PT - JOURNAL ARTICLE AU - J. A. Larrauri AU - P. Ruperez AU - F. Saura Calixto TI - Antioxidant Activity of Wine Pomace AID - 10.5344/ajev.1996.47.4.369 DP - 1996 Jan 01 TA - American Journal of Enology and Viticulture PG - 369--372 VI - 47 IP - 4 4099 - http://www.ajevonline.org/content/47/4/369.short 4100 - http://www.ajevonline.org/content/47/4/369.full SO - Am J Enol Vitic.1996 Jan 01; 47 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.