ArticleFoods (Basel, Switzerland)2023
Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Effect of Grape Variety and Storage Conditions on Polyphenols Stability and Antioxidant Capacities of Grape Seed Extracts.Molecules (Basel, Switzerland) · 2026Article
- Bioactive Silages from Agro-Industrial By-Products Based on Grape Pomace or Olive Mill Wastewater for Ruminants: Evolution of Phenolic Profiles, Antioxidant Activity, and Fatty Acid Composition.Antioxidants (Basel, Switzerland) · 2026Article
- Polyphenolic Profile and Dietary Fiber Content of Skins and Seeds from Unfermented and Fermented Grape Pomace.Molecules (Basel, Switzerland) · 2026Article
- Small but Mighty: Low Bio-Accessibility Preserves Polyphenols from Mini Purple Carrots for Direct Action Against Colon Cancer Cells.Antioxidants (Basel, Switzerland) · 2026Article
- Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed.Molecules (Basel, Switzerland) · 2025Review
- Nutrients and Nutraceuticals fromNutrients · 2025Review
- Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation.Foods (Basel, Switzerland) · 2025Article
- Harnessing red grape pomace extract for sustainable broad-spectrum photoprotection in a reconstructed human epidermis model.Frontiers in pharmacology · 2025Article
- Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential.Antioxidants (Basel, Switzerland) · 2024Review
- Exploring the Phytochemical Composition and the Bioactive Properties of Malbec and Torrontés Wine Pomaces from the Calchaquíes Valleys (Argentina) for Their Sustainable Exploitation.Foods (Basel, Switzerland) · 2024Article
- Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Foods (Basel, Switzerland) · 2024Article
- Optimization and Validation of Procyanidins Extraction and Phytochemical Profiling of Seven Herbal Matrices of Nutraceutical Interest.Antioxidants (Basel, Switzerland) · 2024Article
- From Field to Waste Valorization: A Preliminary Study Exploring the Impact of the Wine Supply Chain on the Phenolic Profile of Three Sardinian Pomace Extracts.Foods (Basel, Switzerland) · 2024Article
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5 authors.
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Abstract
The possibility of industrial exploitation of winemaking products, as for all byproducts of vegetal origin, constantly deals with a raw material (grape pomace, GP) whose chemical composition and functional properties vary over time depending on the varietal and geographical origin of the grapes, the climatic conditions (vintage effect), and the winemaking technique. This work studied the compositional variability of polyphenolic skin and seed extracts from GP derived from white and red winemaking of different Italian grape varieties. The total polyphenolic content (GAE), the main classes of polyphenolic compounds, and the DPPH index were determined. Seed extracts were always richer in total polyphenols and condensed tannins and had higher antiradical activity (DPPH) than skin extracts: 144-298 mg GAE/g d.w. extract for skins and 327-540 mg GAE/g for seeds; the DPPH values were 1.77-3.40 mg AAE/g for skins and 3.10-10.48 mg AAE/g for seeds. Furthermore, it was verified that the evaluation of the GAE index of seed extracts, offering a good estimate of the antiradical properties (DPPH index), could represent a simple and rapid method for selecting the best lots of seeds to be used. Conversely, GP skins could be used as flour in the food industry due to their high content of dietary fiber and the presence of flavonols, which possess very interesting functional properties. Important differences in the flavonols profile were observed both between cultivars and between unfermented and fermented pomace.
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