Progress 09/01/11 to 08/31/16

Outputs
Target Audience:The primary target audiences for this projectinclude scientists and students in food and nutritional sciences, health professionals, scientists infood and feed industry, grape growers and winery owners and consumers who are interested in healthy foods. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project has provided opportunities to train three undergraduate students and one graduate student in the area of polyphenol extraction, nutrient analysis, in vitro evaluation of food digestibilityand how to conduct rat study. The trained graduate student is now the lab technician whois able to conduct independent research and train other undergraduate students. This project has also provided opportunities for students and the research assistant to present research findingsat professional conferences. How have the results been disseminated to communities of interest?The results were disseminated by publication, presentation at professional conference and Journal publication Yu J, Me Y and Ji Shuang. In vitro evaluation of grape seed polyphenol extract on the digestibility of macronutrient. Journal of Health Science. 2016; 4: 167-176. Conference Presentation Yu J, Mi Y and Ji S. (2013). In vitro Digestibility of macronutrients in the presence of grape pomace polyphenols. Poster session presented at American Chemical Society 2013 Southeastern Regional Meeting, November 12-16, 2013, Atlanta, GA. Yu J, and Ji S. (2013). In vitro Evaluation of Grape Pomace Extract on the Digestibility of Macronutrients. IFT Annual Meeting, July 13-16, 2013, Chicago, IL. JouniousB, Yu J, Gyawali R, and Ibrahim S. (2014). Evaluating the antibacterial activity of seed and skin polyphenols of Muscadine Nobel grape pomace. The 247th ACS National Meeting, March 16-20, 2014. Dallas, TX.<!-- --> Ivy Smith, Steven L. Hurley, Tracy L. Hanner and Jianmei Yu Is Grape Pomace an Effective Hypolipidemic Agent. 2016 IFT Annual Meeting, July 2016, Chicago, IL. Smith I,Yu J, Hurley SL, Hanner TL.Influence of grape pomace in the diet on nutrient absorption of rats fed high cholesterol diet. 2016 ACS South East Regional Meeting What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Impacts Obesity is one of the top public health problems in the United States. Food is an integral part of the process that leads to obesity. Diets rich in fiber and polyphenol were reported to be inversely associated with weight gain. Grape pomace (GP),the residue of grapes afterwine making,is rich in insoluble fiber and different types of polyphenols. The findings of this project demonstrate that (1) GP polyphenols significantly inhibit the digestion of and absorption macronutrients and the inhibitory effects vary with substrate; (2) the content of GP in the diet is extremely important for its health benefits, and diet GP content higher than 7.7 percentmay not have positive effects on blood lipid profile; (3) GP is not a satiety inducer, but long term consuming diet containing GP may help with weight controlfor populations consuming a high carbohydrate diet.These findingsadvanced the knowledge of anti-obesity and cholesterol lower properties of GP, andwill benefit the obesity prevention and value added utilization of this agricultural by-product. Outcome: Scientistsquantified total dietary fiber and polyphenol profile of grape pomace (GP), evaluated the effects of GP polyphenols on the activity of digestive enzymes and some gut bacteria, and evaluated the effects of diet containing GP on weight gain, nutrient absorption and blood chemistry using rat model. For Objective 1: The dietary fiber (DF) and polyphenol profiles of GPs from four grape varieties, namely, Muscadine Noble, Muscadine Scuppernong Cabernet Franc and Cabernet Sauvignon, were evaluated for better understanding the health benefits of GP fibers. Results show that GP contained up to 64 percentof DF, mainly insoluble. The DF and polyphenol compositions of GP varied significantly with grape variety/cultivar. Among GPs from 4 cultivars of wine grapes collected, Cabernet Sauvignon and Muscadine Carlos pomaces had highest and lowest amount of neutral detergent fiber (NDF) and acid detergent fiber (ADF), respectively. Muscadine Nobel pomace exhibited the highest total ofpolyphenol and anthocyanin, while Cabernet Sauvignon pomace showed highest flavonoids. Muscadine Carlos pomace had high flavonoid content but no anthocyanin. Cabernet Fran pomace had a low content of all types of polyphenols. The antioxidant activities of the pomaces were proportional to the polyphenol contents, particularly, flavonoid content. The high insoluble dietary fiber and high flavonoid contents make GP a good source of DF and antioxidant in functional food development for weight control and disease prevention. For Objective 2: The effects of GP polyphenols on the in vitro digestibility of macronutrients (Corn starch, food proteins and cooking oil) were evaluated using digestive enzymes alpha-amylase, pepsin, trypsin and lipase. GP polyphenol significantly inhibited the digestions of starch by α-amylase and lipid by lipase (P<0.05). The digestibility of starch and lipid decreased linearly with GP polyphenol concentration with regression coefficients -0.54 and -0.033, respectively. The effects of GP polyphenol on the digestion of food protein depends on the type of protein and concentration of GP polyphenol. The digestibility of casein by trypsin decreased slightly with GP polyphenol concentration, but the trypsin digestions of soy and egg white proteins were not significantly influenced. Interestingly, GP polyphenol moderately enhanced the trypsin digestion of egg white and whey protein (P<0.05). Under simulated human digestion conditions, the inclusion of grape pomace in the bread formula significantly reduced the digestibility of bread starch and wheat protein as indicated by the reduced release of reducing sugar and amino acids in the digested samples. The findings show that GP polyphenol significantly reduced the digestibility of starch and lipid, but selectively influenced the digestion of food protein. For Objective 3: The effects of GP contents on energy intake, weight change, blood lipid profiles, and fat deposition on the liver, kidney, heart and the adipose tissues of rats fed high cholesterol diets were evaluated. Feed consumption and body weight of rats was significantly affected by treatment time, but not by GP content of diet. GP in the diet did not significantly affects blood total cholesterol and triglyceride levels, but significant increasedLDL and decreasedHDLof rats fed diet containing 15.4 and 23.2% of GP (P<0.05).Blood VLDL level was not significantly affected by GP content of diet. AIN-93M diet containing 7.7% GP showed more beneficial effects on the rat blood lipid profile than the diet with higher GP content. The average size and weight of the rats heart and kidneys were not influenced by GP content of diet, but the average liver weights of rats fed GP diet were lower than that of control although not statistically significant. The amount of abdominal fat decreased with increasing amount of GP in the diet. Obvious but not statistically significant reduction of abdominal fat content was also observed at 23.2% GP. Total fecal protein contents were not significantly different among treatment groups, but total fecal fat and ash contents decreased as diet GP content increasing, while total fecal carbohydrate increased with GP content (P<0.05) although total carbohydrate content in the diet decreased. Results suggest that GP in the diet increased fat and mineral absorption, but decreased carbohydrate absorption, and long term consumption of GP containing diet may have positive effect on the body weight.

