Determination of phenolic content and bioactivity in the Winecrush puree developed from a grape pomace

The evidence provided by epidemiological and clinical studies is persuasive of protective effects of fruit and vegetable intake in chronic disease. The edible parts of many fruits and vegetables are a rich source of dietary compounds that impact human cell functioning. Those bioactive compounds are often lost during food production and processing. For example, skin and seeds of grapes that are the most abundant in bioactive compounds, are discarded of during wine production. Winecrush, an Okanagan company, collects those leftovers (so called a grape pomace) and creates a puree to enhance food. In the proposed project, we will study the amount and type of bioactive compounds in the puree, their activity and availability under various production conditions. Providing a deeper understanding of the composition and bioactive properties of the Winecrush puree will strengthen puree applications in food and nutraceutical formulations and open the door to novel approaches in utilizing the puree. Apart from health and food enhancing benefits, transforming wine derivatives into a bioactive product makes a positive impact on methane emissions and land resources by upcycling winery leftovers.

Faculty Supervisor:

Barbara Stefanska

Student:

Partner:

Winecrush

Discipline:

Life Sciences

Sector:

Agriculture

University:

The University of British Columbia

Program: