Monitoring of the use of spent grape pomace after industrial distillation as a potent antioxidant and enzymes inhibitor

Abstract

Spent grape pomace (SGP) obtained after the production of Grappa has been recognised as a source of antioxidant bioactive compounds. This paper aimed to assess the antioxidant activity and inhibitory effects on enzymes related to non-communicable diseases of white and red SGP, as well as to monitor the impact of storage on these bioactivities. In both pomaces, distillation did not preserve some of the bioactivities; however, after 1 month of storage, there was an improvement. The phenolic profile remained relatively stable during storage while the inhibition of α-glucosidase (AG) was improved. These results confirmed the remaining bioactivity of SGP, demonstrating its potential use in the food industry.