Phenolic Compounds from wine industry by-products: Characterization and in-vitro bioaccessibility

FERREYRA, SUSANA; TORRES PALAZZOLO, CAROLINA; BOTTINI, RUBÉN; CAMARGO, ALEJANDRA; FONTANA, ARIEL

Vallelta

Congreso; Malta Polyphenols World Congress 2019; 2019

International Society of Antioxidants

The wine industry generates a large volume of wastes, including those by-products produced before, like pruning residues (canes), and along the winemaking process such as pomaces and stems. The increase of consumers? concerns about the use of additives in alimentary products and the attention that functional foods have attained in the last years prompted the identification of alternative sources of natural antioxidants. Severalcompounds present in winemaking by-products such as phenolic compounds have shown health-promoting effects and other biological properties mostly related to their antioxidant characteristics. The characterization of compounds is therefore a necessary step to increase the worth and justify their application in food industries. As well, in vitro digestion is a valuable method for investigating the effect of digestion on the phenolic compounds bio-accessibility. This approach contributes to assess the intestinal availability of bioactive compounds from winemaking by-products while encourages their use as additive in the development of functional foods. This talk will focus on the characterization of phenolics from winemaking by-products of Vitis vinifera L. cv. Malbec and the properties of extracts after in vitro digestion with the aim to establish their bioaccessibility.