Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

“…Anthocyanin pigments are present in the grape skin, and their levels may vary from 30 to 750 mg/100g fruit, in agreement with the values found in this study (Bridle & Timberlake , 1997). Rockenbach et al (2011) found higher values of anthocyanins, ranging from 385.93 to 934.67 mg/100g mg/100g, in red grape bagasse Pinheiro (2009) found values of 3.56 mg/100mL in grape juice at baseline and 1.43 mg/100mL after 210 days of storage. Levels of anthocyanins in grapes is associated not only with the portion of the fruit analyzed, but they can also be influenced by factors such as cultivar, cultivation method, climatic aspects, and physicochemical factors such as pH and temperature (Kato et al, 2012).…”

Comparative Polyphenolic Content of Grape Pomace Flours from ‘Fetească neagră’ and ‘Italian Riesling’ Cultivars

“…The TPI found in grape seed flours of 'Fetească neagră' and 'Italian Riesling' was quite similar with those reported by Ross et al (2011) for 'Cabernet Sauvignon' grape seed flour (95.2-134.2 mg tannic acid/g DW). According to the present study, grape seed flours contained much more polyphenols than grape skin flours, finding which is consistent with previous research on grape marc seeds and skins resulted from Brazilian winemaking (Rockenbach et al, 2011). Concerning TPI in grape skin flours, independent on the variety, our results are two to threefold higher than those reported by Deng et al (2011), which ranged from 11.6 to 15.8 mg GAE/g dry matter for white skin varieties and 21.4 to 26.7 mg GAE/g dry matter for red skin varieties, respectively.…”

“…Trans-resveratrol was also absent in skin by-products of 'Pinot noir', 'Isabel', 'Sangiovese', 'Negro Amaro' and 'Primitivo'. In the same study, this compound was determined in the seeds of the same varieties, except for 'Pinot noir', ranging from 1.11 to 3.75 mg/100 g DW (Rockenbach et al, 2011). Reported to our results these varieties have a trans-resveratrol concentration that is higher than the one found in our samples.…”

Antimicrobial activity of grape seed extract on Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

“…The total phenol content of the GSE obtained from juice and wine was reported to be 6.04 ± 0.69 and 2.41 ± 0.34 mg GAE/mL, respectively (Bijak et al, 2011; Delgado Ad amez, Gamero Samino, Vald es S anchez, & Gonz alez-G omez, 2012). The differences among the levels of phenolic compounds in the seeds from different varieties arise from many factors including climate, ripeness degree, berry size and grapevine variety (Rockenbach et al, 2011). In fact, GSE is shown as a rich source of polyphenols such as phenolic acids, flavonoids (anthocyanidins, flavanols such as catechin and proanthocyanidins, flavanones, flavones, flavonols and isoflavones), stilbenes and lignans (Manach, Scalbert, Morand, Remesy, & Jimenez, 2004).…”