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Utilization of novel techniques in extraction of polyphenols from grape pomace and their therapeutic potential: a review

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Abstract

Extraction of bioactive compounds from grape pomace is quite interesting field not only for researchers but also for the pharmaceutical, winemaking, food and cosmetic industrial sectors. Scaling up the procedure without compromising the usefulness of the phenolic compounds is extremely important despite its great complexity. The health advantages of consuming foods and supplements that are enriched with phenolic compounds are currently well established. On the other hand, there is a lot of interest in the possible health benefits of consuming phenolic-rich supplements made from vineyard agro-waste that affects variety of markets. Grape pomace can be used as a bioactive phytochemical component because of their phenolic profile. In this review paper, we have highlighted the recent advancements of research in grape pomace, a by-product of wine making. The polyphenol profile of grape pomace, their antioxidant, biological, antimicrobial activities and the stability of grape pomace polyphenols in food are intensively studied.

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Acknowledgements

This study was supported by ICMR (Indian council of Medical Research), vide notification no. 3/1/2/289/2021-Nut.

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  1. Islamic University of Science and Technology, Pulwama, India

    Tehmeena Ahad Wani, Darakshaan Majid, B. N. Dar, Hilal Ahmad Makroo & Farhana Mehraj Allai

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  1. Tehmeena Ahad Wani
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Wani, T.A., Majid, D., Dar, B.N. et al. Utilization of novel techniques in extraction of polyphenols from grape pomace and their therapeutic potential: a review. Food Measure 17, 5412–5425 (2023). https://doi.org/10.1007/s11694-023-02040-1

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