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Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace
Author(s) -
Iora Sandra R. F.,
Maciel Giselle M.,
Zielinski Acácio A. F.,
Silva Marcos V.,
Pontes Paula V. de A.,
Haminiuk Charles W. I.,
Granato Daniel
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12583
Subject(s) - pomace , food science , abts , chemistry , dpph , antioxidant , polyunsaturated fatty acid , anthocyanin , polysaccharide , fatty acid , organic chemistry
Summary Grape pomace is an agro‐industrial residue produced worldwide and mainly employed for animal feed or as a fertiliser. Several studies have shown that grape pomace is a rich source of bioactive compounds, such as phenolic compounds, polysaccharides, fatty acids and others. Three varieties of grape pomace were evaluated in this study. Antioxidant activity was determined by three different methods, namely, DPPH ˙, ABTS and ferrous ion assays. Fatty acids and phenolic compounds were identified, respectively, by gas and liquid chromatography. Results showed that grape pomace is a rich source of polyunsaturated fatty acids and phenolic compounds. Cabernet Sauvignon pomace revealed higher values of total phenolic compounds, total flavonoids and total monomeric anthocyanin, and presented the lowest value of EC 50 , and thus a higher antioxidant activity among the samples analysed.