TY - JOUR T1 - Antioxidant Activity of Wine Pomace JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 369 LP - 372 DO - 10.5344/ajev.1996.47.4.369 VL - 47 IS - 4 AU - J. A. Larrauri AU - P. Ruperez AU - F. Saura Calixto Y1 - 1996/01/01 UR - http://www.ajevonline.org/content/47/4/369.abstract N2 - 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. ER -