Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts

This study was carried out to evaluate the effect of heating and physical conditions of grape seeds on the antioxidant activity of their extracts. Two forms of grape seeds, whole and powdered forms, were heated at four different temperatures −50, 100, 150 and 200 °C. After heating, grape seeds were extracted with 70% ethanol (0.1 g grape seed/10 mL of 70% ethanol), and total phenol contents (TPC), radical scavenging activity (RSA) and reducing power of the extracts were determined. Thermal treatment of grape seed increased the antioxidant activity of extracts. The maximum TPC and RSA of whole grape seed extract (WGSE) were achieved when the seeds were heat-treated at 150 °C for 40 min, while that of powdered grape seed extract (PGSE) were at 100 °C for 10 min, and were greater than that of the non-treated control. Also, the reducing powers of WGSE and PGSE slightly increased at the conditions. According to the GC-MS analysis, several low-molecular-weight phenolic compounds such as azelaic acid, 3,4-dihydroxy benzoic acid, and o-cinnamic acid were newly formed in the WGSE heated at 150 °C for 40 min. There were slight differences in the kinds of phenolic compounds between non-heated and heated GSE. In HPLC analysis, the contents of gallocatechin gallate and caffeine in GSE significantly increased by heat treatment. These results indicated that antioxidant activity of GSE was affected by heating conditions (temperature and time) and physical conditions of grape seeds at the time of heat treatments.     

Fatty acid composition and phenolic antioxidants of winemaking pomace powder

The fatty acid composition, phenolic constituents and contents, and antioxidant activities of two varieties (‘Cabernet Sauvignon’ and ‘Royal Rouge’) of grape pomace powder from the winemaking industry were examined. Large proportions of polysaturated fatty acids (PUFA), ranging from 60.9% to 64.4%, high ratios of PUFA/SFA, ranging from 2.80 to 3.11, and high ratios of n−6/n−3, ranging from 20.8 to 36.9, were found in both varieties. Five classes of lipids were separated with thin-layer chromatography and identified as polar lipids (PL), sterols (ST), free fatty acids (FFA), triglycerides (TG) and cholesteryl esters (CE). TG showed the highest PUFA contents (64.4% and 66.2%) and n−6/n−3 ratios (70.7 and 55.1), while CE showed the lowest values of PUFA (33.2% and 26.5%). High contents of phenolics and anthocyanins, which contribute to considerably strong antioxidant activity, were found in both varieties. Grape pomace contains considerably high amounts of phenolics, a large proportion of which are anthocyanin pigments (52% of ‘Cabernet Sauvignon’ and 63% of ‘Royal Rouge’). The HPLC analysis of phenolic compounds showed that catechin, epicatechin, epicatechin gallate, and gallic acid were major constituents. Antioxidant properties of grape pomace extract significantly varied with variety and appeared to be dependent upon the contents of phenolics. In addition, from the point of nutrition, “Royal Rouge’ had better benefits because of its lower n−6/n−3 ratio, higher contents of phenolic antioxidants and anthocyanin, and higher antioxidant activity than ‘Cabernet Sauvignon’.     

Identification and quantification of phenolic compounds from sunflower (Helianthus annuus L.) kernels and shells by HPLC-DAD/ESI-MS

Phenolic compounds were extracted from defatted sunflower (Helianthus annuus L.) kernels and shells and characterised by HPLC with diode array and electrospray ionisation (ESI) mass spectrometric detection in the negative mode. Quantification of individual compounds was carried out by external calibration. Among the eleven compounds analysed 5-O-caffeoylquinic acid was predominant amounting up to 59.1 mg/100 g in the shells and 3050.5 mg/100 g in the kernels. The specific fragmentation patterns of mono- and dihydroxycinnamoylquinic acids allowed the unambiguous distinction of several stereoisomers which have not been described for sunflower seeds and seed shells so far. The total phenolic content of about 4200 mg/100 g on a dry matter basis revealed defatted sunflower meal to be a promising source of phenolic compounds that might be recovered and used as natural antioxidants. Furthermore, the press residues originating from sunflower oil extraction were shown to be still rich in phenolic antioxidants, thus, providing the opportunity to valorize these by-products in terms of sustainable agricultural production.     

Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines

The tannin profiles of five grape (Vitis vinifera L.) varieties ‘Touriga Nacional’, ‘Trincadeira’, ‘Castelão’, ‘Syrah’ and ‘Cabernet Sauvignon’ and the profiles of their red monovarietal wines from their 2004 and 2005 vintages were studied. Depending on the variety, the polymeric fractions represented 77–85% in seeds and 91–99% in skins. The distribution of the mean degree of polymerisation (mDP) of the proanthocyanidins ranged from 2.8 to 12.8 for seeds and from 3.8 to 81.0 for skins. In the monovarietal wines, the distribution of the mDP of the proanthocyanidins ranged from 2.1 to 9.6. Of the total proanthocyanidins the polymeric fraction represented 77–91% in vintage 2004 and 82–95% in vintage 2005. The wine proanthocyanidins of Trincadeira and Cabernet Sauvignon showed similar tannin profiles in each vintage. After six months of storage, noticeable decreases in total proanthocyanidins concentration were measured. These were accompanied by slight decreases in prodelphinidin percentages but the percentage of galloylation and mDP remained similar.     

Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity

The polyphenolic content and antioxidant capacity in the seeds of 11 red grape varieties (five international and six native) widely cultivated in Turkey were investigated. Total phenolic, total flavanol and total polymeric procyanidin content ranged from 79.2 to 154.6, 89.2 to 179.4, and 27.0 to 43.3 mg/g seed, respectively. While (+)-catechin (4.71–23.8 mg/g seed) was found as main flavanol, galloylated catechin monomer and dimeric procyanidin amounts varied between 2.89–17.2 and 0.97–2.97 mg/g seed, respectively. All seed extracts showed remarkable DPPH radical scavenging activity (EC₅₀) and oxygen radical scavenging capacity (ORAC) ranging from 2.71 to 4.62 μg/mL and 1425.9 to 3009.2 μmol Trolox equivalent/g seed, respectively. With high amount of total phenolic content and antioxidant activity, seeds of Okuzgozu, Papaz Karasi, Ada Karasi and Kalecik Karasi varieties could be evaluated as dietary supplement.     

Fatty acid composition,oxidative stability,antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

Cold-pressed chardonnay, muscadine, ruby red, and concord grape seed oils and their defatted flours were studied for their fatty acid composition, oxidative stability and antioxidant and antiproliferative activities. The phenolic profiles of the seed flours were also measured. The most abundant fatty acid in the oils was linoleic acid, ranging from 66.0 g/100 g of total fatty acids in ruby red seed oil to 75.3 g/100 g of total fatty acids in concord seed oil. The oils were also high in oleic acid and low in saturated fat. Ruby red grape seed oil recorded the highest oxidative stability index of 40 h under the accelerated conditions. Total phenolic content (TPC) was up to 100 times lower in the oils than in the flours. Lutein, zeaxanthin, cryptoxanthin, β-carotene, and α-tocopherol levels were also measured. DPPH radical-scavenging capacity ranged from 0.07 to 2.22 mmol trolox equivalents (TE)/g of oil and 11.8 to 15.0 mmol TE/g of flour. Oxidative stability of menhaden fish oil containing extracts of the seed flours was extended by up to 137%. HPLC analysis was conducted to determine the levels of free soluble, soluble conjugated and insoluble bound phenolics in the seed flours. The phenolic compounds analyzed included catechin, epicatechin, epicatechin gallate, quercetin, gallic acid, and procyanidins B1 and B2. Antiproliferative activity was tested against HT-29 colon cancer cells. All of the seed flours and muscadine seed oil registered significant (P < 0.05) inhibition of cancer cell growth. The results from this study demonstrate the potential of developing value-added uses for these seed oils and flours as dietary sources of natural antioxidants and antiproliferative agents for optimal health.     

Antioxidant activity and phenolic content of raw and blanched Amaranthus species

The study was aimed to determine the antioxidant activity (total antioxidant and free radical-scavenging activities) and total phenolic content of Amaranthus sp. The effects of different blanching times (10 and 15 min) on antioxidant activity and phenolic content were also studied. Four types of Amaranthus species locally known as spinach, namely ‘bayam putih’ (Amaranthus paniculatus) (BP), ‘bayam merah’ (Amaranthus gangeticus) (BM), ‘bayam itik’ (Amaranthus blitum) (BI) and ‘bayam panjang’ (Amaranthus viridis) (BPG), were selected. Total antioxidant activity of water-soluble components in raw spinach was in the order of BI ≈ BM ≈ BPG > BP, whereas free radical-scavenging activity was in the order of BI > BPG > BM > BP. The total phenolic contents of BM and BP were significantly higher (p < 0.05) than other samples. All the studied spinach species possessed different antioxidant activities and phenolic contents. Antioxidant activities and phenolic contents of all the spinach were in the order of raw > blanched 10 min > blanched 15 min. Blanching up to 15 min may affect losses of antioxidant activity and phenolic content, depending on the species of spinach.     

Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes

Three wine grapes, Norton (Vitis aestivalis), Cabernet Franc clone1, and Cabernet Franc clone313 (Vitis vinifera), collected from a Virginia vineyard were evaluated and compared for their antioxidant properties and phenolic profile. All grape extracts exerted remarkable antioxidant activities. Their oxygen radical absorbance capacity (ORAC) values were not significantly different from one another, ranging from 22.9 to 26.7 μmol TE/g of fresh weight. The Cabernet Franc clone1 had the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging activity (8.8 μmol TE/g) compared to the Norton or Cabernet Franc clone313 grape extracts (7.9 μmol TE/g and 5.4 μmol TE/g, respectively). The Norton grape contained significantly higher total phenolic, anthocyanin, and flavonoid content than the Cabernet Franc grapes (p < 0.05). The hydroxybenzoic acids, in particular gallic acid, were the major phenolic acids in all the grape extracts. The Norton grape variety was found to be rich in malvidin-diglucoside and malvidin-glucoside, while the malvidin-diglucoside was negligible in the Cabernet Franc grapes. The results suggest a remarkable impact of grape genotype on its antioxidant properties and phenolic composition in Virginia-grown wine grapes.     

Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues

The extracts from kinnow peel, kinnow seeds, litchi pericarp, litchi seeds, grape seeds, and banana peel were screened for total phenolic content (TPC), trolox equivalent antioxidant capacity (TEAC), 1,1 diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, as well as reducing power. Kinnow peel extract exhibited the highest reducing power, TEAC, and DPPH free radical scavenging activity, whereas, the phenolic content of 37.4 mg GAE/g-dw was highest for grape seed extract. Banana peel extract with a low TPC showed the lowest reducing power, TEAC as well as DPPH free radical scavenging activity among the fruit residue extracts examined in the present study. Correlation analysis between the reducing power and DPPH radical scavenging ability; reducing power and ABTS radical scavenging activity; and ABTS and DPPH radical scavenging abilities showed a high degree of correlation (r² = 0.85-0.91). However, r² of 0.36, 0.66, and 0.49 between TPC and DPPH radical scavenging activity; TPC and reducing power; and TPC and ABTS radical scavenging ability, respectively, indicated that some non-phenolic compounds also contributed to the total antioxidant activity in fruit residue extracts examined in this study. To the best of our knowledge, this is the first paper presenting comprehensive data on TPC, reducing power, and antioxidant activity for the six fruit residues. This study demonstrated that kinnow peel, litchi pericarp, litchi seeds, and grape seeds, can serve as potential sources of antioxidants for use in food and pharmaceutical industry.     

