Transylvanian Grape Pomaces as Sustainable Sources of Antioxidant Phenolics and Fatty Acids—A Study of White and Red Cultivars

Grape pomace (GP), a significant by-product of winemaking, is gaining increasing recognition for its potential as a source of bioactive compounds with antioxidant and cardioprotective properties. This study aimed to characterize the polyphenolic profile, fatty acid composition, and antioxidant activ...

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Bibliographic Details

Published in:	Antioxidants
Main Authors:	Veronica Sanda Chedea, Liliana Lucia Tomoiagă, Mariana Ropota, Gabriel Marc, Floricuta Ranga, Maria Doinița Muntean, Alexandra Doina Sîrbu, Ioana Sorina Giurca, Maria Comșa, Ioana Corina Bocsan, Anca Dana Buzoianu, Hesham Kisher, Raluca Maria Pop
Format:	Article
Language:	English
Published:	MDPI AG 2025-09-01
Subjects:	white grape pomace red grape pomace phenolics fatty acids antioxidant activity
Online Access:	https://www.mdpi.com/2076-3921/14/10/1152