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Am. J. Enol. Vitic. 47:4:369-372 (1996)
Copyright © 1996 by the American Society for Enology and Viticulture.
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Antioxidant Activity of Wine Pomace

J. A. Larrauri 1, P. Ruperez 1, and F. Saura Calixto 1

1 Instituto del Frio (CSIC), Dep. de Metabolismo y Nutricion, Ciudad Universitaria, 28040 Madrid, Spain

Extractable polyphenols and antioxidant activity of white and red grape pomaces were determined. Total extractable polyphenols assayed by the Folin-Ciocalteu method in white grape pomace (6.5%), skins (5.3%), and seeds (9.2%) were higher than those in red grapes: 2.2%, 2.1%, and 2.1%, respectively. Red grape skin antioxidant activity determined by the ferric thiocyanate method was the strongest; however, it was 1.5 to 2 times lower than that of red wine. Red grape pomace and seeds, and white grape pomace did not exhibit any antioxidant capacity at concentration of 0.25% (w/v). Polyphenolic content of the samples did not seem to be the only factor determining the antioxidant activity.

Key words: grapes, wine pomace reuse, antioxidant activity

Submitted on December 19, 1995






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Copyright © 1996 by the American Society for Enology and Viticulture.