Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds
The valorisation of winemaking by-products has emerged as a sustainable approach to mitigate environmental challenges and promote resource efficiency within the wine industry. Grape pomace (GP), the primary solid residue generated during vinification, retains a substantial portion of the grape’s po...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2025-05-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/9202 |
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| author | Anna Karastergiou Anne-Laure Gancel Michael Jourdes Pierre-Louis Teissedre |
| author_facet | Anna Karastergiou Anne-Laure Gancel Michael Jourdes Pierre-Louis Teissedre |
| author_sort | Anna Karastergiou |
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The valorisation of winemaking by-products has emerged as a sustainable approach to mitigate environmental challenges and promote resource efficiency within the wine industry. Grape pomace (GP), the primary solid residue generated during vinification, retains a substantial portion of the grape’s polyphenols, representing a valuable source of natural antioxidants. Transforming this by-product into high-value bioactive ingredients holds significant potential for applications across the nutraceutical, food, and cosmetic industries.
This study investigated the phenolic composition and antioxidant capacity of GP from different grape varieties in the Rhône Valley area of France, including Alicante, Syrah, Mourvèdre, and Grenache. Total polyphenol content (TPC) was measured using the Folin–Ciocalteu method, while phenolic profiling—covering phenolic acids, flavonoids (flavan-3-ols, anthocyanins, flavonols) and stilbenes—was conducted using HPLC-DAD-ESI-QQQ. Antioxidant capacity was evaluated through DPPH, ABTS, FRAP, and ORAC assays.
The results revealed significant retention of phenolic compounds in GP following vinification, with concentrations ranging from 5–35 mg GAE/g DW depending on the sample type (GP skins or seeds). Fermented GP seeds, particularly from Syrah and Alicante varieties, displayed the highest phenolic content, rich in flavan-3-ol monomers and procyanidins, and exhibited superior antioxidant activity compared to GP skins across all vintages. Correlations between phenolic composition and antioxidant activity were explored to further elucidate the functional properties of bioactive compounds and identify the most promising GP extracts for further valorisation.
These findings highlight the potential of grape pomace as a readily available, low-cost source of polyphenolic compounds, supporting its conversion into bioactive extracts for a range of industrial applications.
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| format | Article |
| id | doaj-art-e2d67f56523b4a46bce0d9a4a75038c7 |
| institution | Kabale University |
| issn | 2494-1271 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj-art-e2d67f56523b4a46bce0d9a4a75038c72025-08-20T03:49:45ZengInternational Viticulture and Enology SocietyOENO One2494-12712025-05-0159210.20870/oeno-one.2025.59.2.9202Transforming winemaking waste: grape pomace as a sustainable source of bioactive compoundsAnna Karastergiou0Anne-Laure Gancel1Michael Jourdes2Pierre-Louis Teissedre3Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave-d’Ornon, FranceUniv. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave-d’Ornon, FranceUniv. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave-d’Ornon, FranceUniv. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave-d’Ornon, France The valorisation of winemaking by-products has emerged as a sustainable approach to mitigate environmental challenges and promote resource efficiency within the wine industry. Grape pomace (GP), the primary solid residue generated during vinification, retains a substantial portion of the grape’s polyphenols, representing a valuable source of natural antioxidants. Transforming this by-product into high-value bioactive ingredients holds significant potential for applications across the nutraceutical, food, and cosmetic industries. This study investigated the phenolic composition and antioxidant capacity of GP from different grape varieties in the Rhône Valley area of France, including Alicante, Syrah, Mourvèdre, and Grenache. Total polyphenol content (TPC) was measured using the Folin–Ciocalteu method, while phenolic profiling—covering phenolic acids, flavonoids (flavan-3-ols, anthocyanins, flavonols) and stilbenes—was conducted using HPLC-DAD-ESI-QQQ. Antioxidant capacity was evaluated through DPPH, ABTS, FRAP, and ORAC assays. The results revealed significant retention of phenolic compounds in GP following vinification, with concentrations ranging from 5–35 mg GAE/g DW depending on the sample type (GP skins or seeds). Fermented GP seeds, particularly from Syrah and Alicante varieties, displayed the highest phenolic content, rich in flavan-3-ol monomers and procyanidins, and exhibited superior antioxidant activity compared to GP skins across all vintages. Correlations between phenolic composition and antioxidant activity were explored to further elucidate the functional properties of bioactive compounds and identify the most promising GP extracts for further valorisation. These findings highlight the potential of grape pomace as a readily available, low-cost source of polyphenolic compounds, supporting its conversion into bioactive extracts for a range of industrial applications. https://oeno-one.eu/article/view/9202Grape pomacephenolic compoundsantioxidant activitysustainable valorisationgrape varieties |
| spellingShingle | Anna Karastergiou Anne-Laure Gancel Michael Jourdes Pierre-Louis Teissedre Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds OENO One Grape pomace phenolic compounds antioxidant activity sustainable valorisation grape varieties |
| title | Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds |
| title_full | Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds |
| title_fullStr | Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds |
| title_full_unstemmed | Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds |
| title_short | Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds |
| title_sort | transforming winemaking waste grape pomace as a sustainable source of bioactive compounds |
| topic | Grape pomace phenolic compounds antioxidant activity sustainable valorisation grape varieties |
| url | https://oeno-one.eu/article/view/9202 |
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