Grape Pomace as a Reliable Source of Phenolic Compounds: Polyphenol Composition and Biological Properties

Grape pomace, the residue from winemaking, has emerged as a promising source of phenolic compounds with diverse biological activities. This review explores the polyphenol composition of grape pomace and its potential health benefits. Grape pomace contains a variety of polyphenols, including flavonoids (such as anthocyanins, flavonols, and flavan-3-ols) and non-flavonoids (such as phenolic acids and stilbenes), which contribute to its antioxidant, anti-inflammatory, antimicrobial, cardioprotective, and anticancer properties. The extraction methods and analytical techniques used to quantify these polyphenols are discussed, highlighting the variability in polyphenol content based on grape variety, winemaking process, and extraction methods. Applications of grape pomace polyphenols in functional foods, nutraceuticals, cosmetics, and pharmaceuticals are reviewed, emphasizing their potential as sustainable ingredients. Moreover, the review addresses the challenges and prospects for utilizing grape pomace as a valuable source of bioactive compounds, promoting both environmental sustainability and economic viability in the wine industry. Keywords: Phenolic compounds, Flavonoids, Polyphenols, Bioactive compounds