Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).

Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By-products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC-DAD analysis. White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low-molecular-weight phenols in the four grape pomace varieties were significantly different. Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes.

de la Cerda-Carrasco A ，López-Solís R ，Nuñez-Kalasic H ，Peña-Neira Á ，Obreque-Slier E ... -  《-》

Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.).

González-Centeno MR ，Jourdes M ，Femenia A ，Simal S ，Rosselló C ，Teissedre PL ... -  《-》

Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.

Thimothe J ，Bonsi IA ，Padilla-Zakour OI ，Koo H ... -  《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》

Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS.

Kammerer D ，Claus A ，Carle R ，Schieber A ... -  《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》

Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.

Wines made from 3 spine grape (Vitis davidii Foex) genotypes-Junzi 1# (JZ 1#), Junzi 2# (JZ 2#), and Liantang (LT)-and Cherokee rose (Rosa laevigata Michx., CR) were evaluated for their phenolics composition and antioxidant activities by several assays, including 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS scavenging capacity, cupric ion reducing antioxidant capacity, and metal-chelating capacity). The results showed that CR wine had higher contents of total phenolics, total flavonoids, and oligomeric proanthocyanidins than the 3 spine grape genotype wines and Cabernet Sauvignon (CS) wine. Among the 3 varieties of spine grape wines, JZ 1# had higher contents than the 2 other genotypes. Moreover, the total monomeric anthocyanins in JZ 1# was about 4.5-fold higher than those in CS wine and CR wine. A significance analysis demonstrated that the antioxidant capacity (as measured by the ABTS scavenging capacity and cupric ion reducing antioxidant capacity) of CR wine was significantly higher than that of the control and spine grape wines. With respect to metal-chelating capacity, the CR wine was the strongest amongst all the wine samples tested, followed by JZ 1#. This indicates that CR and JZ 1# wines can potentially be considered as wild fruit wines with abundant phenolic compounds and antioxidant activities. Spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) are 2 species of important wild plants in South China. However, they have not yet been effectively developed and utilized. Recently, some researchers attempted to convert their juice to wine. We anticipate that this research will provide sufficient experimental evidence for their good antioxidant activity and potential for further development and utilization.

Meng J ，Fang Y ，Gao J ，Qiao L ，Zhang A ，Guo Z ，Qin M ，Huang J ，Hu Y ，Zhuang X ... -  《-》