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a b s t r a c tThe phenolic compounds content and antioxidant activity of pomace from the vinification of grape varieties widely produced in Brazil (Cabernet Sauvignon, Merlot, Bordeaux and Isabel) were investigated with a view to their exploitation as a potential source of natural antioxidants. Cabernet Sauvignon grape pomace was found to have the highest content of total phenolic compounds (74.75 mg gallic acid equivalent (GAE)/g), the highest antioxidant activity (determined using the 2,2 0 -azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging methods; 485.42 and 505.52 lMol Trolox equivalent antioxidant capacity (TEAC)/g, respectively), and the highest reducing power (determined using the FRAP method; 249.46 lMol TEAC/g). The Bordeaux variety showed the highest oxidation inhibition power (41.13%), determined using the b-carotene/linoleic acid method and the highest content of total anthocyanins (HPLC; 29.17 mg/g). Catechin was the most abundant nonanthocyanic compound identified in the grape pomace (150.16 mg/100 g) for all varieties. In this study, pomaces of the red wine vinification of Cabernet Sauvignon and Bordeaux varieties showed the highest potential as a source of antioxidant compounds and natural colourants, respectively.

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This study aimed to characterize jabuticaba (Myrciaria cauliflora), guabiju (Myrcianthes pungens), and jambolan (Syzygium cumini) in relation to its individual phenolic compounds (LC-ESI-MS/MS), antioxidant capacity, total monomeric anthocyanin, sugars, and minerals during ripening (intermediate and ripe stages). In the three studied fruits, 22 phenolic compounds were quantified, especially phenolic acids and flavonoids, which presented a higher concentration in the intermediate ripening stage. In contrast, the total monomeric anthocyanin, fructose, glucose, Ca, Na values were higher in the ripe stage. In addition, all studied fruits showed expressive antioxidant capacity in both ripening stages: 2569.28 to 5066.35mg AAE 100g DW for DPPH; 13777.52 to 26667.45µmol Fe 100g DW for FRAP; and 957.72 to 2061.35mg GAE 100g DW for Folin-Ciocalteu reducing capacity. Therefore, our results revealed that these fruits represent a supply of high-value nutrient and bioactive components, especially in the ripe stage.