Antioxidant potential,anti-proliferative activities,and phenolic content in water-soluble fractions of some commonly consumed vegetables: Effects of thermal treatment

Thermal treatments associated with food processing can alter the phenolic content of vegetables; yet, the biological properties associated with altered phenolic content have not been well delineated. We assessed the effects of various thermal treatments on total phenolic content, antioxidant and anti-proliferative activities of water-soluble fractions from six commonly consumed vegetables. Phenolic content in the water-soluble fraction of the tested vegetables was in the order of spinach > ‘komatsuna’ > ‘haruna’ > ‘chingensai’ > white cabbage > Chinese cabbage. Total antiradical activity against the DPPH radical was in the order of ‘komatsuna’ > spinach > ‘haruna’ > ‘chingensai’ > white cabbage > Chinese cabbage. Antiradical activity against hydroxyl radicals (deoxyribose assay) was highest for spinach and white cabbage. White cabbage extract showed the highest anti-proliferative activity in HL 60 cells. Normal cooking temperatures detrimentally affected phenolic content as well as antiradical and anti-proliferative activities of juice from most of the vegetables tested. However, mild heating of vegetable juices (50 °C, 10–30 min) preserved 80–100% of phenolic content, and both antioxidant activity and cell proliferation inhibition activities. The degree of thermal processing affects not only the content of phenolic compounds in vegetables but also beneficial biological effects associated with these compounds.     

Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil: Hylocereus undatus and Hylocereus polyrhizus

Two types of pitaya (Hylocereus cacti) seeds (Hylocereus undatus and Hylocereus polyrhizus) were investigated in this study. The fatty acid, phenolic, tocopherol, and sterol contents of the extracted seed oil were analysed. The results showed that the pitaya seeds contained a high amount of oil (18.33–28.37%). The three major fatty acids in the H. undatus seed oil (WFSO) and H. polyrhizus seed oil (RFSO) were linoleic, oleic, and palmitic acids. The total tocopherol contents in the WFSO and RFSO were 36.70 and 43.50 mg/100 g, respectively. The phytosterol compounds identified in the WFSO and RFSO were cholesterol, campesterol, stigmasterol, and β-sitosterol. Seven phenolic acid compounds were identified in the WFSO and RFSO, namely, gallic, vanillic, syringic, protocatechuic, p-hydroxybenzoic, p-coumaric, and caffeic acids. WFSO and RFSO can be differentiated by their T_off and T_on values in the DSC thermal curves. This study reveals that pitaya seed oil has a high level of functional lipids and can be used as a new source of essential oil.     

Açaí (Euterpe oleraceae) ‘BRS Pará’: A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil

This article reports a study of the concentrations of dietary fiber (DF) and antioxidant capacity in fruits (pulp and oil) of a new açaí (Euterpe oleraceae) cultivar—‘BRS-Pará’, with a view to determine the possibility of using it as a source of antioxidants in functional foods or dietary supplements. Results show that ‘BRS-Pará’ açaí fruits has a high content of DF (71% dry matter) and oil (20.82%) as well as a high antioxidant capacity in both defatted matter and oil. ‘BRS-Pará’ Açaí fruits can be considered as an excellent source of antioxidant dietary fiber. Antioxidant capacity of açaí ‘BRS-Pará’ oil by DPPH assay was higher (EC₅₀ = 646.3 g/g DPPH) than extra virgin olive oil (EC₅₀ = 2057.27 g/g DPPH). These features provide açaí ‘BRS-Pará’ fruits with considerable potential for nutritional and health applications.     

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

The 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′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging methods; 485.42 and 505.52 μMol Trolox equivalent antioxidant capacity (TEAC)/g, respectively), and the highest reducing power (determined using the FRAP method; 249.46 μMol TEAC/g). The Bordeaux variety showed the highest oxidation inhibition power (41.13%), determined using the β-carotene/linoleic acid method and the highest content of total anthocyanins (HPLC; 29.17 mg/g). Catechin was the most abundant non-anthocyanic 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.     

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

Mango (Mangifera indica L.) is an economically important fruit throughout the world. ‘Ataulfo’ mango, a leading cultivar in Mexico, has the highest content of phenolic compounds among several commercial varieties of mango. However, the individual identification and antioxidant contribution of these phenols during ripening of mango fruit is unknown. Qualitative and quantitative analysis of the major phenolic compounds found in ‘Ataulfo’ mango fruit pulp was conducted in four stages of ripeness, using high-performance liquid chromatography coupled to mass spectrometry. The antioxidant contribution of each of the major phenolic compounds was calculated. The major compounds identified were chlorogenic acid (28–301 mg/100 g DW), gallic acid (94.6–98.7 mg/100 g DW), vanillic acid (16.9–24.4 mg/100 g DW), and protocatechuic acid (0.48–1.1 mg/100 g DW). The antioxidant contribution of the four phenolic acids increased during ripening. Gallic acid accounted for the highest contribution (39% maximum value), followed by chlorogenic acid (21% maximum value). This could indicate that these phenolic compounds may have an important role in the antioxidant metabolism in ‘Ataulfo’ mango fruit during ripening, and promoting health benefits to consumers.     

