Abreu Teresa, Ferreira Rui, Castilho Paula C, Câmara José S, Teixeira Juan, Perestrelo Rosa
CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
Molecules. 2025 Jul 28;30(15):3150. doi: 10.3390/molecules30153150.
Grape pomace (GP), the main by-product of the wine industry, represents a valuable source of bioactive metabolites with significant potential for valorization in the context of sustainable bioresource management. This study systematically characterizes the fatty acid methyl ester (FAME) profile, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH, ABTS, ORAC) of GP derived from seven grape varieties across three consecutive vintages (2022-2024). White GP, particularly Verdelho and Sercial, exhibited a superior lipid quality with high concentrations of methyl linoleate (up to 1997 mg/100 g DW) and methyl oleate (up to 1294 mg/100 g DW), low atherogenic (AI < 0.05) and thrombogenic indices (TI ≤ 0.13), and elevated PUFA/SFA ratios (≥8.2). In contrast, red GP, especially from Complexa and Tinta Negra, demonstrated the highest antioxidant potential, with TPC values up to 6687 mgGAE/100 g DW, TFC up to 4624 mgQE/100 g DW, and antioxidant activities reaching 5399 mgTE/100 g (DPPH) and 7219 mgTE/100 g (ABTS). Multivariate statistical analyses (PCA, PLS-DA, HCA) revealed distinct varietal and vintage-dependent clustering and identified key discriminant fatty acids, including linolenic acid (C18:3), lauric acid (C12:0), and arachidic acid (C20:0). These findings underscore the compositional diversity and functional potential of GP, reinforcing its suitability for applications in functional foods, nutraceuticals, and cosmetics, in alignment with circular economy principles.
葡萄皮渣（GP）是葡萄酒行业的主要副产品，是生物活性代谢物的宝贵来源，在可持续生物资源管理背景下具有巨大的增值潜力。本研究系统地表征了连续三个年份（2022 - 2024年）来自七个葡萄品种的GP的脂肪酸甲酯（FAME）谱、总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性（DPPH、ABTS、ORAC）。白色GP，尤其是弗德约（Verdelho）和塞尔西阿尔（Sercial），表现出优异的脂质品质，亚油酸甲酯（高达1997 mg/100 g干重）和油酸甲酯（高达1294 mg/100 g干重）浓度高，动脉粥样硬化指数（AI < 0.05）和血栓形成指数低（TI≤0.13），多不饱和脂肪酸/饱和脂肪酸（PUFA/SFA）比值升高（≥8.2）。相比之下，红色GP，尤其是来自Complexa和黑比诺（Tinta Negra）的，表现出最高的抗氧化潜力，TPC值高达6687 mgGAE/100 g干重，TFC高达4624 mgQE/100 g干重，抗氧化活性达到5399 mgTE/100 g（DPPH）和7219 mgTE/100 g（ABTS）。多变量统计分析（PCA、PLS - DA、HCA）揭示了明显的品种和年份依赖性聚类，并确定了关键的判别脂肪酸，包括亚麻酸（C18:3）、月桂酸（C12:0）和花生酸（C20:0）。这些发现强调了GP的成分多样性和功能潜力，加强了其在功能食品、营养保健品和化妆品中的应用适用性，符合循环经济原则。