Publications

• Type: Journal Articles Status: Published Year Published: 2016 Citation: Yu J, Mi Y and Ji Shuang. In vitro evaluation of grape seed polyphenol extract on the digestibility of macronutrient. Journal of Health Science, 2016; 4: 167-176
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Ivy Smith, Steven L. Hurley, Tracy L. Hanner and Jianmei Yu. Is Grape Pomace an Effective Hypolipidemic Agent. 2016 IFT Annual Meeting, July 2016, Chicago, IL. Abstract #: P04-098
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: Influence of grape pomace in the diet on nutrient absorption in rats fed high cholesterol diet. 2016 ACS Southeastern Regional Meeting, October 23-27, Columbia South Carolina.
• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Yu J, Mi Y and Ji S. (2013). In vitro Digestibility of macronutrients in the presence of grape pomace polyphenols. Poster session presented at American Chemical Society 2013 Southeastern Regional Meeting, November 12-16, 2013, Atlanta, GA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Junious B, Yu J, Gyawali R, and Ibrahim S. (2014). Evaluating the antibacterial activity of seed and skin polyphenols of Muscadine Nobel grape pomace. The 247th ACS National Meeting, March 16-20, 2014. Dallas, TX.

Progress 09/01/13 to 08/31/14

Outputs
Target Audience:The primary target audiences for this project are scientists and students in food and nutritional sciences, health professionals, members of the food and feedindustry as well as small farmers --especially, grape growers and winery owners. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The project has provided opportunities to train a graduate student to conduct a nutrition project using a rat model in terms of ICUAC compliance; how to host; feed and bleedanimals; andhow to analyze bloodlipid profile. How have the results been disseminated to communities of interest?The sum of the results were disseminated at the 2014 ACS South Eastern Regional Meeting,but most of results were obtained during the summer of 2015 andhave not been disseminated yet. What do you plan to do during the next reporting period to accomplish the goals?For the next reporting period, the following will be conducted. The macronutrients remain in the feces will be analyzed to get information about the effects of GP content in the diet on theactual digestion of macronutrients. The organ lipid contents and profilewill bedetermined and compared with that of the control using post-ANOVA Dunnett test to determine the significance of the impacts of GP. The correlation analysis will be conducted to establish the correlation between feed consumption and body weight. The optimal GP concentration for maximum wieght loss will be determined using regression analysis.

