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Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis vinifera L.)
- González-Centeno, María Reyes, Jourdes, Michael, Femenia, Antoni, Simal, Susana, Rosselló, Carmen, Teissedre, Pierre-Louis
- Journal of agricultural and food chemistry 2013 v.61 no.47 pp. 11579-11587
- Vitis vinifera, antioxidant activity, bioactive compounds, byproducts, drugs, food industry, grape pomace, grapes, proanthocyanidins, seeds, stems, winemaking
- 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.