Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace |
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| Authors: | Sandra R. F. Iora Giselle M. Maciel Acácio A. F. Zielinski Marcos V. da Silva Paula V. de A. Pontes Charles W. I. Haminiuk Daniel Granato |
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| Affiliation: | 1. Programa de Pós‐Gradua??o em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Campus Campo Mour?o, PR, Brasil;2. Departamento Acadêmico de Química e Biologia (DAQBi), Universidade Tecnológica Federal do Paraná (UTFPR), Campus Curitiba, PR, Brasil;3. Programa de Pós‐Gradua??o em Engenharia de Alimentos (PPGEAL), Centro Politécnico, Universidade Federal do Paraná (UFPR), Curitiba, PR, Brasil;4. Departamento Acadêmico de Alimentos (DALIM), Universidade Tecnológica Federal do Paraná (UTFPR), Campus Campo Mour?o, PR, Brasil;5. Programa de Pós‐Gradua??o em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grassa, Campus Uvaranas, PR, Brasil |
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| Abstract: | 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 EC50, and thus a higher antioxidant activity among the samples analysed. |
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| Keywords: | Antioxidant potential grape phenolics
Vitis vinifera
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