Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis vinifera L.)

• Published in: Journal of agricultural and food chemistry Vol. 61; no. 47; pp. 11579 - 11587
• Main Authors: González-Centeno, María Reyes, Jourdes, Michael, Femenia, Antoni, Simal, Susana, Rosselló, Carmen, Teissedre, Pierre-Louis
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 27-11-2013
• Subjects: Antioxidants - pharmacology; Biological and medical sciences; Chemical and Process Engineering; Chromatography, High Pressure Liquid; Engineering Sciences; Flavonoids - analysis; Food engineering; Food Handling; Fundamental and applied biological sciences. Psychology; Life Sciences; Polyphenols - pharmacology; Proanthocyanidins - analysis; Tannins - analysis; Vitis - chemistry; Wine; total phenolic content; proanthocyanidins; white grape pomace; winemaking byproducts; antioxidant capacity; mean degree of polymerization; Wine making; Polymerization; Antioxidant; Vitis vinifera; Characterization; Polyphenol; Vitidaceae; Dicotyledones; Grape; Angiospermae; Phenols; Spermatophyta; By product; white grape pomace; winemaking byproducts; proanthocyanidins; antioxidant capacity; total phenolic content; mean degree of polymerization
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf403168k

A detailed assessment of the total phenolic and total tannin contents, the monomeric and oligomeric flavan-3-ol composition, the proanthocyanidin profile, and the antioxidant potential of the grape pomace byproducts (considered as a whole, both skins and seeds), derived from four white grape varieties (Vitis vinifera L.), was performed. Significant differences (p < 0.05) of the total phenolic content, total tannin content, and antioxidant capacity of grape pomace byproducts were observed among the different grape varieties studied. For the first time in the literature, the particular flavan-3-ol composition of the four grape varieties investigated was described for the whole fraction of their grape pomace byproducts. The phenolic composition and antioxidant capacity of grape pomaces were compared to those of their corresponding stems. The global characterization of these white grape varieties provided a basis for an integrated exploitation of both winemaking byproducts as potential, inexpensive, and easily available sources of bioactive compounds for the pharmaceutical, cosmetic, and food industries.