grape polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=F2%CE%B1-isoprostanes" title=" F2α-isoprostanes"> F2α-isoprostanes</a>, <a href="https://publications.waset.org/abstracts/search?q=type%20I%20diabetes" title=" type I diabetes"> type I diabetes</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stress" title=" oxidative stress"> oxidative stress</a> </p> <a href="https://publications.waset.org/abstracts/31679/improvement-of-vascular-oxidative-stress-in-diabetic-rats-by-supplementation-with-a-wine-pomace-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31679.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">470</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">111</span> Effects of the Tomato Pomace Oil Extract on Physical and Antioxidant Properties of Gelatin Films</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Jirukkakul">N. Jirukkakul</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Sodtipinta"> J. Sodtipinta</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomatoes are widely consumed as fresh and processed products through the manufacturing industry. Therefore, tomato pomace is generated as a by-product accounting for about 5-13% of the whole tomato. Antioxidants still remain in tomato pomace and extraction of tomato oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4 and 6%) with the distilled water and heating at 40oC for 30 min. Effect of tomato pomace oil was evaluated at 0, 0.5 and 1%. Film solution was poured in plate and dried overnight at 40oC before determining the physical properties, which are tensile strength, moisture content, color, solubility, and swelling power. The results showed that an increase gelatin concentration caused increasing of tensile strength, moisture content, solubility and swelling power. The edible film with tomato pomace oil extract appeared as the rough film with oil droplet dispersion. The addition of tomato pomace oil extract caused an increase in lightness, redness and yellowness, while tensile strength, moisture content, and solubility were decreased. Film with tomato pomace oil extract at 0.5 and 1% exhibited antioxidant properties but those properties were not significantly different (p<0.05) between film incorporated with tomato pomace oil extract 0.5 and 1%. The suitable condition for film production in this study, 4% of gelatin and 0.5% of tomato pomace oil extract, was selected for protecting oxidation of palm oil. At 15 days of the storage period, the palm oil which covered by gelatin film with tomato pomace oil extract had 22.45 milliequivalents/kg of peroxide value (PV), while, the palm oil which covered by polypropylene film and control had 24.79 and 26.67 milliequivalents/kg, respectively. Therefore, incorporation of tomato pomace oil extract in gelatin film was able to protect the oxidation of food products with high fat content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatin%20films" title=" gelatin films"> gelatin films</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20properties" title=" physical properties"> physical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20oil%20extract" title=" tomato oil extract"> tomato oil extract</a> </p> <a href="https://publications.waset.org/abstracts/54916/effects-of-the-tomato-pomace-oil-extract-on-physical-and-antioxidant-properties-of-gelatin-films" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54916.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">280</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">110</span> Management Prospects of Winery By-Products Based on Phenolic Compounds and Antioxidant Activity of Grape Skins: The Case of Greek Ionian Islands</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marinos%20Xagoraris">Marinos Xagoraris</a>, <a href="https://publications.waset.org/abstracts/search?q=Iliada%20K.%20Lappa"> Iliada K. Lappa</a>, <a href="https://publications.waset.org/abstracts/search?q=Charalambos%20Kanakis"> Charalambos Kanakis</a>, <a href="https://publications.waset.org/abstracts/search?q=Dimitra%20Daferera"> Dimitra Daferera</a>, <a href="https://publications.waset.org/abstracts/search?q=Christina%20Papadopoulou"> Christina Papadopoulou</a>, <a href="https://publications.waset.org/abstracts/search?q=Georgios%20Sourounis"> Georgios Sourounis</a>, <a href="https://publications.waset.org/abstracts/search?q=Charilaos%20Giotis"> Charilaos Giotis</a>, <a href="https://publications.waset.org/abstracts/search?q=Pavlos%20Bouchagier"> Pavlos Bouchagier</a>, <a href="https://publications.waset.org/abstracts/search?q=Christos%20S.%20Pappas"> Christos S. Pappas</a>, <a href="https://publications.waset.org/abstracts/search?q=Petros%20A.%20Tarantilis"> Petros A. Tarantilis</a>, <a href="https://publications.waset.org/abstracts/search?q=Efstathia%20Skotti"> Efstathia Skotti</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this work was to recover phenolic compounds from grape skins produced in Greek varieties of the Ionian Islands in order to form the basis of calculations for their further utilization in the context of the circular economy. Isolation and further utilization of phenolic compounds is an important issue in winery by-products. For this purpose, 37 samples were collected, extracted, and analyzed in an attempt to provide the appropriate basis for their sustainable exploitation. Extraction of the bioactive compounds was held using an eco-friendly, non-toxic, and highly effective water-glycerol solvent system. Then, extracts were analyzed using UV-Vis, liquid chromatography-mass spectrometry (LC-MS), FTIR, and Raman spectroscopy. Also, total phenolic content and antioxidant activity were measured. LC-MS chromatography showed qualitative differences between different varieties. Peaks were attributed to monomeric 3-flavanols as well as monomeric, dimeric, and trimeric proanthocyanidins. The FT-IR and Raman spectra agreed with the chromatographic data and contributed to identifying phenolic compounds. Grape skins exhibited high total phenolic content (TPC), and it was proved that during vinification, a large number of polyphenols remained in the pomace. This study confirmed that grape skins from Ionian Islands are a promising source of bioactive compounds, suggesting their utilization under a bio-economic and environmental strategic framework. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20skin" title=" grape skin"> grape skin</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20recovery" title=" waste recovery"> waste recovery</a> </p> <a href="https://publications.waset.org/abstracts/134702/management-prospects-of-winery-by-products-based-on-phenolic-compounds-and-antioxidant-activity-of-grape-skins-the-case-of-greek-ionian-islands" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/134702.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">109</span> Valorization of Natural Vegetable Substances from Tunisia: Purification of Two Food Additives, Anthocyanins and Locust Bean Gum</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Bouzouita">N. Bouzouita</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Snoussi"> A. Snoussi </a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Ben%20Haj%20Koubaier"> H. Ben Haj Koubaier</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Essaidi"> I. Essaidi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20M.%20Chaabouni"> M. M. Chaabouni</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Zgoulli"> S. Zgoulli</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Thonart"> P. Thonart</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Color is one of the most important quality attributes for the food industry. Grape marc, a complex lignocellulosic material is one of the most abundant and worth less byproduct, generated after the pressing process. The development of the process of purification by micro filtration, ultra filtration, nano filtration and drying by atomization of the anthocyanins of Tunisian origin is the aim of this work. Locust bean gum is the ground endosperm of the seeds of carob fruit; owing to its remarkable water-binding properties, it is widely used to improve the texture of food and largely employed in food industry. The purification of LGB causes drastically reduced ash and proteins contents but important increase for galactomannan. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carob" title="Carob">Carob</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20additives" title=" food additives"> food additives</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20pomace" title=" grape pomace"> grape pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=locust%20bean%20gum" title=" locust bean gum"> locust bean gum</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20colorant" title=" natural colorant"> natural colorant</a>, <a href="https://publications.waset.org/abstracts/search?q=nano%20filtration" title=" nano filtration"> nano filtration</a>, <a href="https://publications.waset.org/abstracts/search?q=thickener" title=" thickener"> thickener</a>, <a href="https://publications.waset.org/abstracts/search?q=ultra%20filtration" title=" ultra filtration"> ultra filtration</a> </p> <a href="https://publications.waset.org/abstracts/19110/valorization-of-natural-vegetable-substances-from-tunisia-purification-of-two-food-additives-anthocyanins-and-locust-bean-gum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19110.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">333</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">108</span> Physical Characteristics of Cookies Enriched with Microencapsulated Cherry Pomace Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jovana%20Petrovi%C4%87">Jovana Petrović</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivana%20Lon%C4%8Darevi%C4%87"> Ivana Lončarević</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Danica%20Zari%C4%87"> Danica Zarić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cherry%20pomace" title="cherry pomace">cherry pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=microencapsulation" title=" microencapsulation"> microencapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=cookies" title=" cookies"> cookies</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20characteristics" title=" physical characteristics"> physical characteristics</a> </p> <a href="https://publications.waset.org/abstracts/42288/physical-characteristics-of-cookies-enriched-with-microencapsulated-cherry-pomace-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42288.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">470</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">107</span> The Effects of Different Level Cluster Tip Reduction and Foliar Boric Acid Applications on Yield and Yield Components of Italia Grape Cultivar</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Akin">A. Akin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was carried out on Italia grape variety (<em>Vitis vinifera </em>L.) in Konya province, Turkey in 2016. The cultivar is five years old and grown on 1103 Paulsen rootstock. It was determined the effects of applications of the Control (C), 1/3 Cluster Tip Reduction (1/3 CTR), 1/6 Cluster Tip Reduction (1/6 CTR), 1/9 Cluster Tip Reduction (1/9 CTR), 1/3 CTR+Boric Acid (BA), 1/6 CTR+BA, 1/9 CTR+BA, on yield and yield components of the Italia grape variety. The results were obtained as the highest fresh grape yield (4.74 g) with 1/9 CTR+BA application; the highest cluster weight (220.08 g) with 1/3 CTR application; the highest 100 berry weight (565.85 g) with 1/9 CTR+BA application; as the highest maturity index (49.28) with 1/9 CTR+BA application; as the highest must yield (685.33 ml/kg) with 1/3 CTR+BA and (685.33 ml/kg) with 1/9 CTR+BA applications. To increase the fresh grape yield, 100 berry weight and maturity index in the Italia grape variety, the 1/9 CTR+BA application can be recommended. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=boric%20acid" title="boric acid">boric acid</a>, <a href="https://publications.waset.org/abstracts/search?q=cluster%20tip%20reduction" title=" cluster tip reduction"> cluster tip reduction</a>, <a href="https://publications.waset.org/abstracts/search?q=Italia%20grape%20variety" title=" Italia grape variety"> Italia grape variety</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a>, <a href="https://publications.waset.org/abstracts/search?q=yield%20components" title=" yield components"> yield components</a> </p> <a href="https://publications.waset.org/abstracts/66172/the-effects-of-different-level-cluster-tip-reduction-and-foliar-boric-acid-applications-on-yield-and-yield-components-of-italia-grape-cultivar" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66172.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">106</span> The Effects of Yield and Yield Components of Some Quality Increase Applications on Ismailoglu Grape Type in Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ya%C5%9Far%20%C3%96nal">Yaşar Önal</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayd%C4%B1n%20Ak%C4%B1n"> Aydın Akın</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted Ismailoglu grape type (Vitis vinifera L.) and its vine which was aged 15 was grown on its own root in a vegetation period of 2013 in Nevşehir province in Turkey. In this research, it was investigated whether the applications of Control (C), 1/3 cluster tip reduction (1/3 CTR), shoot tip reduction (STR), 1/3 CTR + STR, TKI-HUMAS (TKI-HM) (Soil) (S), TKI-HM (Foliar) (F), TKI-HM (S + F), 1/3 CTR + TKI-HM (S), 1/3 CTR + TKI-HM (F), 1/3 CTR + TKI-HM (S+F), STR + TKI-HM (S), STR + TKI-HM (F), STR + TKI-HM (S + F), 1/3 CTR + STR+TKI-HM (S), 1/3 CTR + STR + TKI-HM (F), 1/3 CTR + STR + TKI-HM (S + F) on yield and yield components of Ismailoglu grape type. The results were obtained as the highest fresh grape yield (16.15 kg/vine) with TKI-HM (S), as the highest cluster weight (652.39 g) with 1/3 CTR + STR, as the highest 100 berry weight (419.07 g) with 1/3 CTR + STR + TKI-HM (F), as the highest maturity index (44.06) with 1/3 CTR, as the highest must yield (810.00 ml) with STR + TKI-HM (F), as the highest intensity of L* color (42.04) with TKI-HM (S + F), as the highest intensity of a* color (2.60) with 1/3 CTR + TKI-HM (S), as the highest intensity of b* color (7.16) with 1/3 CTR + TKI-HM (S) applications. To increase the fresh grape yield of Ismailoglu grape type can be recommended TKI-HM (S) application. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=1%2F3%20cluster%20tip%20reduction" title="1/3 cluster tip reduction">1/3 cluster tip reduction</a>, <a href="https://publications.waset.org/abstracts/search?q=shoot%20tip%20reduction" title=" shoot tip reduction"> shoot tip reduction</a>, <a href="https://publications.waset.org/abstracts/search?q=TKI-Humas%20application" title=" TKI-Humas application"> TKI-Humas application</a>, <a href="https://publications.waset.org/abstracts/search?q=yield%20and%20yield%20components" title=" yield and yield components"> yield and yield components</a> </p> <a href="https://publications.waset.org/abstracts/10925/the-effects-of-yield-and-yield-components-of-some-quality-increase-applications-on-ismailoglu-grape-type-in-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10925.