Valorization of Grape (<i>Vitis vinifera</i>) Byproducts. Antioxidant and Biological Properties of Polyphenolic Fractions Differing in Procyanidin Composition and Flavonol Content

Abstract

Many byproducts and wastes generated by agroindustries contain polyphenols with potential application as food antioxidants and preventive agents against skin cancer and other diseases. The performance of polyphenolic fractions from Parellada grape ( Vitis vinifera ) pomace as antioxidants in different physicochemical environments was tested. Fractions containing oligomers with mean degree of polymerization between 3 and 4 and percentage galloylation ca. 30% were the most potent free radical scavengers and efficient antioxidants in an oil-in-water emulsion. A fraction including glycosylated flavonols was also efficient in the emulsion. All the fractions showed low aquatic toxicity and weak influence on proliferation of human melanoma cells. Keywords: Vitis vinifera; polyphenols; procyanidins; catechins; flavonols; antioxidants; free radical scavenging activity; emulsions; ecotoxicity; cell proliferation