Advisor(s)
Abstract(s)
The bio-residues resulting from the wine industry (grape pomace made up of skins, seeds and stems) are often
undervalued but constitute a potential source of bioactive phenolic compounds that can be applied in several
industries. In this context, the aim of the present study was to evaluate the phenolic profile of Vitis vinifera L.
grape pomace (skins, seeds and their mixture), and correlate them with its antioxidant, cytotoxic and antibacterial
activities. The seeds showed the highest amount of phenolic compounds and also the highest antioxidant,
cytotoxic and antibacterial activities. The skins revealed the highest levels of anthocyanins and pcoumaric
acid hexoside. Strong correlations were observed between the presence of phenolic compounds and all
the bioactivities studied. These by-products are good sources of phenolic compounds with high antioxidant and
antibacterial activity, and also presenting a moderate cytotoxicity activity. These added-value by-products have
great applicability in food, pharmaceutical and cosmetic industries.
Description
Keywords
Bio-residues Bioactivities Grape pomace Phenolic compounds Vitis vinifera L.
Citation
Peixoto, Carla M.; Dias, Maria Inês; Alves, Maria José; Calhelha, Ricardo C.; Barros, Lillian; Pinho, Simão P.; Ferreira, Isabel C.F.R. (2018). Grape pomace as a source of phenolic compounds and diverse bioactive properties. Food Chemistry. ISSN 0308-8146. 253, p. 132-138