Phenolic compounds from wine industry by products: characterization and in vitro bioaccesibility

Abstract

The wine production generates a large volume of wastes, like pruning residues (canes), 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. Several compounds 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 gastrointestinal simulation is a valuable tool for investigating the effect of digestion on the phenolic compounds bio-accessibility. This approach contributes to assess the nutritional quality of a bioactive compound while encourages 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 bio-accessibility.