Extraction, characterization and quantification of resveratrol from the inemaking pomace: emphasis on the vacuum drying process

Abstract

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.

Resveratrol stimulates microRNA expression during differentiation of bovine primary myoblasts

“…Researchers place more emphasis on maintaining excellent genetic inherent characteristics for the traits and developing an optimal feed formula in economic animals (27). RSV is an important phenolic compound present in the wine grape pomace (28). The wine grape pomace has been regarded as a bioactive dietary component in the diet of rumen animal because of its antioxidative ability (29).…”