African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12275

Review

Phytochemical importance and utilization potential of grape residue from wine production

Marina Gonçalves Cirqueira
  • Marina Gonçalves Cirqueira
  • Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil.
  • Google Scholar
Samantha Serra Costa
  • Samantha Serra Costa
  • Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil.
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Josiane Dantas Viana
  • Josiane Dantas Viana
  • Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil.
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Carlos Antônio Borges Cohim Silva
  • Carlos Antônio Borges Cohim Silva
  • Consulado do Vale, Petrolina/PE – Brazil.
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Marcelo Andres Umsza-Guez
  • Marcelo Andres Umsza-Guez
  • Federal University of Bahia, Salvador, Bahia, Brazil.
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Bruna Aparecida Souza Machado
  • Bruna Aparecida Souza Machado
  • Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil.
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  •  Received: 31 August 2015
  •  Accepted: 16 January 2016
  •  Published: 01 February 2017

Abstract

Grapes are placed at a distinct position, both in the economy and at nutritional and phytochemical levels. The number of studies performed aimed at identifying the various bioactive compounds of grapes, how their cellular structures are linked, efficient methods of extraction and its effect on human health are rather relevant. The use of grapes for wine production is a worldwide activity, therefore a great quantity of residues are generated. These, in turn, are commonly used in soil fertilization and animal feed. Research in the food, pharmaceutical, medical and agricultural industries have revealed a great potential of using grape residue to recuperate phenolic compounds, flavonoids and especially the resveratrol. These have been found by these researches to offer benefits associated to its consumption, such as improvements in glucose tolerance in diabetic patients, decrease in the occurrence of cardiovascular diseases, diminishing the symptoms of menopause, protection against osteoporosis, cancer and Alzheimer’s disease. The present work aimed at gathering information about the characterization of the phytochemical content of grapes and its residues, as well as gathering data about the extraction process of such compounds and their application in the food industry. 

 

Key words: Vitis vinifera, phenolic components, antioxidant capacity, extraction methods, vinification.