Impacts
What was accomplished under these goals? Major activities completed: During the reporting period,researchers have completedmost ofactivities under objective Objective 3 of the project.Rat diets were prepared from AIN-93M supplemented per kg with 10g of cholesterol source. The ground dry grape pomace (GP) from Muscadine Noble grapes was usedin the study. Diets containing GP were formulated by replacing the total carbohydrate in cholesterol containing AIN-93M by 10, 20 and 30% without changing the percentage of other ingredients. This resulted in diets containing 7.71, 15.41, and 23.12% of GP, 0.15, 1.12, 2.69 and 4.47 mg polyphenols, and 6, 9.50, 12.25 and 16.50% of total dietary fiber, respectively. Twenty four adult Sprague Dawley male rats at age 15 weeks were randomly assigned to one of the four treatment groups that were fed high cholesterol diet containing different percentages of GP. The group in the 0% GP diet was used as control. Feed intake was measured every other day by weighing the feed left next day; blood samples of each group were collected biweekly. Bloodchemistry (including lipid profile, comprehensive diagnosis and total blood count)was determined. At the end of the feeding period rat livers, hearts and kidneys were harvested, weighed and inspected. Findings 1. Effect of diet GP content on body weight of rats: Feed consumption increased with GP content in the diet regardless of treatment time. Within each week, the lowest feed consumption was observed for the group fed 7.71% GP diet. This is observed for the whole feeding period except week 8.This finding suggests that the energy intake may not be affected by the replacement of starch by GP. 2. Effect of diet GP content on body weight of rats: The rat weights increased with feeding time, and reached stable weight by week 5. Starting from week 5, the weights of rats fed with GP containing diet decreased in GP dependent manner (P<0.05). As GP content in the dies increasing, the feed consumption increased but body weight ofrats decreased.This suggests that the energy absortion of rats in the GP dietdecreased andlong term consumption of GP containing diet may have positive effect on the body weight. 3. Effect of diet GP content on organ weights of rats: The inclusion of GP in the diet did not change the size and weight of rat heart and kidney significantly (P>0.05). The average liver weights of rats fed GP diet were lower than that of control, but did not decrease in the GP dose dependent manner. The amount of abdominal fat decreased with increasing amount of GP in the feed.The color of liver became lighter as the GP content in the diet increased. White discoloration was observed on one lobe of liver from a rat fed with diet containing 23.1% of GP. Therefore, the diet with more than 15% GP may exert adverse effect on liver health. 4. Effect of diet GP content on blood lipid profile of rats: GP in the diet did not significantly affects blood total cholesterol (TC) and triglyceride (TG) levels in the first 4 weeks of treatment,but significantly reduced TC and TG from week 6 to week 8. The rats fed with 23.2% GP showed highest plasma LDL and Lowest VLDL content. Significant increase of LDL and decrease of HDL were observed among rats fed diet containing 15.4 and 23.2% of GP. According the results, we conclude that GPmay not have hypolipidemic effect on the rats fed with high cholesterol diet. Overall, the results do not agree with the hypothesis that polyphenol and dietary fiber rich GP could function as a hypolipidemic agent. 5. Effect of diet GP content on the molecular markers of rat organ functions: Blood alanine transferase (ALT) activities of rats in all treatment groups were relatively constant over the experiment period, and were well below the upper limit of the normal range. The rats fed diets containing 15.4 and 23.1% GP has slightly higher blood ALT activity than those in the control group and 7.71% GP group (P<0.05). GP content in the diet did not cause significant change in blood amylase activity and glucose level of rats compared with control. Similarly, the blood urea nitrogen and total protein were not significantly affected by the GP content in the diet. The results indicate that the functions of liver, kidney and pancrease were not affected by up to 23.1% GP content in the high cholesterol diet. Impacts Obesity has become the nation's number one public health problem. Prevention of obesity has become an urgent issue. Food plays an important role in the development and prevention of obesity. The findings during this reporting period indicate that long term consumption of diets containing up to 23.1% grape pomace may prevent weight gain, but may not improve the blood cholesterol profile in the population consuming high cholesterol diet. These findings haveadvanced the knowledge of anti-obesity and cholesterol lower properties of grape pomace.

