After wine: typical white Calabrian grape pomaces as useful source of functional foods

Vitis Vinifera L. is abundantly cultivated in Italy, and mainly used for wine production. The byproduct of wine-making process is grape pomace that is still a rich source of bioactive compounds, exploitable for several uses such as pharmaceutical, cosmetic and nutraceutical ones. [1,2] In this context, selected white Calabrian grape pomaces (derived from indigenous cultivars Pecorello and Mantonico) have been extracted using two different procedures, refluxing with ethanol and ultrasound-assisted extraction. The phytochemical profile of all the extracts was carried out by spectroscopic methods. The antioxidant capacity of the extracts, was evaluated by DPPH and ABTS assays, and the best samples were used to be incorporated into a pectin polymer, further used to enrich a pear jam. Stability studies are ongoing to evaluate jam shelf life and in vivo