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March 13, 2026Future FoodsOpen Access

Phenolic Composition and Antioxidant Potential of Grape Pomace

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Authors

NČNatália ČeryováSlovak University of Agriculture in NitraJLJudita LIDIKOVÁJMJanette Musilova

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Implication

Analysis of phenolic compounds and antioxidant effects in grape pomace, indicating its potential as a functional food ingredient.

Key Points

  • This research aims to explore the phenolic composition and antioxidant potential of grape pomace from various grape cultivars.
  • Quantified individual phenolic compounds using HPLC.
  • Evaluated antioxidant activity through ABTS, DPPH, and FRAP assays.
  • Examined variability based on grape cultivar and locality.
  • Conducted correlation and multivariate analyses to assess interactions in phenolic biosynthesis.
  • Red grape pomaces showed higher phenolic diversity and total phenolic content.
  • Dunaj and Cabernet Franc exhibited elevated levels of gallic acid, rutin, resveratrol, and hydroxycinnamic acids.
  • White grape pomaces had selective phenolic accumulation, with Sauvignon Blanc high in rutin.
  • Antioxidant activity varied by assay type, reflecting differences in phenolic composition.

Cite This Study

Čeryová et al. (2026) studied this question.

synapsesocial.com/papers/69b3ab3c02a1e69014ccbfc6https://doi.org/10.1016/j.fufo.2026.100987
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