TY - JOUR
T1 - Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace
AU - Iora, Sandra R.F.
AU - Maciel, Giselle M.
AU - Zielinski, Acácio A.F.
AU - da Silva, Marcos V.
AU - Pontes, Paula V.de A.
AU - Haminiuk, Charles W.I.
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2014 Institute of Food Science and Technology.
PY - 2015/1/1
Y1 - 2015/1/1
N2 - 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 EC50, and thus a higher antioxidant activity among the samples analysed.
AB - 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 EC50, and thus a higher antioxidant activity among the samples analysed.
KW - Antioxidant potential
KW - Grape
KW - Phenolics
KW - Vitis vinifera
UR - http://www.scopus.com/inward/record.url?scp=84921468984&partnerID=8YFLogxK
U2 - 10.1111/ijfs.12583
DO - 10.1111/ijfs.12583
M3 - Article
AN - SCOPUS:84921468984
SN - 0950-5423
VL - 50
SP - 62
EP - 69
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 1
ER -