Phenolic compounds and antioxidant activity of seed and skin extracts of red grape ( Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking

Abstract

The phenolic compounds content and antioxidant activity of seed and skin of pomace from the vinification of grape varieties widely produced in Brazil were investigated with a view to their exploitation as a potential source of natural antioxidants. There was a greater concentration of phenolic compounds in the seeds (2128 to 16,518 mg of catechin equivalents (CE)/100 g) than in the skins (660 to 1839 mg CE/100 g). The highest antioxidant activity values determined as DPPH radical-scavenging ability and ferric reducing-antioxidant power (FRAP) were found for the seeds of the Pinot Noir variety (16,925 μmol Trolox equivalents (TE)/100 g and 21,492 μmol Fe 2+/100 g, respectively) and in the skin extracts of the Isabel variety (3640 μmol TE/100 g and 4362 μmol Fe 2+/100 g, respectively). The skin of Cabernet Sauvignon and Primitivo varieties had the highest contents of anthocyanins (935 and 832 mg/100 g, respectively). The grape seed extracts were rich in oligomeric and polymeric flavanols. The data suggested that grape seed and skin extracts may be exploited as antioxidant agents.