Grape pomace as a source of phenolic compounds and diverse bioactive properties

Abstract

A B S T R A C TThe bio-residues resulting from the wine industry (grape pomace made up of skins, seeds and stems) are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied in several industries. In this context, the aim of the present study was to evaluate the phenolic profile of Vitis vinifera L. grape pomace (skins, seeds and their mixture), and correlate them with its antioxidant, cytotoxic and antibacterial activities. The seeds showed the highest amount of phenolic compounds and also the highest antioxidant, cytotoxic and antibacterial activities. The skins revealed the highest levels of anthocyanins and pcoumaric acid hexoside. Strong correlations were observed between the presence of phenolic compounds and all the bioactivities studied. These by-products are good sources of phenolic compounds with high antioxidant and antibacterial activity, and also presenting a moderate cytotoxicity activity. These added-value by-products have great applicability in food, pharmaceutical and cosmetic industries.

Effects of grape pomace flour on quality parameters of salmon burger

“…Our results corroborate previous findings, which showed that grape pomace extract significantly reduces the formation of secondary oxidation products of fish and fish products. The high correlation between phenolic compounds (flavonoids and anthocyanins) and the antioxidant activity of GPF has been reported (Peixoto et al, 2018;Rockenbach, Rodrigues, et al, 2011). The antioxidant effect of grape pomace has been attributed to the ability of phenolic compounds to eliminate free radicals, to form metal ion complexes, and to prevent or reduce the development of singlet oxygen (Nardoia et al, 2018).…”

Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

“…The peel residues are considered a good source of active polyphenolic compounds, such as flavonoids, anthocyanins, phenolics, and resveratrol (Lafka, Sinanoglou, & Lazo, ; Martins, Roberto, Blumberg, Chen, & Macedo, ; Pintać et al, ; Vatai, Škerget, & Knez, ). Due to the growing interest in foods containing high levels of bioactive compounds with health benefits, along with the need for sustainable technologies, the use of by‐products has become an increasing challenge, particularly for the food industry and those working with grape pomace, due to the significant environmental impact caused by industrial activities (Caldas et al, ; Martins et al, ; Peixoto et al, ). In this context, the region of São Francisco Valley (the region between Petrolina and Juazeiro, Brazil) houses one of the major producers of Syrah variety grape in Brazil.…”

“…A variety of uses have been developed for these by-products, either by using the whole residue (peel, seeds, and pulp), only the peels (fresh or dehydrated), or only extracts (conventional extraction with solvents or supercritical extraction; Caldas et al, 2018;García-Lomillo & González-SanJosé, 2017;Peiretti, Masoero, & Tassone, 2017;Peixoto et al, 2018;Pintać et al, 2018;Vatai et al, 2009;Vodnar et al, 2017). Such increasing interest is justified by the rich diversity of bioactive compounds found in these by-products (Elkhatim, Elagib, & Hassan, 2018;Igual, García-Martínez, Camacho, & Martínez-Navarrete, 2013;Lafka et al, 2007).…”

Supplementation of by‐products from grape, tomato and myrtle affects antioxidant status of dairy ewes and milk fatty acid profile

“…According to the results of this study, the higher antioxidant capacity, measured either by FRAP or by ABTS assay, in the plasma of sheep supplemented with by‐products compared with the control ones, reflects the high content of these by‐products in a variety of antioxidants compounds such as the phenols or other bioactive molecules (Martínez‐Valverde, Periago, Provan, & Chesson, ; Peixoto et al, ). The higher value of both FRAP and ABTS assays compared with CON suggests a clear antioxidant capacity of GM, at tested dose.…”