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">399</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">105</span> The Modulation of Health and Inflammatory Status in Young Pigs by Grape Waste Enriched in Polyphenols</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gina%20Cecilia%20Pistol">Gina Cecilia Pistol</a>, <a href="https://publications.waset.org/abstracts/search?q=Loredana%20Calin"> Loredana Calin</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariana%20%20Stancu"> Mariana Stancu</a>, <a href="https://publications.waset.org/abstracts/search?q=Veronica%20Chedea"> Veronica Chedea</a>, <a href="https://publications.waset.org/abstracts/search?q=Ionelia%20Taranu"> Ionelia Taranu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Inflammatory-associated diseases have an increased trend in the past decades. The pharmacological strategies aimed to treat these inflammatory diseases are very expensive and with non-beneficial results. The current trend is to find alternative strategies to counteract or to control inflammatory component of diseases. The grape by-products either seeds or pomace are rich in bioactive compounds (e.g. polyphenols) which may be beneficial in prevention of inflammation associated with cancer progression and other pathologies with inflammatory component. The in vivo models are very useful for studying the immune and inflammatory status. The domestic pig (Sus scrofa domesticus) is related to human from anatomic and physiologic point of view, representing a feasible model for studying the human inflammatory pathologies. Starting from these data, we evaluated the effect of a diet containing 5% grape seed cakes (GS) on piglets blood biochemical parameters and immune pro- and anti-inflammatory biomarkers (IL-1 beta, IL-8, TNF-alpha, IL-6, IFN-gamma, IL-10, IL-4) in spleen and lymph nodes. 12 weaned piglets were fed for 30 days with a control diet or an experimental diet containing 5% GS. At the end of trial, plasma and tissue samples (spleen and lymph nodes) were collected and the biochemical and inflammatory markers were analysed by using biochemistry analyser and ELISA techniques. Our results showed that diet included 5% GS did not influence the health status determined by plasma biochemical parameters. Only a tendency for a slight increase of the biochemical parameters associated with energetic profile (glucose, cholesterol, triglycerides) was observed. Also, GS diet had no effect on pro- and anti-inflammatory cytokines content in spleen and lymph nodes tissue. Further experiments are needed in order to investigate other rate of dietary inclusion which could provide more evidence about the effect of grape bioactive compounds on pigs used as animal model. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=animal%20model" title="animal model">animal model</a>, <a href="https://publications.waset.org/abstracts/search?q=inflammation" title=" inflammation"> inflammation</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20seed%20by-product" title=" grape seed by-product"> grape seed by-product</a>, <a href="https://publications.waset.org/abstracts/search?q=immune%20organs" title=" immune organs"> immune organs</a> </p> <a href="https://publications.waset.org/abstracts/67595/the-modulation-of-health-and-inflammatory-status-in-young-pigs-by-grape-waste-enriched-in-polyphenols" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67595.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">290</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">104</span> An Investigation into Computer Vision Methods to Identify Material Other Than Grapes in Harvested Wine Grape Loads</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Riaan%20Kleyn">Riaan Kleyn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mass wine production companies across the globe are provided with grapes from winegrowers that predominantly utilize mechanical harvesting machines to harvest wine grapes. Mechanical harvesting accelerates the rate at which grapes are harvested, allowing grapes to be delivered faster to meet the demands of wine cellars. The disadvantage of the mechanical harvesting method is the inclusion of material-other-than-grapes (MOG) in the harvested wine grape loads arriving at the cellar which degrades the quality of wine that can be produced. Currently, wine cellars do not have a method to determine the amount of MOG present within wine grape loads. This paper seeks to find an optimal computer vision method capable of detecting the amount of MOG within a wine grape load. A MOG detection method will encourage winegrowers to deliver MOG-free wine grape loads to avoid penalties which will indirectly enhance the quality of the wine to be produced. Traditional image segmentation methods were compared to deep learning segmentation methods based on images of wine grape loads that were captured at a wine cellar. The Mask R-CNN model with a ResNet-50 convolutional neural network backbone emerged as the optimal method for this study to determine the amount of MOG in an image of a wine grape load. Furthermore, a statistical analysis was conducted to determine how the MOG on the surface of a grape load relates to the mass of MOG within the corresponding grape load. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=computer%20vision" title="computer vision">computer vision</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20grapes" title=" wine grapes"> wine grapes</a>, <a href="https://publications.waset.org/abstracts/search?q=machine%20learning" title=" machine learning"> machine learning</a>, <a href="https://publications.waset.org/abstracts/search?q=machine%20harvested%20grapes" title=" machine harvested grapes"> machine harvested grapes</a> </p> <a href="https://publications.waset.org/abstracts/169700/an-investigation-into-computer-vision-methods-to-identify-material-other-than-grapes-in-harvested-wine-grape-loads" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/169700.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">96</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">103</span> Assessing Digestive Enzymes Inhibitory Properties of Anthocyanins and Procyanidins from Apple, Red Grape, Cinnamon</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pinar%20Ercan">Pinar Ercan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sedef%20N.%20El"> Sedef N. El</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The goals of this study were to determine the total anthocyanin and procyanidin contents and their in vitro bioaccessibilities of apple, red grape and cinnamon by a static in vitro digestion method reported by the COST FA1005 Action INFOGEST, as well as in vitro inhibitory effects of these food samples on starch and lipid digestive enzymes. While the highest total anthocyanin content was found in red grape (164.76 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432.54±177.31 mg/100 g) among the selected food samples (p<0.05). The anthocyanin bioaccessibilities were found as 10.23±1 %, 8.23±0.64 %, and 8.73±0.70 % in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57±0.71 %, 14.08±0.74 % and 18.75±1.49 %, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544.27±21.94, 445.63±15.67, 1592±17.58 μg/mL, respectively), α-amylase (IC50 38.41±7.26, 56.12±3.60, 3.54±0.86 μg/mL, respectively), and lipase (IC50 52.65±2.05, 581.70±54.14, 49.63±2.72 μg/mL, respectively). Red grape sample showed the highest inhibitory activity against α-glucosidase, cinnamon showed the highest inhibitory activity against α-amylase and lipase according to IC50 (concentration of inhibitor required to produce a 50% inhibition of the initial rate of reaction) and Catechin equivalent inhibition capacity (CEIC50) values. This study reported that apple, grape and cinnamon samples can inhibit the activity of digestive enzymes in vitro. The consumption of these samples would be used in conjunction with a low-calorie diet for body weight management. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin" title="anthocyanin">anthocyanin</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-amylase" title=" α-amylase"> α-amylase</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-glucosidase" title=" α-glucosidase"> α-glucosidase</a>, <a href="https://publications.waset.org/abstracts/search?q=lipase" title=" lipase"> lipase</a>, <a href="https://publications.waset.org/abstracts/search?q=procyanidin" title=" procyanidin"> procyanidin</a> </p> <a href="https://publications.waset.org/abstracts/81744/assessing-digestive-enzymes-inhibitory-properties-of-anthocyanins-and-procyanidins-from-apple-red-grape-cinnamon" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81744.