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Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)

de la Cerda‐Carrasco, Aarón, López‐Solís, Remigio, Nuñez‐Kalasic, Hugo, Peña‐Neira, Álvaro, Obreque‐Slier, Elías
Journal of the science of food and agriculture 2015 v.95 no.7 pp. 1521-1527
Vitis vinifera, anthocyanins, antioxidant activity, byproducts, color, flavor, fruits, grape pomace, health promotion, high performance liquid chromatography, proanthocyanidins, secondary metabolites, taste, wine grapes, wine quality, winemaking
BACKGROUND: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health‐promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By‐products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC‐DAD analysis. RESULTS: White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low‐molecular‐weight phenols in the four grape pomace varieties were significantly different. CONCLUSION: Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes. © 2014 Society of Chemical Industry