Recuperación de compuestos fenólicos de los residuos de uva provenientes de la elaboración del pisco quebranta.

The objective of this research was to take advantage of the functional benefits attributed to the phenolic compounds present in grape residues (Vitis vinifera L). To this end, a pilot-scale process was proposed for the recovery and stabilization by atomization drying of the compounds with biological activity present in the residues of the quebranta grape, which was obtained after the fermentation process of the must destined to the manufacture of Pisco. At each stage of the process the total phenolic content (TPC), the total flavonoid content (TFC) and the antioxidant capacity (AC) were measured by the DPPH method. The results obtained in the characterization of the grape marc were TPC of 11.70 ± 0.76 mg GAE / g of DM, TFC of 7.60 ± 0.20 mg CE / g of DM and DPPH EC50 of 7.31 ± 1.16 μg of TE / g of grape marc DM; in the phenolic aqueous extract, its quantification of TPC was 20.99 ± 0.61 mg of GAE / g of MS, TFC of 48.54 ± 0.39 mg of CE / g of MS and DPPH EC50 of 98.44 ± 0.43 μg of TE extract / g (water extract); while the phenolic powder extract of grape marc the TPC content was 6.77 ± 0.43 mg GAE / g DM, TFC of 14.87 ± 0.43 mg CE / g DM and DPPH EC50 of 72.19 ± 0.86 μg TE / g of MS. In the atomization degradation is observed due to exposure to high temperatures; however, it maintains a high index of these functional compounds, which allows it to be considered as an important source of functional properties and could be a possible solution for the mitigation of waste in the Pisco industry in Peru.