2024-03-28T09:50:53Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/933832018-12-03T12:42:06Zcom_10261_42343com_10261_2col_10261_42344
http://hdl.handle.net/10261/93383
239461
Antioxidant activity of wine pomaces
American Society for Enology and Viticulture
1996
artículo
Larrauri, José A.
Rupérez Antón, Pilar
rp09421
Saura Calixto, Fulgencio D.
Pomace reuse
Antioxidant activity
Grapes wine
1996
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.
American Journal of Enology and Viticulture
1996
47
369
372