The main residue of the winemaking process is the grape pomace, which is rich in bioactive compounds such as resveratrol, known by its therapeutic and cosmetic value as well as its natural antioxidant characteristics. The present work aimed to study methods of preservation and extraction of resveratrol envisaging a sustainable use of winemaking disposal residues. This work carried out a comparative analysis of bagasse drying methods, using thermal process dewatering and freeze drying or lyophilization, using a vacuum process, both prior to the extraction process of resveratrol. The analytical characterization of the extract, by Fourier Transform Infrared (FTIR) and High Performance/Pressure Liquid Chromatography (HPLC) allowed, respectively, the identification and quantification of resveratrol, indicating the freeze-drying of pomace as the best way of preserving its content in the sample.
O resveratrol é um polifenol presente em uvas de variedade Vitis vinífera, americanas e híbridas amplamente conhecido por seu valor terapêutico e cosmético, além de ser um antioxidante natural. O presente trabalho propôs confirmar, por meio de ensaio in vitro, a sua propriedade anti-câncer, bem como a aplicação biológica do princípio ativo. A atividade anti-mutagênica foi testada por meio do ensaio de Allium cepa. Sementes de A.cepa foram expostas ao herbicida trifluralina juntamente com diferentes concentrações do resveratrol. Os resultados confirmaram a atividade anti-mutagênica do resveratrol, pela reversão do efeito mutagênico da trifluralina, que foi proporcional à concentração, até 1ppm, após a qual não houve efeito adicional.
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