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">182</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">102</span> Effect of Processing Parameters on the Physical Properties of Pineapple Pomace Based Aquafeed</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oluwafemi%20Babatunde%20Oduntan">Oluwafemi Babatunde Oduntan</a>, <a href="https://publications.waset.org/abstracts/search?q=Isaac%20A.%20Bamgboye"> Isaac A. Bamgboye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The solid waste disposal and its management from pineapple juice processing constitute environmental contamination affecting public health. The use of this by-product called pomace has potentials to reduce cost of aquafeed. Pineapple pomace collected after juice extraction was dried and milled. The interactive effects of feeding rate (1.28, 1.44 and 1.60kg/min), screw speed (305, 355 and 405rpm), moisture content (16, 19 and 22%), temperatures (60, 80, 100 and 120°C), cutting speed (1300, 1400 and 1500rpm), pomace inclusion ratio (5, 10, 15, 20%) and open surface die (50, 75 and 100%) on the extrudate physical properties (bulk density, unit density, expansion ratio, durability and floatability) were investigated using optimal custom design (OCD) matrix and response surface methodology. The predicted values were found to be in good agreement with the experimental values for, expansion ratio, durability and floatability (R2 = 0.7970; 0.9264; 0.9098 respectively) with the exceptions of unit density and bulk density (R2 = 0.1639; 0.2768 respectively). All the extrudates showed relatively high floatability, durability. The inclusion of pineapple pomace produced less expanded and more compact textured extrudates. Results indicated that increased in the value of pineapple pomace, screw speed, feeding rate decreased unit density, bulk density, expansion ratio, durability and floatability of the extrudate. However, increasing moisture content of feed mash resulted in increase unit density and bulk density. Addition of extrusion temperature and cutting speed increased the floatability and durability of extrudate. The proportion of pineapple pomace in aquafeed extruded product was observed to have significantly lower effect on the selected responses. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aquafeed" title="aquafeed">aquafeed</a>, <a href="https://publications.waset.org/abstracts/search?q=extrusion" title=" extrusion"> extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20properties" title=" physical properties"> physical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20pomace" title=" pineapple pomace"> pineapple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=waste" title=" waste"> waste</a> </p> <a href="https://publications.waset.org/abstracts/68817/effect-of-processing-parameters-on-the-physical-properties-of-pineapple-pomace-based-aquafeed" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68817.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">101</span> The Protective Effect of Grape Seed Oil with Use of Ciprofloxacin Induced Germ Cell Toxicity in Male Albino Mice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Galawezh%20Obaid%20Othman">Galawezh Obaid Othman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present investigation was undertaken to evaluate the germ cell toxicity induced by ciprofloxacin antibiotic and the Protective effect of grape seed oil, Ciproflaxin uses include treatment of genitor-urinary and some reproductive tract bacterial infections. One of the most attractive approaches to disease prevention involves the use of natural antioxidants to protect tissue against toxic injury, the possible protective effect of grape seed oil, against ciprofloxacin induced reproductive toxicity on mouse .the animals were randomly divided into four groups consisting of five mice. Group (1) was orally given distilled water (solvent of the used drugs) and kept as a control. Group (2) was administered 6ml/kg. b.w of grape seed oil orally 15 days .Group (3) was administered 206mg/kg. b.w of ciprofloxacin orally for 15 days.. Last group was treated orally with Grape seed oil (6mg/kg b.w. /day) prior to an orally administered ciprofloxacin (CPX) at a dose of 206 mg⁄kg. b.w. by three hours for fifteen days. Ciproflaxin have ability to induce various types of sperm abnormalities such as (Sperm without head, sperm without tail, defective head spearm,swollen head sperm ), The results explored that Grape seed oil possesses statistically significant (p<0.05) protective potential against Ciproflaxin by decreasing sperm abnormalities frequency in mouse. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimutagen" title="antimutagen">antimutagen</a>, <a href="https://publications.waset.org/abstracts/search?q=ciprofloxacin" title=" ciprofloxacin"> ciprofloxacin</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20seed%20oil" title=" grape seed oil"> grape seed oil</a>, <a href="https://publications.waset.org/abstracts/search?q=germ%20cell" title=" germ cell"> germ cell</a> </p> <a href="https://publications.waset.org/abstracts/19278/the-protective-effect-of-grape-seed-oil-with-use-of-ciprofloxacin-induced-germ-cell-toxicity-in-male-albino-mice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19278.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">440</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">100</span> The Effects on Yield and Yield Components of Different Level Cluster Tip Reduction and Foliar Boric Acid Applications on Alphonse Lavallee Grape Cultivar</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Ak%C4%B1n">A. Akın</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20%C3%87oban"> H. Çoban</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was carried out to determine the effects of Control (C), 1/3 Cluster Tip Reduction (1/3 CTR), 1/6 Cluster Tip Reduction (1/6 CTR), 1/9 Cluster Tip Reduction (1/9 CTR), 1/3 CTR + Boric Acid (BA), 1/6 CTR + BA, 1/9 CTR + BA applications on yield and yield components of four years old Alphonse Lavallee grape variety (<em>Vitis vinifera</em> L.) grown on grafted 110 Paulsen rootstock in Konya province in Turkey in the vegetation period in 2015. According to the results, the highest maturity index 21.46 with 1/9 CTR application; the highest grape juice yields 736.67 ml with 1/3 CTR + BA application; the highest L* color value 32.07 with 1/9 CTR application; the highest a* color value 1.74 with 1/9 CTR application; the highest b* color value 3.72 with 1/9 CTR application were obtained. The effects of applications on grape fresh yield, cluster weight and berry weight were not found statistically significant. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alphonse%20lavallee%20grape%20cultivar" title="alphonse lavallee grape cultivar">alphonse lavallee grape cultivar</a>, <a href="https://publications.waset.org/abstracts/search?q=different%20cluster%20tip%20reduction%20%281%2F3" title=" different cluster tip reduction (1/3"> different cluster tip reduction (1/3</a>, <a href="https://publications.waset.org/abstracts/search?q=1%2F6" title=" 1/6"> 1/6</a>, <a href="https://publications.waset.org/abstracts/search?q=1%2F9%29" title=" 1/9)"> 1/9)</a>, <a href="https://publications.waset.org/abstracts/search?q=foliar%20boric%20acid%20application" title=" foliar boric acid application"> foliar boric acid application</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/46638/the-effects-on-yield-and-yield-components-of-different-level-cluster-tip-reduction-and-foliar-boric-acid-applications-on-alphonse-lavallee-grape-cultivar" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46638.