European Food Research and Technology

, Volume 243, Issue 12, pp 2211–2224 | Cite as

Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity

  • J. Valls
  • S. Agnolet
  • F. Haas
  • I. Struffi
  • F. Ciesa
  • P. Robatscher
  • Michael OberhuberEmail author
Original Paper


The phenolic composition of grape pomace seeds and skins in the South Tyrolean autochthonous variety Lagrein has been studied for three different microfermentation experiments. 23 anthocyanins and 9 flavan-3-ols were determined by UHPLC–MS/MS in both the skins and seeds of grapes and pomace. The remaining contents of total polyphenols, total anthocyanins and the antioxidant capacity of the pomace after maceration, as measured by the DPPH, FRAP and ABTS methodologies, depended not only on the initial contents in the grapes, but also on the maceration time. Even though all anthocyanins in skins were highly reduced during the maceration (maximum recoveries of 40%), the residual contents in the pomace were still considerable (2–8 mg/g fresh weight, FW). The content of flavan-3-ols in seeds remained very stable (recoveries of 70–100%). Our results show that the Lagrein grape pomace is a promising source for antioxidant phenolic compounds that can be of interest as nutraceuticals.


Anthocyanins Flavan-3-ols Proanthocyanidins Grape seed UHPLC–MS/MS Grape marc 



Laimburg Research Centre for Agriculture and Forestry is funded by the Autonomous Province of Bolzano. Financial support by the ERDF Program (Project LagReIn Nr. 4-1a-168 CUP: H21J11000020006 and Project POMOSANO Nr. 5-1a-238 CUP: H21J12000060001) is gratefully acknowledged. We also want to thank the viticulturists of South Tyrol that provided the Lagrein samples and Magdalena Niedrist, Martina Schenk, Alexander Nardo and Michael Ohler for technical assistance.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Supplementary material

217_2017_2923_MOESM1_ESM.pdf (538 kb)
Supplementary material 1 (PDF 538 kb)
217_2017_2923_MOESM2_ESM.docx (22 kb)
Supplementary material 2 (DOCX 22 kb)


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Copyright information

© Springer-Verlag GmbH Germany 2017

Authors and Affiliations

  • J. Valls
    • 1
    • 2
  • S. Agnolet
    • 1
  • F. Haas
    • 1
  • I. Struffi
    • 1
  • F. Ciesa
    • 1
    • 3
  • P. Robatscher
    • 1
  • Michael Oberhuber
    • 1
    Email author
  1. 1.Laimburg Research CentreBolzanoItaly
  2. 2.Univ. Bordeaux, ISVV, EA 4577, INRA, USC 1366, Unité de Recherche OenologieVillenave d’OrnonFrance
  3. 3.Provincial Environment Agency Laboratory of Food AnalysisBolzanoItaly

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