Monitoring of the use of spent grape pomace after industrial distillation as a potent antioxidant and enzymes inhibitor

Summary Spent grape pomace (SGP) obtained after the production of Grappa has been recognised as a source of antioxidant bioactive compounds. This paper aimed to assess the antioxidant activity and inhibitory effects on enzymes related to non‐communicable diseases of white and red SGP, as well as to monitor the impact of storage on these bioactivities. In both pomaces, distillation did not preserve some of the bioactivities; however, after 1 month of storage, there was an improvement. The phenolic profile remained relatively stable during storage while the inhibition of α‐glucosidase (AG) was improved. These results confirmed the remaining bioactivity of SGP, demonstrating its potential use in the food industry.