Optimisation,characterisation and quantification of phenolic compounds in olive cake

The phenolic compounds in extracts from pressed olive cake were investigated. Free phenolic compounds were extracted from olive cake using methanol. To liberate bound phenolic compounds, the olive cake was subjected to basic and acidic hydrolysis followed by methanol extraction. The individual phenolic compounds and antioxidant activity of the extracts were determined. The highest total phenolic content and antioxidant activity were obtained using methanol extraction for 12 h at 70 °C. The RP-HPLC profiles for full-fat and defatted olive cake showed that protocatechuic acid, hydroxybenzoic acid, sinapic acid, p-coumaric acid, rutin and hesperidin were the predominant free phenolic compounds. Meanwhile, syringic acid, sinapic acid, caffeic acid and protocatechuic acid were the predominant bound phenolic acids. A positive correlation was observed between total phenolic content and antioxidant activity. The results indicated that most of the phenolic compounds in olive products were present in their free forms (75–90% of total phenolic content), while bound phenolic compounds were only a small proportion (10–25%) of total phenolic content.     

New vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds,roasted seeds and roasted seed oil from the Slovenian pumpkin variety ‘Slovenska golica’

The Štajerska region in north-eastern Slovenia and the Styria region in southern Austria have a long tradition of growing pumpkins (Cucurbita pepo L.) as an oil crop. GC-MS determination of the free and esterified minor compounds in oil of roasted pumpkin seeds from the Slovenian C. pepo L. variety ‘Slovenska golica’ revealed the presence of two previously unreported compounds: alpha-tocomonoenol and gamma-tocomonoenol. Using the GC-MS data, reference samples (Crude Palm Oil) and tocopherol and tocotrienol standards it was possible to assign and quantify alpha-tocomonoenol (17.6 ± 0.6 μg/g) and gamma-tocomonoenol (118.7 ± 1.0 μg/g) compounds in roasted ‘S. golica’ seed oil using HPLC. The concentrations of alpha-tocopherol and gamma-tocopherol were 77.9 ± 1.9 μg/g and 586.0 ± 4.6 μg/g, respectively. Surprisingly the gamma-tocotrienol concentration found was only 6.9 ± 0.2 μg/g. Analysis of the seeds from which the oil was pressed showed the initial gamma-tocotrienol amount was even lower (1.6 ± 0.1 and 2.2 ± 0.1 μg/g in the ground and roasted seeds, respectively) than in the roasted seed oil.     

Satiety in rats following blueberry extract consumption induced by appetite-suppressing mechanisms unrelated to in vitro or in vivo antioxidant capacity

Water extracts of two blueberry cultivars (‘Centurion’ and ‘Maru’) were tested for their ability to modify appetite in a rat model. The fruits of ‘Centurion’ had higher in vitro antioxidant capacity (as measured using the ferric reducing antioxidant power (FRAP) assay) and higher total phenolic content (TPC, as measured by the Folin–Ciocalteu method) than fruits of ‘Maru’. When rats were gavaged with water-soluble blueberry extract (BBE; 1 ml/day) of both cultivars for 6 days, serum FRAP increased significantly when compared to water-gavaged controls, indicating that BBE may have the ability to elevate circulating antioxidant potentials in vivo. Both cultivars had a satiating influence on experimental rats, as evidenced by their ability to decrease food intake by 8.6% (‘Maru’) and 6.2% (‘Centurion’), although a statistically significant decrease over the control rats was achieved only for the ‘Maru’ treatments. In addition, body weight gain of rats gavaged with extracts from ‘Maru’ and ‘Centurion’ cultivars decreased by 9.2% and 5.3% relative to the rats in the control group, respectively. The reduction in food intake over a 4 h period compared to a control treatment preloaded with the same volume of water suggests that the decrease in food intake was mainly a consequence of a satiating effect, rather than a stomach distension effect. The observed results suggest that the reduction in food intake and decrease in body weight in experimental animals is not merely a consequence of antioxidant mechanisms. BBE may provide a good satiety inducer and weight management modulator.     

