RT Journal Article
SR Electronic
T1 Antioxidant Activity of Wine Pomace
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 369
OP 372
DO 10.5344/ajev.1996.47.4.369
VO 47
IS 4
A1 J. A. Larrauri
A1 P. Ruperez
A1 F. Saura Calixto
YR 1996
UL http://www.ajevonline.org/content/47/4/369.abstract
AB 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.