Publications

• Type: Conference Papers and Presentations Status: Other Year Published: 2014 Citation: Blood lipids profile and chemistry of young rats fed with various amount of grape pomace

Progress 09/01/12 to 08/31/13

Outputs
Target Audience: Target audiences include scientists from academia, health professionals, the food industry, small business owners such as small wineries and small bakery store owners. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Two undergraduate students were trained to conduct enzymatic digestion of single food components anddigestion of food product under simulated gastrointestinal condition. These two students were also trained to evaluate the digestion processes bydeterminingconcentrations of amino acids, reducing suger and fatty acids. How have the results been disseminated to communities of interest? The results were disseminated at 2013 ACS South East Regional Meeting and 2013 IFT Annual Meeting. • Yu, J., Mi, Y. and J., S. (2013). In vitro Digestibility of macronutrients in the presence of grape pomace polyphenols. Poster session presented at American Chemical Society 2013 Southeastern Regional Meeting, November 12-16, 2013, Atlanta, GA. • Yu, J. and Ji, S. (2013). In vitro Evaluation of Grape Pomace Extract on the Digestibility of Macronutrients. IFT Annual Meeting, July 13-16, 2013, Chicago, IL. What do you plan to do during the next reporting period to accomplish the goals? During next period, Task 4 of Objective 2 (Evaluate the effect of GP polyphenol and fiber on the growth of human intestinal microorganisms)and 5 tasksobjective 3 will be conducted using rat model to evaluate the hypolipidemic effect of GP using rat fed high fat diet. Data representing feed consumption, energy intake, weigh change, blood lipid and organ lipid profiles will be analyzed and compared with that of the control using post-ANOVA Dunnett test to determine the significance of the impacts of GP. The optimal GP concentration for maximum reduction of energy/feed intake and weight gain will be determined using regression analysis or surface response methodology.

Impacts
What was accomplished under these goals? Progress of project objectives - During this reporting period research activities outlined in Objective 2 were conducted to evaluate the effects of GP polyphenols on the in vitro digestibility of macronutrients using alpha-amylase, pepsin, trypsin and lipase. Corn starch, food proteins and cooking oil were used as substrates of alpha-amylase, pepsin/trypsin and lipase respectively. The hydrolysis of each substrate in the presence and absence of GP polyphenol was conducted at the optimal pH and temperature of each enzyme. The final hydrolysis products of starch, proteins and lipid were reducing sugars, amino acids and fatty acids. Therefore, the impact of GP polyphenols on the digestibility of starch, proteins and lipid were evaluated by measuring the concentrations of reducing sugars, amino acids and fatty acids in the reaction mixture by Dinitrosalicylic acid method, Ninhydrin method and titration method, respectively. The digestibility of starch and protein in bread samples containing different types of grape pomace were evaluated by using sequential enzymatic treatment under simulated human digestion conditions. Findings - GP polyphenol significantly inhibited the digestions of starch by α-amylase and lipid by lipase. The effects of GP polyphenol on the digestibility of food proteins were more complicated. The digestibility of casein by trypsin slightly decreased with GP polyphenol concentration, but the trypsin digestions of soy and egg white proteins were not significantly influenced. Interestingly, GP polyphenol moderately enhanced the trypsin digestion of egg white and whey protein. The findings show that GP polyphenol significantly reduced the digestibility of starch and lipid without obvious impact on the digestion of protein. The results of this study suggest that GP polyphenol strongly inhibits α-amylase and lipase, thus reduce the digestibility of food starch and lipid. The effects of GP polyphenol on the digestion of food protein depends on the type of protein and concentration of GP polyphenol. Under simulated human digestion condition, the inclusion of grape pomace in the bread formula significantly reduced the digestibility of bread starch and protein as indicated by the reduced release of reducing sugar and amino acids in the digested samples. Impacts - Grape pomace polyphenol extract significantly reduced the digestibility of starch and lipid without obvious impact on the digestion of protein. This is very important in reducing energy absorption for people who regularly consume food rich in starch and fat such as bread, pasta, potato, cookies and cake. GP also showed great feasibility and potential to serve as a functional food ingredient in the baked product to deliver health promoting polyphenols and dietary fiber to the product and consumer. This will add value to grape pomace and will finally benefit grape farmers, food industry and consumers.

