Phenolic Compounds and Bioactive Properties in Grape By-Products
Summary
Grape by-products—comprising pomace (skins, seeds and stems), lees and processing wastewater—are increasingly recognised as rich sources of phenolic compounds with potent bioactive properties. These phenolics include flavonoids (such as anthocyanins, flavan-3-ols and flavonols), phenolic acids and stilbenes, which collectively exhibit antioxidant, anti-inflammatory, antimicrobial, cardioprotective and anticarcinogenic activities. The structural diversity and synergistic actions of these molecules underpin a wide array of health benefits, from modulation of oxidative stress and inflammatory pathways to inhibition of enzyme targets involved in metabolic disorders. Beyond health applications, valorisation of grape residues supports sustainable waste management and circular-economy objectives by transforming what was once industrial waste into high-value extracts for nutraceutical, pharmaceutical, cosmetic and food-preservation uses. Advances in extraction and purification—ranging from conventional solvent systems to innovative green techniques—have improved yield, selectivity and residual-matrix valorisation, while emerging evidence highlights the role of gut microbiota in modulating the bioavailability and efficacy of grape phenolics. Together, these developments point to a globally significant opportunity to repurpose viticultural wastes into multifunctional bioresources with both economic and environmental benefits.
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Phenolic Compounds and Bioactive Properties in Grape By-Products publication trend
The graph below shows the total number of articles in phenolic compounds and bioactive properties in grape by-products across all publications each year (not limited to Nature Index journals).
Technical terms
Phenolic compounds: Plant secondary metabolites characterised by one or more hydroxyl groups attached to an aromatic ring, with diverse subclasses including flavonoids and phenolic acids.
Grape pomace: The solid residue remaining after grape pressing, composed of skins, seeds and stems, and a primary source of vineyard-derived phenolics.
Flavan-3-ols: A subclass of flavonoids including catechins and proanthocyanidins, noted for strong antioxidant and protein-binding properties.
Anthocyanins: Water-soluble pigments belonging to the flavonoid family, responsible for red, purple and blue hues and known for antioxidant and anti-inflammatory effects.
Pressurised liquid extraction (PLE): An automated technique that uses elevated temperature and pressure to enhance solvent penetration and solute solubility, improving yield and selectivity of bioactive compounds from plant matrices.
References
- Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential. Antioxidants (2024).
- Grape Processing Waste: Effects on Inflammatory Bowel Disease and Colorectal Cancer. Food Reviews International (2023).
- Pressurized liquid extraction as an innovative high-yield greener technique for phenolic compounds recovery from grape pomace. Sustainable Chemistry and Pharmacy (2024).
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