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">280</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">99</span> The Influence of Apple Pomace on Colour and Chemical Composition of Extruded Corn Snack Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jovana%20Petrovic">Jovana Petrovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivana%20Loncarevic"> Ivana Loncarevic</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleksandar%20Fistes"> Aleksandar Fistes</a>, <a href="https://publications.waset.org/abstracts/search?q=Antun%20Jozinivic"> Antun Jozinivic</a>, <a href="https://publications.waset.org/abstracts/search?q=Durdica%20Ackar"> Durdica Ackar</a>, <a href="https://publications.waset.org/abstracts/search?q=Drago%20Subaric"> Drago Subaric</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recovery of food wastes and their conversion to economically viable products will play a vital role for the management strategies in the years to come. Apple pomace may be considered as wastes, but they contain considerable amounts of high value reusable materials. Apple pomace, the by-product of apple juice and cider production, is a good source of fibre, particularly insoluble one. The remaining apple pulp contains 12% dry residue, which is half dietary fibre. Another remarkable aspect is its richness in polyphenols, components with antioxidant activity. Apple pomace could be an interesting alternative source for fibre and polyphenols in extruded corn meals. The extruded corn meals with the addition of finely ground apple pomace were prepared (the ratio of corn meal: apple pomace was 85:15 and 70:30). Characterization of the extrudates in terms of determining the chemical composition and colour was performed. The color of samples was measured by MINOLTA Chroma Meter CR-400 (Minolta Co., Ltd., Osaka, Japan) using D 65 lighting, a 2º standard observer angle and an 8-mm aperture in the measuring head. The following CIELab color coordinates were determined: L* – lightness, a* – redness to greenness and b* – yellowness to blueness. Protein content decreased significantly from 7.91% to 5.19% with increase in pomace from 0% to 30%, while total fibre content increase from 3.39% to 16.62%. The apple pomace addition produced extrudates with a significantly lower L* value and significantly higher a* value. This study has been fully supported by the Provincial Secretariat for High Education and Scientific Research of the Government of Autonomous Province of Vojvodina, Republic of Serbia, project 142-451-2483/2017 and the Ministry of Science and Technological Development of the Republic of Serbia (Project no. 31014). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20pomace" title="apple pomace">apple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20composition" title=" chemical composition"> chemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=colour" title=" colour"> colour</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products" title=" extruded corn snack products"> extruded corn snack products</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste%20recovery" title=" food waste recovery"> food waste recovery</a> </p> <a href="https://publications.waset.org/abstracts/93898/the-influence-of-apple-pomace-on-colour-and-chemical-composition-of-extruded-corn-snack-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/93898.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">225</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">98</span> Application of the Carboxylate Platform in the Consolidated Bioconversion of Agricultural Wastes to Biofuel Precursors</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sesethu%20G.%20Njokweni">Sesethu G. Njokweni</a>, <a href="https://publications.waset.org/abstracts/search?q=Marelize%20Botes"> Marelize Botes</a>, <a href="https://publications.waset.org/abstracts/search?q=Emile%20W.%20H.%20Van%20Zyl"> Emile W. H. Van Zyl</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An alternative strategy to the production of bioethanol is by examining the degradability of biomass in a natural system such as the rumen of mammals. This anaerobic microbial community has higher cellulolytic activities than microbial communities from other habitats and degrades cellulose to produce volatile fatty acids (VFA), methane and CO₂. VFAs have the potential to serve as intermediate products for electrochemical conversion to hydrocarbon fuels. In vitro mimicking of this process would be more cost-effective than bioethanol production as it does not require chemical pre-treatment of biomass, a sterile environment or added enzymes. The strategies of the carboxylate platform and the co-cultures of a bovine ruminal microbiota from cannulated cows were combined in order to investigate and optimize the bioconversion of agricultural biomass (apple and grape pomace, citrus pulp, sugarcane bagasse and triticale straw) to high value VFAs as intermediates for biofuel production in a consolidated bioprocess. Optimisation of reactor conditions was investigated using five different ruminal inoculum concentrations; 5,10,15,20 and 25% with fixed pH at 6.8 and temperature at 39 ˚C. The ANKOM 200/220 fiber analyser was used to analyse in vitro neutral detergent fiber (NDF) disappearance of the feedstuffs. Fresh and cryo-frozen (5% DMSO and 50% glycerol for 3 months) rumen cultures were tested for the retainment of fermentation capacity and durability in 72 h fermentations in 125 ml serum vials using a FURO medical solutions 6-valve gas manifold to induce anaerobic conditions. Fermentation of apple pomace, triticale straw, and grape pomace showed no significant difference (P > 0.05) in the effect of 15 and 20 % inoculum concentrations for the total VFA yield. However, high performance liquid chromatographic separation within the two inoculum concentrations showed a significant difference (P < 0.05) in acetic acid yield, with 20% inoculum concentration being the optimum at 4.67 g/l. NDF disappearance of 85% in 96 h and total VFA yield of 11.5 g/l in 72 h (A/P ratio = 2.04) for apple pomace entailed that it was the optimal feedstuff for this process. The NDF disappearance and VFA yield of DMSO (82% NDF disappearance and 10.6 g/l VFA) and glycerol (90% NDF disappearance and 11.6 g/l VFA) stored rumen also showed significantly similar degradability of apple pomace with lack of treatment effect differences compared to a fresh rumen control (P > 0.05). The lack of treatment effects was a positive sign in indicating that there was no difference between the stored samples and the fresh rumen control. Retaining of the fermentation capacity within the preserved cultures suggests that its metabolic characteristics were preserved due to resilience and redundancy of the rumen culture. The amount of degradability and VFA yield within a short span was similar to other carboxylate platforms that have longer run times. This study shows that by virtue of faster rates and high extent of degradability, small scale alternatives to bioethanol such as rumen microbiomes and other natural fermenting microbiomes can be employed to enhance the feasibility of biofuels large-scale implementation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agricultural%20wastes" title="agricultural wastes">agricultural wastes</a>, <a href="https://publications.waset.org/abstracts/search?q=carboxylate%20platform" title=" carboxylate platform"> carboxylate platform</a>, <a href="https://publications.waset.org/abstracts/search?q=rumen%20microbiome" title=" rumen microbiome"> rumen microbiome</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20fatty%20acids" title=" volatile fatty acids"> volatile fatty acids</a> </p> <a href="https://publications.waset.org/abstracts/92186/application-of-the-carboxylate-platform-in-the-consolidated-bioconversion-of-agricultural-wastes-to-biofuel-precursors" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/92186.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">130</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">97</span> Distribution of Antioxidants between Sour Cherry Juice and Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sonja%20Djilas">Sonja Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Gordana%20%C4%86etkovi%C4%87"> Gordana Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20%C4%8Canadanovi%C4%87-Brunet"> Jasna Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Sla%C4%91ana%20Staj%C4%8Di%C4%87"> Slađana Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Vuli%C4%87"> Jelena Vulić</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Vin%C4%8Di%C4%87"> Milica Vinčić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years, interest in food rich in bioactive compounds, such as polyphenols, increased the advantages of the functional food products. Bioactive components help to maintain health and prevention of diseases such as cancer, cardiovascular and many other degenerative diseases. Recent research has shown that the fruit pomace, a byproduct generated from the production of juice, can be a potential source of valuable bioactive compounds. The use of fruit industrial waste in the processing of functional foods represents an important new step for the food industry. Sour cherries have considerable nutritional, medicinal, dietetic and technological value. According to the production volume of cherries, Serbia ranks seventh in the world, with a share of 7% of the total production. The use of sour cherry pomace has so far been limited to animal feed, even though it can be potentially a good source of polyphenols. For this study, local variety of sour cherry cv. ‘Feketićka’ was chosen for its more intensive taste and deeper red color, indicating high anthocyanin content. The contents of total polyphenols, flavonoids and anthocyanins, as well as radical scavenging activity on DPPH radicals and reducing power of sour cherry juice and pomace were compared using spectrophotometrical assays. According to the results obtained, 66.91% of total polyphenols, 46.77% of flavonoids, 46.77% of total anthocyanins and 47.88% of anthocyanin monomers from sour cherry fruits have been transferred to juice. On the other hand, 29.85% of total polyphenols, 33.09% of flavonoids, 53.23% of total anthocyanins and 52.12% of anthocyanin monomers remained in pomace. Regarding radical scavenging activity, 65.51% of Trolox equivalents from sour cherries were exported to juice, while 34.49% was left in pomace. However, reducing power of sour cherry juice was much stronger than pomace (91.28% and 8.72% of Trolox equivalents from sour cherry fruits, respectively). Based on our results it can be concluded that sour cherry pomace is still a rich source of natural antioxidants, especially anthocyanins with coloring capacity, therefore it can be used for dietary supplements development and food fortification. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=pomace" title=" pomace"> pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20cherry" title=" sour cherry"> sour cherry</a> </p> <a href="https://publications.waset.org/abstracts/46655/distribution-of-antioxidants-between-sour-cherry-juice-and-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46655.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">325</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">96</span> Quality Evaluation of Grape Seed Oils of the Ionian Islands Based on GC-MS and Other Spectroscopic Techniques </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Oikonomou">I. Oikonomou</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Lappa"> I. Lappa</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Daferera"> D. Daferera</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Kanakis"> C. Kanakis</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Kiokakis"> L. Kiokakis</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Skordilis"> K. Skordilis</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Avramouli"> A. Avramouli</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Kalli"> E. Kalli</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Pappas"> C. Pappas</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20A.%20Tarantilis"> P. A. Tarantilis</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Skotti"> E. Skotti</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Grape seeds are waste products of wineries and often referred to as an important agricultural and industrial waste product with the potential to be used in pharmaceutical, food, and cosmetic applications. In this study, grape seed oil from traditional Ionian varieties was examined for the determination of the quality and the characteristics of each variety. Initially, the fatty acid methyl ester (FAME) profiles were analyzed using Gas Chromatography-Mass Spectrometry, after transesterification. Furthermore, other quality parameters of the grape seed oils were determined by Spectroscopy techniques, UV-Vis and Raman included. Moreover, the antioxidant capacity of the oil was measured by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays and their antioxidant capacity expressed in Trolox equivalents. K and ΔΚ indices were measured in 232, 268, 270 nm, as an oil quality index. The results indicate that the air-dried grape seed total oil content ranged from 5.26 to 8.77% w/w, which is in accordance with the other grape seed varieties tested in similar studies. The composition of grape seed oil is predominated with linoleic and oleic fatty acids, with the linoleic fatty acid ranging from 53.68 to 69.95% and both the linoleic and oleic fatty acids totaling 78-82% of FAMEs, which is analogous to the fatty acid composition of safflower oil. The antioxidant assays ABTS and DPPH scored high, exhibiting that the oils have potential in the cosmetic and culinary businesses. Above that, our results demonstrate that Ionian grape seed oils have prospects that can go further than cosmetic or culinary use, into the pharmaceuticals industry. Finally, the reclamation of grape seeds from wineries waste stream is in accordance with the bio-economy strategic framework and contributes to environmental protection. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20capacity" title="antioxidant capacity">antioxidant capacity</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid%20methyl%20esters" title=" fatty acid methyl esters"> fatty acid methyl esters</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20seed%20oil" title=" grape seed oil"> grape seed oil</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a> </p> <a href="https://publications.waset.org/abstracts/96975/quality-evaluation-of-grape-seed-oils-of-the-ionian-islands-based-on-gc-ms-and-other-spectroscopic-techniques" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96975.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">204</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">95</span> Antiplatelet Activity of Nitrated Fatty Acids from Tomato Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lyanne%20Rodriguez">Lyanne Rodriguez</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduardo%20Fuente"> Eduardo Fuente</a>, <a href="https://publications.waset.org/abstracts/search?q=Andr%C3%A9s%20Trostchansky"> Andrés Trostchansky</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivan%20Palomo"> Ivan Palomo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cardiovascular diseases (CVD) are the leading cause of death in the world. The development of platelet-rich thrombi has been considered a trigger for acute cardiovascular events. A healthy diet, rich in fruit and vegetables, has been related to increased protection against cardiovascular events. Previous studies have observed that tomato pomace has a potent antiplatelet activity, due could be attributed to its high content of fatty acids (> 30%). It has been shown that unsaturated fatty acids can undergo endogenous intracellular nitration reactions during digestion after lipid consumption. Additionally, nitrated fatty acids (NO2-FA) can significantly reduce atherosclerotic lesion formation, inhibiting the expression of adhesion molecules on dysfunctional endothelium and platelet activation. In this work, we have proposed the nitration of fatty acids present in tomato pomace to improve its antiplatelet action. The gastric digestion of the tomato pomace allowed the nitration of the fatty acids, while by HPLC/MS/MS we were able to identify and quantify the nitrated fatty acids. The nitrated tomase extracts showed antiplatelet potential when platelets were stimulated with TRAP-6 and collagen. This activity was related to the presence of nitrated linoleic acid, which inhibited platelet activation by flow cytometry. The knowledge about the antiplatelet activity of nitrated fatty acids from tomato pomace will further develop new and more effective agents. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cardiovascular" title="cardiovascular">cardiovascular</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20extracts" title=" tomato extracts"> tomato extracts</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrated%20fatty%20acids" title=" nitrated fatty acids"> nitrated fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=antiplatelet%20activity" title=" antiplatelet activity"> antiplatelet activity</a> </p> <a href="https://publications.waset.org/abstracts/161607/antiplatelet-activity-of-nitrated-fatty-acids-from-tomato-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/161607.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">67</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">94</span> The Effect of Different Level Crop Load and Humic Substance Applications on Yield and Yield Components of Alphonse Lavallee Grape Cultivar</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Sar%C4%B1kaya">A. Sarıkaya</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Ak%C4%B1n"> A. Akın</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was carried out to investigate effects of Control (C), 18 bud/vine, 23 bud/vine, 28 bud/vine, 18 bud/vine + TKI-Humas (soil), 23 bud/vine + TKI-Humas (soil), 28 bud/vine + TKI-Humas (soil) applications on yield and yield components of Alphonse Lavallee grape cultivar. The results were obtained as the highest cluster weight (302.31 g) with 18 bud/vine application; the highest berry weight (6.31 g) with 23 bud/vine + TKI-Humas (soil) and (6.79 g) with 28 bud/vine + TKI-Humas (soil) applications; the highest maturity index (36.95) with 18 bud/vine + TKI-Humas (soil) application; the highest L* color intensity (33.99) with 18 bud/vine + TKI-Humas (soil); the highest a* color intensity (1.53) with 23 bud/vine + TKI-Humas (soil) application. The effects of applications on grape fresh yield, grape juice yield and b* color intensity values were not found statistically significant. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alphonse%20Lavallee%20grape%20cultivar" title="Alphonse Lavallee grape cultivar">Alphonse Lavallee grape cultivar</a>, <a href="https://publications.waset.org/abstracts/search?q=crop%20load" title=" crop load"> crop load</a>, <a href="https://publications.waset.org/abstracts/search?q=TKI-Humas%20substances%20%28soil%29" title=" TKI-Humas substances (soil)"> TKI-Humas substances (soil)</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/46088/the-effect-of-different-level-crop-load-and-humic-substance-applications-on-yield-and-yield-components-of-alphonse-lavallee-grape-cultivar" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46088.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">291</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">93</span> Effect of Good Agriculture Management Practices and Constraints on Grape Farming: A Case Study in Mirbachakot, Kalakan and Shakardara Districts Kabul, Afghanistan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Mirwais%20Yusufi">Mohammad Mirwais Yusufi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Skillful management is one of the most important success factors for today’s farms. When a farm is well managed, it can generate funds for its sustainability. Grape is one of the most diffused fruits in the world and one of the most important cash crops with high potential of production in Afghanistan as well. While there are several organizations intervening for improvement of this cash crop, the quality and quantity are still not satisfactory for producers and external markets. The situation has not changed over the years. Therefore, a survey was conducted in 2017 with 60 grape growers, supported by questionnaires in Mirbachakot, Kalakan and Shakardara districts of Kabul province. The purpose was to get an understanding of the current socio-demographic characteristics of farmers, management methods, constraints, farm size, yield and contribution of grape farming to household income. Findings indicate that grape farming was predominant 83.3% male, 16.6% female and small-scale farmers were the main grape producers, 60% < 1 ha of land under grape production. Likewise, 50% had more than > 10 years and 33.3% between 1-5 years’ experience in grape farming. The high level of illiteracy and diseases had significant digit effect on growth, yield and quality of grapes. The results showed that vineyard management operations to protect grapes from mechanical damage are very poor or completely absent. Comparing developed countries, table grape is one of the fruits with the highest input of technology, while in developing countries the cost of labor is low but the purchase of the equipment is very high due to financial situation. Hence the low quality and quantity of grape are influenced by poor management methods, such as non-availability of experts and lack of technical guidance in the study site. Thereby, the study suggested that improved agricultural extension services and managerial skills could contribute to addressing the problems. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=constraints" title="constraints">constraints</a>, <a href="https://publications.waset.org/abstracts/search?q=effect" title=" effect"> effect</a>, <a href="https://publications.waset.org/abstracts/search?q=management" title=" management"> management</a>, <a href="https://publications.waset.org/abstracts/search?q=Kabul" title=" Kabul"> Kabul</a> </p> <a href="https://publications.waset.org/abstracts/103364/effect-of-good-agriculture-management-practices-and-constraints-on-grape-farming-a-case-study-in-mirbachakot-kalakan-and-shakardara-districts-kabul-afghanistan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/103364.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">112</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">92</span> The Effects of Yield and Yield Components of Some Quality Increase Applications on Razakı Grape Variety</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=%C5%9Eehri%20%C3%87%C4%B1nar">Şehri Çınar</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayd%C4%B1n%20Ak%C4%B1n"> Aydın Akın</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted Razakı grape variety (Vitis vinifera L.) and its vine which was aged 19 was grown on 5 BB rootstock in a vegetation period of 2014 in Afyon province in Turkey. In this research, it was investigated whether the applications of Control (C), 1/3 Cluster Tip Reduction (1/3 CTR), Shoot Tip Reduction (STR), 1/3 CTR + STR, Boric Acid (BA), 1/3 CTR + BA, STR + BA, 1/3 CTR + STR + BA on yield and yield components of Razakı grape variety. The results were obtained as the highest fresh grape yield (7.74 kg/vine) with C application, as the highest cluster weight (244.62 g) with STR application, as the highest 100 berry weight (504.08 g) with C application, as the highest maturity index (36.89) with BA application, as the highest must yield (695.00 ml) with BA and (695.00 ml) with 1/3 CTR + STR + BA applications, as the highest intensity of L* color (46.93) with STR and (46.10) with 1/3 CTR + STR + BA applications, as the highest intensity of a* color (-5.37) with 1/3 CTR + STR and (-5.01) with STR, as the highest intensity of b* color (12.59) with STR application. The shoot tip reduction to increase cluster weight and boric acid application to increase maturity index of Razakı grape variety can be recommended. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=razak%C4%B1" title="razakı">razakı</a>, <a href="https://publications.waset.org/abstracts/search?q=1%2F3%20cluster%20tip%20reduction" title=" 1/3 cluster tip reduction"> 1/3 cluster tip reduction</a>, <a href="https://publications.waset.org/abstracts/search?q=shoot%20tip%20reduction" title=" shoot tip reduction"> shoot tip reduction</a>, <a href="https://publications.waset.org/abstracts/search?q=boric%20acid" title=" boric acid"> boric acid</a>, <a href="https://publications.waset.org/abstracts/search?q=yield%20and%20yield%20components" title=" yield and yield components"> yield and yield components</a> </p> <a href="https://publications.waset.org/abstracts/23556/the-effects-of-yield-and-yield-components-of-some-quality-increase-applications-on-razaki-grape-variety" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23556.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">473</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">91</span> The Effects of Grape Waste Bioactive Compounds on the Immune Response and Oxidative Stress in Pig Kidney</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mihai%20Palade">Mihai Palade</a>, <a href="https://publications.waset.org/abstracts/search?q=Gina%20Cecilia%20Pistol"> Gina Cecilia Pistol</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariana%20%20Stancu"> Mariana Stancu</a>, <a href="https://publications.waset.org/abstracts/search?q=Veronica%20Chedea"> Veronica Chedea</a>, <a href="https://publications.waset.org/abstracts/search?q=Ionelia%20Taranu"> Ionelia Taranu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nutrition is an important determinant of general health status, with especially focus on prevention and/or attenuation of the inflammatory-associated pathologies. People with chronic kidney disease can experience chronic inflammation that can lead to cardiovascular disease and even an increased rate of death. There are important links between chronic kidney diseases, inflammation and nutritional strategies that may prevent or protect against undesirable inflammation and oxidative stress. The grape by-products either seeds or pomace are rich in polyphenols which may be beneficial in prevention of inflammatory, antioxidant and antimicrobial processes. As a model for studying the impact of grape seeds on renal inflammation and oxidative stress, we used in this study weaned piglets. After a feeding trial of 30 days with a control diet and an experimental diet containing 5% grape seed (GS), kidney samples were collected. In renal tissues were determined the expression and activity of important markers of immune respose and oxidative stress: pro-inflammatory cytokines (TNF-alpha, IL-1 beta, IL-6, IL-8, IFN-gamma), anti-inflammatory cytokines (IL-4, IL-10), anti-oxidant enzymes (catalase CAT, superoxide dismutase SOD, glutathione peroxidise GPx) and important mediators belonging to nuclear receptors (NF-kB1, Nrf-2 and PPAR-gamma). Gene expression was evaluated by qPCR, whereas protein concentration was determined using proteomic techniques (ELISA). The activity of anti-oxidant enzymes was determined using specific kits. Our results showed that GS enriched in polyphenols does not have effect on TNF-alpha, IL-6 and IL-1 beta gene expression and protein concentration in kidney. By contrast, the gene expression and protein level of IL-8 and IFN-gamma were decreased in GS kidney. Anti-inflammatory cytokines IL-4 and IL-10 gene levels were increased in kidneys collected from GS piglets in comparison with controls, with no modification of protein levels between the two groups. The activities of anti-oxidant enzymes CAT and GPx were increased in kidney by GS, whereas SOD activity was unmodified in comparison with control samples. Also, the GS diet was associated with no modulation of mRNAs for nuclear receptors NF-kB1, Nrf-2 and PPAR-gamma gene expressions in kidneys. In conclusion, our results demonstrated that GS enriched in bioactive compounds such polyphenols could modulate inflammation and oxidative stress markers in kidney tissues. Further studies are necessary to elucidate the mechanism of action of GS compounds in case kidney inflammation associated with oxidative stress, and signalling molecules involved in these mechanisms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=animal%20model" title="animal model">animal model</a>, <a href="https://publications.waset.org/abstracts/search?q=kidney%20inflammation" title=" kidney inflammation"> kidney inflammation</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stress" title=" oxidative stress"> oxidative stress</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20seed" title=" grape seed"> grape seed</a> </p> <a href="https://publications.waset.org/abstracts/67598/the-effects-of-grape-waste-bioactive-compounds-on-the-immune-response-and-oxidative-stress-in-pig-kidney" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67598.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">298</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">90</span> Effects of Grape Seed Oil on Postharvest Life and Quality of Some Grape Cultivars</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zeki%20Kara">Zeki Kara</a>, <a href="https://publications.waset.org/abstracts/search?q=Kevser%20Yazar"> Kevser Yazar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Table grapes (<em>Vitis vinifera</em> L.) are an important crop worldwide. Postharvest problems like berry shattering, decay and stem dehydration are some of the important factors that limit the marketing of table grapes. Edible coatings are an alternative for increasing shelf-life of fruits, protecting fruits from humidity and oxygen effects, thus retarding their deterioration. This study aimed to compare different grape seed oil applications (GSO, 0.5 g L<sup>-1</sup>, 1 g L<sup>-1</sup>, 2 g L<sup>-1</sup>) and SO<sub>2</sub> generating pads effects (SO<sub>2</sub>-1, SO<sub>2</sub>-2). Treated grapes with GSO and generating pads were packaged into polyethylene trays and stored at 0 ± 1°C and 85-95% moisture. Effects of the applications were investigated by some quality and sensory evaluations with intervals of 15 days. SO<sub>2</sub> applications were determined the most effective treatments for minimizing weight loss and changes in TA, pH, color and appearance value. Grape seed oil applications were determined as a good alternative for grape preservation, improving weight losses and °Brix, TA, the color values and sensory analysis. Commercially, ‘Alphonse Lavallée’ clusters were stored for 75 days and ‘Antep Karası’ clusters for 60 days. The data obtained from GSO indicated that it had a similar quality result to SO<sub>2</sub> for up to 40 days storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=postharvest" title="postharvest">postharvest</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analyses" title=" sensory analyses"> sensory analyses</a>, <a href="https://publications.waset.org/abstracts/search?q=Vitis%20vinifera%20L." title=" Vitis vinifera L."> Vitis vinifera L.</a> </p> <a href="https://publications.waset.org/abstracts/104422/effects-of-grape-seed-oil-on-postharvest-life-and-quality-of-some-grape-cultivars" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104422.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right 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