Winemaking by-products as a sustainable source of antioxidant and functional compounds

In the last years, international guidelines encourage reduction of food waste or processing by-products to promote a circular economy approach. Winemaking represents one sectors with highest generation, several potential negative impact on environment. are mainly used produce distillates fertilizers, but interest in grape pomaceas source phenolic compounds has considerably increased. The aim this study was application vitro methods for characterization fraction winemaking from different red varieties, and, parallel, evaluation their antioxidant activity. were: 1) Folin-Cocalteau's assay quantification total polyphenol content; 2) vanillin assessment flavan-3-ols (proanthocyanidins) 3) pH differential method anthocyanin 4) DPPH measurement activity; 5) High Performance Thin Layer Chromatography separation substances and Although significant differences among pomace, particularly when containing seeds, generally good polyphenols activity supporting itsuse formulating healthy products.