Artículos de revistas
Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)
Fecha
2015Registro en:
J Sci Food Agric 2015; 95: 1521–1527
0022-5142
DOI: 10.1002/jsfa.6856
Autor
Cerda Carrasco, Aarón de la
López Solís, Remigio
Núñez Kalasic, Hugo
Peña Neira, Álvaro
Obreque Slier, Elías
Institución
Resumen
Background: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with
unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent
on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with
wine quality. By-products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However,
information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB),
Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by
HPLC-DAD analysis.
RESULTS: White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and
total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin
levels and colour intensities. Concentrations of monomeric proanthocyanidins and low-molecular-weight phenols in the four
grape pomace varieties were significantly different.
CONCLUSION: Grape pomaces fromfour varieties showed high but diverse contents of polyphenols and antioxidant capacities.
Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or
pharmacological purposes.