Flavanol Content and Antioxidant Activity in Winery Byproducts

• Published in: Journal of agricultural and food chemistry Vol. 52; no. 2; pp. 234 - 238
• Main Authors: González-Paramás, Ana M, Esteban-Ruano, Sara, Santos-Buelga, Celestino, de Pascual-Teresa, Sonia, Rivas-Gonzalo, Julián C
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 28.01.2004
• Subjects: Antioxidants - analysis; Antioxidants - pharmacology; Biological and medical sciences; Chromatography, High Pressure Liquid; Dietary Supplements; Flavonols - analysis; Food Handling; Fruit - chemistry; General pharmacology; Medical sciences; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; Plant Extracts - chemistry; Vitis - chemistry; Wine; Winery; Flavanol; flavanols; TBARS; Antioxidant; Flavonoid; antioxidant activity; Biological activity; TEAC; Winery byproducts; Phenols; By product; Quantitative analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0348727

Proanthocyanidins, particularly those coming from wine and grape products, have became of interest to nutritionists. Particular attention is currently being paid to the exploitation of this kind of grape byproducts for obtaining bio-active phenolic compounds with potential application as food antioxidants and preventive agents against cancer and other diseases. In this work, the flavanol composition of various winery byproducts submitted to different degrees of industrial exploitation has been studied and their antioxidant activity determined using two different methods (TBARS and TEAC) to evaluate their interest as suitable sources for the preparation of flavanol-rich antioxidant extracts. All the byproducts studied were still good flavanol sources no matter their exploitation degree. An important conclusion was that dried grape seeds, obtained as an end byproduct after the color extraction and alcohol distillation of the wine pomace, still kept important flavanol concentrations and significant antioxidant activity, even if they were submitted to high temperatures. These byproducts can be considered a cheap source for the extraction of antioxidant flavanols, which can be used as dietary supplements or in the production of phytochemicals. Keywords: Winery byproducts; flavanols; antioxidant activity; TEAC; TBARS