Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
Pedro Ferreira‐Santos, Clarisse Nobre, Rui M. Rodrigues, Zlatina Genisheva, Cláudia Botelho, J. A. Teixeira
Abstract
This study addresses the effectiveness of ohmic heating technology (OH) for the sustainable recovery of phenolic compounds from Grape Pomace (GP) by hydroethanolic extraction. GP extracts biological potential was evaluated in terms of antioxidant activity, cytotoxicity and preventive effect against reactive oxygen species (ROS). To understand if GP extracts can be used as a functional ingredient, simulated gastrointestinal digestion was performed to evaluate the bioaccessibility. OH-assisted hydroethanolic extraction proved to be an effective process for the recovery of GP phenolic compounds with high antioxidant capacity. The digestion process increased the concentration of total phenolics and the biotransformation of high-molecular phenolics (anthocyanins, flavonoids and resveratrol) in simpler phenolic acids, improving bioaccessibility. GP extract displayed a selective action against cancer cells (Caco-2 and HeLa) and promoted ROS prevention. The results highlighted the ability of OH to extract bioactives from GP and its potential application as a nutraceutical or for functional food formulations.