Publications

• Type: Conference Papers and Presentations Status: Accepted Year Published: 2013 Citation: Yu, J., Mi, Y. and J., S. (2013). In vitro Digestibility of macronutrients in the presence of grape pomace polyphenols. Poster session presented at American Chemical Society 2013 Southeastern Regional Meeting, November 12-16, 2013, Atlanta, GA.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2013 Citation: Yu, J. and Ji, S. (2013). In vitro Evaluation of Grape Pomace Extract on the Digestibility of Macronutrients. IFT Annual Meeting, July 13-16, 2013, Chicago, IL.

Progress 09/01/11 to 08/31/12

Outputs
OUTPUTS: Obesity is one of the top public health problems in the United States. Food is an integral part of the process that leads to obesity. Higher energy and lower dietary fiber intake is one of the major reasons of high obesity prevalence in the United States. This study investigates the potential of Grape pomace (GP) as a fiber and polyphenol rich source in the food products for obesity prevention because both dietary fiber and polyphenol consumption have been reported to be reversely associated with the rate of overweight and obesity prevalence. However, soluble and insoluble fibers have different physiological functions. Soluble dietary fibers (SDF) are known to reduce blood cholesterol levels and normalize blood sugar levels, while insoluble dietary fibers (IDF) are known to promote bowel regularity. Therefore, the specific objectives of the proposed projects are: 1) characterization and quantification of functional components with weight control properties: to provide compositional data of GP for other objectives, 2)in vitro evaluation of the effects of GP extract on the digestibility of macronutrients and the growth of probiotic bacteria, 3)In vivo evaluation of the hypolipidemic effect of GP using rat model. Fresh grape pomaces (GPs) from four grape cultivars, namely Muscadine Nobel, Muscadine Scuppernong, Cabernet Franc and Cabernet Sauvignon, grown in North Carolina were collected from two North Carolina wineries. GPs were dried at room temperature, ground into powder and stored in refrigerator. Proximate compositions of each GP were determined by AOAC methods. Dietary fiber profiles of GPs were characterized by AOAC method 993.14. Total extractable polyphenols (TP) of GPs were determined by Folin-Ciocalteu method. Polyphenol profiles of GPs were partially characterized by determining total flavonoid (TF) and total anthocyanin (TF) contents of ground GPs. Sufficient amount of polyphenol extract were extracted and their polypehnol compositions were determined. These extracts will be used to test the hypothesis that polyphenols in GP will function as digestion blocker to reduce the digestibility of macronutrients such as starch, fat and protein by inhibiting the activities of human digestive enzymes. In addition, the fatty acid compositions and TP contents of grape seed oils were determined. Through these activities, two student were trained with proximate composition analysis, dietary fiber determination techniques for total dietary fiber (TDF), insoluble dietary fiber ( IDF), soluble dietary fiber (SDF), acid detergent fiber (ACF) and neutral detergent fiber (NDF) determinations, and one graduate students was trained techniques for polyphenol extraction, determination and in vitro antioxidant analysis. PARTICIPANTS: Participants of this project include project PI, Co-PI, USDA Cooperator, collaborators and students. 1. Dr. Jianmei Yu, Principle Investigator. Department of Family and Consumer Sciences, North Carolina A&T State University. Phone: 336-285-4861-7963, Fax: 336-334-7239, Email: jyu@ncat.edu 2. Dr. Tracy Hanner, Co-PI: Department of Animal Science, North Carolina A&T State University, Phone: 336-334-7709, email: hanner@ncat.edu 3. Dr. Beverly Clevidence, USDA Cooperator, Food Components and Health Laboratory, Beltsville Area Research Center (BARC), USDA-ARS. 4 Dr. Woldghebriel: Collaborator from Department of Animal Science, North Carolina A&T State University. He helped with fiber analysis. 5. Ivy Smith, graduate student who has trained to study the polyphenol extraction and determination, TDF, NDF and ADF determination 6. Ashley McMillan, undergraduate student, who is trained to study dietary fiber analysis of grape pomace. 7. Max Lloyd, collaborator. The owner of Grave Winery, Gibsonville, NC. He provided Cabernet Franc and Sauvignon pomaces for the project. 8. Andy Zyme, collaborator. The owner of Benjamin Vineyard Winery, Graham, NC. He provided Muscadine Nobel and Scuppernong pomaces. TARGET AUDIENCES: Target audiences include scientists from academia, students in food and nutrition major, health professional, food industry, and small business owners such as small farmers who grow grapes or own wineries. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
