Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

Abstract

Red grape pomace (RGP) is a major winery by-product with interesting applications due to its high phenolic content and antioxidant capacity. Effects of in vitro gastrointestinal digestion and storage on the phenolic content and antioxidant capacity of RGP were studied. RGP polyphenols were stable under stomach-mimicking conditions and more sensitive to small intestine conditions, reducing anthocyanins and flavonols. After 3- and 6-month storage, at either 4 or 25 °C, there were no changes in the total phenolic and condensed tannin content, or antioxidant capacity (evaluated by ABTS, FRAP, ORAC assays); however, after 9 months these parameters decreased. Contrarily, chromatic b* values were higher, thus the samples had more intense red color, which may be related to the increased condensed tannin content. Storage time or temperature induced no changes in microbiological load. RGP preserves high antioxidant capacity after storage and in vitro digestion and thus presents potential as a functional ingredient or nutraceutical.

Graphical Abstract

Keywords:

• Antioxidant
• phenolic compounds
• grape by-product
• storage
• in vitro digestion

Acknowledgments

The technical assistance on microbiological analysis of Gema Campos from the Analytical Techniques Service of ICTAN and the English revision of the manuscript of Dr. Bijal Patel from the University of Limerick are acknowledged.

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of this article.

Funding

This research has been funded by Projects AGL2010-18269, CSD2010-00063 and INCOMES. S. W. would like to thank the Chinese Government for her PhD Scholarship and M. A-B. would like to thank the CSIC and European Social Funds for financing her JAEdoc contract in the period 2011–2014.