Food and agricultural industries generate substantial quantities of phenolic-rich by-products that could be valuable natural sources of antioxidants. The aim of this study was to identify and quantify the phenolic compounds and radical scavenging activities of two by-products (pomace and lees) from Vitis vinifera L. cv Pinot noir. We found a different distribution of phenolic classes (flavanols, flavonols, phenolic acids and stilbenes) and singular scavenging activity against free radicals (hydroxyl, superoxide and peroxyl radicals). The major class of phenolics in pomace was flavanols and in lees was flavonols, with catechin (117.9 ± 2.5 μg g(-1)) and quercetin (42.4 ± 1.2 μg g(-1)) being the most abundant individual compounds. We also found high potential on scavenging activity against superoxide radicals in pomace (80% of scavenging activity) and radical peroxyl (67% scavenging activity). These results show the possibility of using Pinot noir by-products as promising additives or as a source for the development of new products in different segments of the food and cosmetic industries.

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This paper presents the determination of 13 elements in a simultaneous and sequential analysis using solochrome violet (SVRS), chloranilic acid (CA), diethylenetriaminepentaacetic acid (DTPA), dimethylglyoxime (DMG), and oxine as complexing electrolytes. The Methods were applied to determine Al3+, Fe3+, Mo6+, Zn2+, Cd2+, Pb2+, Cu2+, Ni2+, Co2+, Tl+, U6+, V5+, and Cr6+ in fertilizers, plant materials, and foodstuffs. The Method was found to be selective and accurate (82.13–119.03 %) for elemental analysis in complex matrices that were previously submitted to a total oxidative digestion step (calcination and wet digestion). Mutual interferences of the elements were systematically investigated. The Sequential Method could be useful for the routine quality control of foodstuffs and fertilizer formulations regarding mineral nutrients or contaminants.

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