Phenolic Compounds, Physico-Chemical properties and antioxidants activity of different residues from vinification (Vitis Vinifera L.) produced in Brazil

Resumo

The present study aimed to determine the physical and chemical characteristics, color, anthocyanin content, total phenolics, total flavonoids and antioxidant activity in vinification residue of red grapes (Vitis vinifera L.) varieties: Merlot, Shiraz, Pinot Noir and Cabernet Sauvignon. The residue had an optimum pH for its conservation as biomass, high fiber content, a protein influenced by its nitrogen content probably from the fertilization of grape cultivation and interesting energy content. The Merlot residue presented higher content of anthocyanins (118,92 mg cyanidin-3-gl/100g). The total phenolic compounds varied significantly between the varieties and Merlot was the residue which had the highest content at 3902,54 (mg gallic acid/100g dry weight). The Shiraz variety had the highest content of total flavonoids equivalent to 26,56 (mg quercetin/100g dry weight). It was observed that the Merlot residue differed significantly (p<0,05) from the others and showed greater antioxidant activity against DPPH, ABTS and reducing power.