New technology for large preparation of a series of bioactive polyphenols from by-products of vinification

Grape pomaces or vinification by-products are abundant and rich in polyphenols, particularly proanthocyanidins. During the last three decades, grape wine catechins (CATs) oligomeric proanthocyanidins (OPCs) have attracted considerable attention of international scientific community, due essentially to their potential health-beneficial effects, related protective action towards cardiovascular disease oxygen free radical scavenger capacity. Such phenolic compounds been proved be key components responsible for effects red wine. Furthermore, although most widely recognized antioxidants Vitamins A, C, E, research has shown that OPCs likely powerful known. Although various available market, they generally very expensive high cost production. As a consequence, development efficient methods large-scale preparation these bioactive still challenging task scientists. In this communication, we will present new technology large polyphenols from (grape seed skin). On one hand, polymeric were transformed into series low- molecule-weight using degradation methods. other High-Speed Countcurrent Chromatography (HSCCC), as relative separation natural product preparation, was applied isolation compounds.