Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour

Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant human health. However, in order to exploit flour a functional ingredient industry, important understand how long-term storage affects stability of both and volatile compounds, addition color. To this end, we analyzed whole from red grape during six-month period dark, either at 4 °C or 25 °C. Methods: The specific parameters monitored included: antioxidant activity (TEAC assay), total phenol content (Folin-Ciocalteu composition (high performance liquid chromatography), fatty acid (gas chromatography-mass spectrometry), compound profiles (headspace-solid phase micro-extraction) Results: Prolonged did not significantly affect content, characterized (polyphenols, acids). only detected effect was slight whitening small increase long chain esters ketons after 6 months Conclusions: several health-relevant compounds remained stable following °C, supporting its possible use ingredient.