Repurposing grape pomace as a functional ingredient: in-depth analytical characterization and in vitro bioaccessibility evaluation of the phenolic fraction | Synapse
April 24, 2026Open Access
Repurposing grape pomace as a functional ingredient: in-depth analytical characterization and in vitro bioaccessibility evaluation of the phenolic fraction
Key Points
The research aims to analyze the chemical profile of red grape pomace and assess extraction techniques for polyphenol recovery.
Analyzed various red grape pomace varieties
Evaluated different extraction methods for polyphenols
Characterized the polyphenolic compound profile
Identified a diverse range of polyphenols in grape pomace
Extracted polyphenols showed varying levels of bioaccessibility
Certain extraction techniques yielded higher polyphenol content
Abstract
The study investigated the chemical profile of red grape pomace varieties and evaluated various extraction techniques for the recovery of polyphenols.