Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

Abstract

a b s t r a c tThe phenolic compounds content and antioxidant activity of pomace from the vinification of grape varieties widely produced in Brazil (Cabernet Sauvignon, Merlot, Bordeaux and Isabel) were investigated with a view to their exploitation as a potential source of natural antioxidants. Cabernet Sauvignon grape pomace was found to have the highest content of total phenolic compounds (74.75 mg gallic acid equivalent (GAE)/g), the highest antioxidant activity (determined using the 2,2 0 -azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging methods; 485.42 and 505.52 lMol Trolox equivalent antioxidant capacity (TEAC)/g, respectively), and the highest reducing power (determined using the FRAP method; 249.46 lMol TEAC/g). The Bordeaux variety showed the highest oxidation inhibition power (41.13%), determined using the b-carotene/linoleic acid method and the highest content of total anthocyanins (HPLC; 29.17 mg/g). Catechin was the most abundant nonanthocyanic compound identified in the grape pomace (150.16 mg/100 g) for all varieties. In this study, pomaces of the red wine vinification of Cabernet Sauvignon and Bordeaux varieties showed the highest potential as a source of antioxidant compounds and natural colourants, respectively.

Phenolic Compounds and Antioxidant Activity from Saffron (Crocus sativus L.) Petal

“…Since there are differences between various radical scavenging systems, different in vitro model systems have been recently recommended to evaluate antioxidant capacities (Rockenbach et al, 2011). Therefore, in this study, three model systems; β-carotene/linoleic acid, DPPH and reducing power through potassium ferricyanide methods were applied.…”

“…As β-carotene loses its double bonds by oxidation development, its color also would disappear which can monitored by spectrophotometry. The presence of extracts with antioxidant activity can hinder β-carotene bleaching through neutralization of free radicals formed in the system (Kosar et al, 2011;Singh et al, 2002;Rockenbach et al, 2011).…”

Influence of Temperature and Drying Time on Extraction Yield of Phenolic Compounds from Grape Pomace Variety “Portogizac”

“…Rockenbach et al 51 reported similar values for TPC (75.75 mg g db vars, growing environment, harvest time, winemaking conditions, storage conditions, extraction conditions, analytical method, etc.) affect the content of phenolic compounds in extracts.…”

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

“…GP also contains substantial amount of non-digestible fiber (60%-70%), essential fatty acids (13%-19%), proteins (11%), as well as non-phenolic tocopherols, betacarotene, and minerals [6,7]. The polyphenolics from GP are known for their antioxidant and anti-inflammatory effects [8,9], which demonstrate preventive effects on cancer [10], cardiovascular diseases [11], and inflammatory bowel disease [12]. The GP polyphenolics have been used in food technology as antioxidants to inhibit the oxidation of fish lipids, frozen fish muscle, and fish oil [13].…”