Assessment of bioactive polyphenolic compounds from oenological exhausted material

Horticultural products are irreplaceable sources for obtaining natural compounds, with a nutraceutical and bioactive role (functional foods). Also, the use of waste from their processing has increased significantly in recent years. Pomace from red and black grapes, resulting from the technological process of wine making (after maceration) was subjected to drying processes under natural conditions and then to the extraction of polyphenolic compounds. By analysis of the resulting fractions, obtained through repeated extractions, was determined total polyphenolic index (IPT or D280) and the total content of anthocyanins (CA), of the dried pomace obtained from 15 local varieties of vines. Unlike the established nutrient classes (proteins, vitamins, minerals), phenolic compounds are not considered vital for survival, but instead, they have properties that promote optimum human health.