Vitis Vinifera L. cv Pinot Noir: bagaço e borra do vinho como potencial fonte de compostos bioativos

Abstract

Food and agricultural industries generate substantial quantities of phenolic-rich by-products that could be valuable natural sources of antioxidants. The aim of this study was to identify and quantify the phenolic compounds and radical scavenging activities of two by-products (pomace and lees) from Vitis vinifera L. cv Pinot noir. We found a different distribution of phenolic classes (flavanols, flavonols, phenolic acids and stilbenes) and singular scavenging activity against free radicals (hydroxyl, superoxide and peroxyl radicals). The major class of phenolics in pomace was flavanols and in lees was flavonols, with catechin (117.9±2.5 μg g−1) and quercetin (42.4±1.2 μg g−1) being the most abundant individual compounds. We also found high potential on scavenging activity against superoxide radicals in pomace (80%) and radical peroxyl (67%) on lees. These results show the possibility of using Pinot noir by-products as promising additives or as a source for the development of new products in different segments of the food and cosmetic industries.