Determination of Antioxidant Activity of Wine Byproducts and Its Correlation with Polyphenolic Content

Abstract

It has been demonstrated that wine and other products derived from the grape have a high antioxidant capability; as a possible consequence of this, they may have potential benefits for health. The byproducts of the winemaking process represent a source of antioxidant compounds that has been relatively unexploited to date, but that is now the subject of increasing industrial interest. This article describes an approach to the study of the antioxidant activity of grape marcs, stalks, and dregs of both white and red varieties. This activity is compared with the measurements of their content of total polyphenols and of individual polyphenolic compounds, identified and quantified by HPLC. From the results we have been able to establish a positive correlation between the antioxidant activity and the total polyphenolic content of samples, but not with specific compounds.

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

“…Utilizando-se o método ABTS em nosso estudo, o coeficiente de regressão r 2 entre o conteúdo de fenólicos totais e a atividade antioxidante foi de 0,9199 e 0,9817 para as variedades Ancelota e Tannat, respectivamente. Esses valores confirmam os dados apresentados por diversos estudos, mostrando que a capacidade antioxidante é dependente do teor de compostos fenólicos presentes ( ALONSO et al, 2002;GUENDEZ et al, 2005a; GÓMEZ-PLAZA; MIÑANO; Tabela 2. Antocianinas totais de extratos de bagaço de uva* (g.100 g -1 peso seco) 1 .…”

“…A atividade antioxidante foi determinada pelos métodos ABTS, FRAP e β-caroteno/ácido linoléico. (ALONSO et al, 2002;LOULI;RAGOUSSIS;MAGOULAS, 2004;KAMMERER et al, 2005;PINELO et al, 2005). Outras partes do conjunto da uva são rejeitadas durante o processo de vinificação, como os engaços, e recebem muito menos atenção, embora contenham uma quantidade importante de polifenóis (SOUQUET et al, 2000).…”

“…Esta situação explica o interesse crescente em explorar os subprodutos da vinificação (ALONSO et al, 2002 …”

Effects of Wine by-Products on Growth Performance, Complete Blood Count and Total Antioxidant Status in Broilers

“…Recent studies have underlined the importance of the wine industry by-products as plant materials that are particularly rich in polyphenols with a variety of biological activities (Alonso et al, 2002;Xia et al,2010).…”

“…Studies on the chemical composition of the grape pomace revealed its high content of proteins, fibres, sugars, fats, minerals, vitamins and in particular the phenolic compounds (Alonso et al, 2002;Bonilla et al, 1999;Aslanian et al, 2011;Pop et al, 2014) which justify the use of this by-product in animal nutrition (Baumgärtel et al, 2007;Zalikarenab et al, 2007).…”