Sacha inchi (Plukenetia volubilis): A seed source of polyunsaturated fatty acids,tocopherols, phytosterols,phenolic compounds and antioxidant capacity

Fatty acids (FA), phytosterols, tocopherols, phenolic compounds, total carotenoids and hydrophilic and lipophilic ORAC antioxidant capacities were evaluated in 16 cultivars of Sacha inchi (SI) seeds with the aim to valorise them and offer more information on the functional properties of SI seeds. A high α linolenic (α-Ln) fatty acid content was found in all cultivars (ω3, 12.8–16.0 g/100 g seed), followed by linoleic (L) fatty acid (ω6, 12.4–14.1 g/100 g seed). The ratio ω6/ω3 was within the 0.83–1.09 range. γ- and δ-tocopherols were the most important tocopherols, whereas the most representative phytosterols were β-sitosterol and stigmasterol. Contents of total phenolics, total carotenoids and hydrophilic and lipophilic antioxidant capacities ranged from 64.6 to 80 mg of gallic acid equivalent/100 g seed; from 0.07 to 0.09 mg of β-carotene equivalent/100 g of seed; from 4.3 to 7.3 and, from 1.0 to 2.8 μmol of Trolox equivalent/g of seed, respectively, among the evaluated SI cultivars. Results showed significant differences (p < 0.05) among the evaluated SI cultivars in the contents of ω3, ω6, antioxidant capacities and other evaluated phytochemicals. SI seeds should be considered as an important dietary source of health promoting phytochemicals.     

Phenolic acids and flavonoids in leaf and floral stem of cultivated and wild Cynara cardunculus L. genotypes

Ten genotypes, cultivated and wild of Cynara cardunculus L. were evaluated for their content of phenolic acids, flavonoids and their antioxidant activity. The major compounds present in the leaf were luteolin derivatives in globe artichoke and apigenin derivatives in wild and cultivated cardoon. Apart from ‘Cimiciusa di Mazzarino’ (var. scolymus), caffeoylquinic acids represent the main phenolic compounds in the floral stem. In particular, ‘Sylvestris Creta’ (var. sylvestris) and ‘Violetto di Sicilia’ (var. scolymus) show the highest content of caffeoylquinic acid ∼95% of the total measured polyphenols. The antioxidant capacity, in both leaf and floral stem, was qualitatively and quantitatively dependent on the phenolic acid and flavonoid profile. The phenolic acids and flavonoids in normally uneaten parts of wild and cultivated artichoke could be exploited as sources of natural antioxidants.     

Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract

Most research on extraction of phenol compounds from wine by-products and commercial exploitation of extracts use grape seeds and/or skins as raw materials. Looking for alternative antioxidants sources, obtaining antioxidant extracts from wine lees (also known as dregs), a sub-exploited by-product of winemaking process, is here presented. Microwave-assisted extraction (MAE) of phenolic compounds from wine lees has been optimized using the total phenols index, the ORAC values and yield of the extraction as response variables. Under the optimal working conditions, the proposed MAE method provides better extraction efficiency in a much shorter time (17 min) than the conventional extraction method for phenolic compounds (24 h). The liquid extract obtained by MAE was spray-dried. The type and amount of excipients used, as well as the spray-drying temperature, were optimized in order to minimize the oxidation of phenolic compounds and maximize the yield of the spray-drying process. The total phenols index in the dried extract thus obtained was 36.8% (expressed as gallic acid), showing an ORAC value of 3930 μmol TE/g. Additionally, Mv3G, Cm-Mv3G, myricetin, quercetin, quercetin-3-β-glucoside, caffeic acid and p-coumaric acid were quantified in the dry extract by HPLC–DAD. The results indicate that wine lees antioxidant extracts can be a suitable and cheap alternative to those obtained from grape seeds or skins.