Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking

作者：Rockenbach Ismael Ivan^*; Gonzaga Luciano Valdemiro; Rizelio Viviane Maria; de Souza Schmidt Goncalves Any Elisa; Genovese Maria Ines; Fett Roseane

来源：Food Research International, 2011, 44(4): 897-901.

DOI：10.1016/j.foodres.2011.01.049

• Grape seed and skin
• Phenolic compounds
• Anthocyanins
• Antioxidant activity

The phenolic compounds content and antioxidant activity of seed and skin of pomace from the vinification of grape varieties widely produced in Brazil were investigated with a view to their exploitation as a potential source of natural antioxidants. There was a greater concentration of phenolic compounds in the seeds (2128 to 16,518 mg of catechin equivalents (CE)/100 g) than in the skins (660 to 1839 mg CE/100 g). The highest antioxidant activity values determined as DPPH radical-scavenging ability and ferric reducing-antioxidant power (FRAP) were found for the seeds of the Pinot Noir variety (16,925 mu mol Trolox equivalents (TE)/100 g and 21,492 mu mol Fe2+/100 g, respectively) and in the skin extracts of the Isabel variety (3640 mu mol TE/100 g and 4362 mu mol Fe2+/100 g, respectively). The skin of Cabernet Sauvignon and Primitivo varieties had the highest contents of anthocyanins (935 and 832 mg/100 g, respectively). The grape seed extracts were rich in oligomeric and polymeric flavanols. The data suggested that grape seed and skin extracts may be exploited as antioxidant agents.

• 出版日期2011-5