ArticleFoods (Basel, Switzerland)2025
Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- 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
- Valorization of Isabella Grape (Foods (Basel, Switzerland) · 2025Article
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
5 authors.
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Abstract
Wine production generates by-products that require proper management and reuse to minimize their environmental impact. Grape pomace, a by-product of winemaking, holds significant nutritional and bioactive potential. This study evaluated the nutritional and antioxidant profiles of pomace from Isabella grapes (La Plata, Argentina) and Cabernet grapes (Veneto, Italy). Both varieties contain high levels of dietary fiber, especially Cabernet. However, Cabernet showed lower protein and lipid levels than Isabella. Calcium, potassium, and phosphorus were the major minerals in both by-products. Isabella exhibited a higher content of essential polyunsaturated fatty acids, particularly α-linoleic acid, while Cabernet shows a greater proportion of saturated and monounsaturated fatty acids. Additionally, Isabella exhibited significantly higher levels of caffeic acid derivatives (506.4 vs. 38.2 mg/kg dry weight), catechin (1613.2 vs. 294.8 mg/kg dry weight), epicatechin (1229.2 vs. 230.3 mg/kg dry weight), and total anthocyanins (2649 vs. 607.5 mg kuromanin/kg dry weight), as well as a greater total polyphenol content and antioxidant activity compared to Cabernet. These results highlight grape pomace's potential as a valuable functional ingredient.
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