Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate

Development of a high-performance liquid chromatography method based on a core–shell column approach for the rapid determination of multiclass polyphenols in grape pomaces

“…As well, the distribution between (+)-catechin and (À)-epicatechin (for Bonarda and Cabernet Sauvignon) agrees with that reported by Monrad, Howard, King, Srinivas, and Mauromoustakos (2010) for GPE from Sunbelt grapes (Vitis labrusca L.). The prevalence of (+)-catechin has been previously observed in the literature for skins and/or seeds of different red grape varieties (Cheng, Bekhit, McConnell, Mros, & Zhao, 2012;Iacopini et al, 2008;Kammerer, Claus, Carle, & Schieber, 2004;Wang, Tong, Chen, & Gangemi, 2010).…”

Potential for Use of the Residues of the Wine Industry in Human Nutrition and as Agricultural Input

“…These materials should be submitted to the treatment of effluents in canteens. Regulation (EC) No 1493/99 defines wine sludge as the residue which is deposited in receptacles containing wine after fermentation, or at the time of storage, or after authorized treatment, as well as the residue obtained by the filtration and/or centrifugation of this wine product [12]. Also considered as wine lees is waste that is deposited in containers containing grape must.…”

“…Regulation (EC) No 1493/1999 defines it as the residue of pressing of fresh grapes, fermented or not. The pomace consists mainly of water, wines, and lees-these being dependent on the pressing; alcohols, especially ethanol, and also methanol and glycerol; aldehydes, esters, volatile acids, polyphenols, proteins, cellulose, pectins, mineral salts, and sugar residues [12].…”

“…In this context, the use of winery residues is indicated as an important perspective in the management of grapevine, once the action of its components, such as phenolic acids and flavonoids, have already been reported as efficient against microorganisms [12] and also weeds [13]. The isolated effect of some compounds present in this residue has already been characterized on some insects, such as the flavonoids, which caused inhibited development of Phyllotreta cruciferae (Coleoptera: Chrysomelidae) [14].…”

Hurdles and potentials in value-added use of peanut and grape by-products as sources of phenolic compounds

“…skins and seeds). These by-products serve as rich sources of phenolics belonging to several classes of compounds such as phenolic acids, flavonoids, including anthocyanins, as well as proanthocyanidins (CHENG et al, 2012;DE CAMARGO et al, 2014a). Phenolic compounds are present in the soluble (free and esterified) and insoluble-bound forms, the proportion of each one depends not only on the starting material but also on their cultivar and an eventual processing to which they are subjected.…”