It is well known that dietary fibers and polyphenols play important roles in preventing heart disease, diabetes, obesity, and certain types of cancers. Results show that room temperature dried GPs contained 12.8-14.2% of protein, 3.7-6.5% of fat, 68.5-73.2% of carbohydrates and 55-63 % of TDF depending on grape cultivars. The IDF contents of the GPs were in the range of 48-60 % of the dry mass. Cabernet Sauvignon pomace had highest amount of NDF and ADF, which indicates that this pomace is more resistant to digest under either neutral or acidic condition. The lowest NDF and ADF were observed in Muscadine Scuppernong pomace. The lower ADF of Muscadine pomaces imply that significant amount of this pomace can be digested under acidic condition such as in the stomach. The high insoluble and non-digestible fiber contents make GP a good source of dietary fiber in functional food development for weight control. Polyphenol composition of the poamces under the investigation showed great cultivar dependency. Muscadine Nobel pomace had highest TP (32 mg/g GP) and TA (4.31 mg/g GP) while Cabernet Sauvignon had highest TF (12.05 mg/g GP). The antioxidant activities of the pomaces were in good agreement with the polyphenol contents, particularly, flavonoid content. Higher flavonoid contents of GPs from some grape varieties such as Muscadine Nobel and Cabernet Sauvignon may make these GPs valuable sources of natural antioxidants. The fatty acid composition of grape seed oils (GSO) extracted from two Muscadine cultivars and two Cabernet cultivars were determined by GC. Results show that free fatty acid contents of Muscadine nobel and Scuppernong seed oils were lower than that of Cabernet Franc and Sauvignon seed oils. Regardless of grape cultivars, major fatty acid in GSO is linoleic (C18:2), although oleic (C18:1), palmitic (C16:0) and stearic acids (C18:0) are in significant levels. Saturated, monounsaturated and total unsaturated fatty acids were 13.30-17.23%, 11.98-17.26% and 82.72-86.66% of total fatty acids depending on the cultivars. GSOs also contain significant amount of total polyphenol which may make the oil more stable against oxidation. The high unsaturated fatty and polyphenol contents of GSO make is a good choice for salad dressing oil with higher oxidative stability. The results generated through this project so far increased knowledge of dietary fiber and polyphenol profiles of Muscadine GP, and the fatty acid and polyphenol composition of GSO. The results also demonstrated the potential of GP as an inexpensive healthy foods ingredient for obesity prevention and treatment, which may positively impact the profitability and sustainability of small scale agricultural business such as vineyard and winery. Data obtained provide fundamental information for the formulation of functional foods using grape pomace. The research ability of minority young scientists and students involved in the project activity were significantly improved.

Publications

• Yu, J. and Ahmedna, M. (2012). Functional Components of Grape Pomace: Their Compositions, Biological Properties and Potential Applications (Invited Review). International Journal of Food Science and Technology. DOI: 10.1111/j.1365-2621.2012.03197.x
• Yu, J., Smith, I., Holmes, B. and Carver, J. 2012. Fatty Acid Composition of Grape Seed Oils from Some Grape Cultivars in North Carolina. 2012 ACS Southeast Regional Meeting, November 14-17, 2012. Raleigh, NC. Abstract number SERM293.
• McMillan, A., Lucas, D., Smith, I.and Yu, J. (2012.) Comparisons of dietary fiber and polyphenol composition of grape pomaces from four grape cultivars grown in North Carolina. 2012 ACS Southeast Regional Meeting, November 14-17, 2012. Raleigh, NC. Abstract number SERM1162.
• Yu, J., McMillan, A. and Tyson. L. (2012). Solubility and digestibility characterization of dietary fiber in grape pomace. 2012 IFT Annual Meeting, 06/25-06/28, 2012. Las Vegas Nevada. abstract number: 279-21.