NUTRITIONAL AND PHYSIOLOGICAL-PROPERTIES OF GRAPE POMACE AS A POTENTIAL FOOD INGREDIENT

Grape pomace (GP) is a polyphenols (PP) and dietary fiber (DF) rich ma terial. Although its composition is well known, its physiological effe cts and bioavailability are pearly understood. Male Wistar rats were f ed a standard diet supplemented with 10% GP over an eight-week period. The GP-fed rats showed higher fresh and dry stool weights and increas ed fat, protein and mineral excretion in feces as compared to the cent ral group. Sixty-eight percent of soluble PP were absorbed in the gast rointestinal tract, while almost all of (99%) of insoluble PP were exc reted undegraded in feces improving the high bulking capacity of dieta ry fiber. These results could be taken into account in potential appli cations of this by-product as a food ingredient.