Grape Pomace: More than a Waste, a Source of Bioactive Compounds

Authors

DOI:

https://doi.org/10.36790/epistemus.v16i33.283

Keywords:

Pomace, Wine By-Products, Vitis vinifera L., Bioactive Compounds

Abstract

Grape pomace is the main solid by-product generated during winemaking, and is generally regarded as a waste. However, the growing concern regarding the negative impact on the environment of poor management of agroindustrial waste has encouraged the search for the management and/or use of by-products. In this sense, various investigations have demonstrated the potential of grape pomace as a source for obtaining diverse bioactive compounds (compounds with beneficial biological properties for humans), which could be used in the food, cosmetic and / or pharmaceutical industry for the human benefit. This review aims to publicize relevant information in this regard, so that grape pomace is considered as a potential source for obtaining compounds with biological interest applicable in different industries nationwide.

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Author Biography

Marcos Leon-Bejarano, Universidad de Sonora

Clinical Biologist Chemist with a Master's Degree in Biosciences (Natural Resources Biotechnology), currently a PhD student in Materials Sciences. Main interest in the use of by-products as a source of bioactive compounds, and biomaterials for the development of wound dressings. 

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Published

2023-01-31

How to Cite

López-Astorga, M., Molina-Domínguez, C. C., Ovando-Martínez, M., & Leon-Bejarano, M. (2023). Grape Pomace: More than a Waste, a Source of Bioactive Compounds . EPISTEMUS, 16(33), 115–122. https://doi.org/10.36790/epistemus.v16i33.283

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