The Effectiveness of the Functional Components of Grape (Vitis vinifera) Pomace as Antioxidant, Antimicrobial, and Antiviral Agents.

This research describes the effectiveness of the bioactive compounds of two varieties of grape pomace (Romy and Banaty) extracts as antioxidant, antimicrobial, and antiviral agents. The antioxidant activity was assessed using DPPH•, ABTS•+ assays reducing power and iron-chelating methods. The results show that the total flavonoid (TF), total phenolic (TP), and total tannin (TT) of the red grape pomace (Romy) were high (17.38 mg/g DW, 16.39 mg/g DW and 5.79 mg/g DW) respectively, while for the white grape pomace (Banaty), these were (11.09 mg/g DW, 6.61 mg/g DW and 2.45 mg/g DW respectively. When using HPLC for the phenolic profile detection, the red grape 80 % acetone extract exhibited a high content of phenolic compounds, above all benzoic and pyrogallol compounds (122.54 and 44.11 mg/100g, respectively). While the chlorogenic compounds were mostly found in the red pomace aqueous extract (34.20 mg/100g). The highest antioxidant and antimicrobial activities were spotted in the red pomace extract. The red grape pomace has an antiviral activity slightly higher than that of the white grape pomace and the aqueous extract at 400μg was much better than the ethanol and acetone extracts. This study highlights the possibility of using grape pomace to develop new potential sources in the pharmaceutical industry as an antioxidant, antimicrobial, and antiviral materials. [ABSTRACT FROM AUTHOR]