A pillar of high significance for human health is adequate nutrition, rich in compounds with biological action. Many epidemiologic studies have shown protective effect of plant based diets rich in phenolic compounds on cardiovascular disease, cancer, diabetes, osteoporosis and other chronic diseases. Thus, consumption of functional foods enriched with bioactive phenolic compounds and subsequent nutraceuticals has become a very interesting field of research. Recently, suppliers have turned their interest to the re-use of by-products and wastes originated by agricultural sector. The vinification process generates a large amount of solid wastes. Pomace, accounting for about 20-25% (w/w, on dry basis) of the total grape used for the winemaking process, is a promising source of nutrients and compounds with functional properties such as phenolics, indicating the potential use of this sustainable resource as food ingredient in daily diet or as nutritional supplement. This review focuses on recent studies revealing the phenolic profile of grape pomace, their potential health benefits and their possible applications, aiming to highlight the significance of integrating agro waste not only for promoting health but also sustainable development concept.
Koutelidakis, A. (2016). Grape Pomace: A Challenging Renewable Resource of Bioactive Phenolic Compounds with Diversified Health Benefits. MOJ Food Processing & Technology, 3(1). https://doi.org/10.15406/mojfpt.2016.03.00065