The determination of bioactive ingredients of grape pomace (Vranac variety) for potential use in food and pharmaceutical industries

Abstract

Wine production generated significant quantities of waste - grape pomace (seeds, skin and stems of grapes). In these vinification by-products a significant amount of bioactive compounds such as phenol compounds can still be found. The phenol composition and radical scavenging activity of grape pomace obtained during winemaking from the red wine grape of Vranac variety (Vitis vinifera L.) were investigated to determine their usable values. Reversephase high performance liquid chromatography (RP-HPLC) assays were used for determination of the phenolic composition of pomace extracts and the DPPH test was done for their radical scavenging activity. The oil obtained from the pomace was subjected to GC/MS analysis in order to establish its fatty acid composition. As correlation calculations showed (R2=0.9732), phenol compounds are responsible for strong radical scavenging activities of the tested extracts (1.160 ± 0.03 mg DM/ml). Grape pomace oil with a high degree of of unsaturation (over 88%) plays an important role for human health. The phenolic rich extract and grape pomace oil can be used as additives in food and pharmacy industries.