Antioxidant Activity of Wine Pomace
José A. Larrauri, Pilar Rupérez, F. Saura Calixto
American Journal of Enology and Viticulture
Abstract
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
red grape skin exhibit strongest antioxidant activity
“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.”
polyphenolic content not be the only factor determining antioxidant activity
“Polyphenolic content of the samples did not seem to be the only factor determining the antioxidant activity.”
red grape pomace and seeds, and white grape pomace not exhibit antioxidant capacity
“Red grape pomace and seeds, and white grape pomace did not exhibit any antioxidant capacity at concentration of 0.25% (w/v).”