PHENOLIC COMPOUNDS FROM WINE INDUSTRY BY-PRODUCTS: CHARACTERIZATION AND IN VITRO BIOACCESIBILITY (Confererencia invitada)

FONTANA, A.

Congreso; 13th World Congress on Polyphenols Applications; 2019

International Society of Antioxidants

The wine industry generates alarge volume of wastes, including those byproductsproduced before, like pruning residues(canes), and along the winemaking process suchas pomaces and stems. The increase ofconsumers? concerns about the use of additives in alimentary products and theattention that functional foods have attained in the last years prompted theidentification of alternative sources of natural antioxidants. Several compoundspresent in winemaking by-products such as phenolic compounds have shownhealth-promoting effects and other biological properties mostly related to theirantioxidant characteristics. The characterization of compounds is therefore anecessary step to increase the worth and justify their application in food industries.As well, in vitro gastrointestinal simulation is a valuable tool for investigating theeffect of digestion on the phenolic compounds bio-accessibility. This approachcontributes to assess the nutritional quality of a bioactive compound whileencourages the development of functional foods. This talk will focus on thecharacterization of phenolics from winemaking by-products of Vitis vinifera L. cv.Malbec and the properties of extracts after in vitro digestion with the aim toestablish their bio-accessibility