The goal of this research was to evaluate the antioxidant properties in terms of total phenolics content and total antioxidant capacity of winery pomace coming out from red grape varieties Burgundy (B) and Pinot Noir (PN), as well as from white grape varieties Italian Riesling (IR) and White Maiden (WM). The B and WM grape pomace was used fresh, while the PN and IR grape pomace was used fresh and also conditioned by drying at 60°C for 24 h, three days in a row for 8 hours. The antioxidant properties were evaluated within whole grape pomace samples and their main fractions, seeds and skins. Our data revealed that the total phenolics content and the antioxidant capacity, expressed by ferric reducing antioxidant power (FRAP) value, of fresh grape pomace samples decreased in the following order: IR >PN >B >WM. As regards the investigated fractions, the highest antioxidant properties were recorded in seeds, especially those coming out from IR and B grape varieties. The conditioning of grape pomace by drying at a moderate temperature of 60°C for 24 h led to the loss of antioxidant properties in a proportion of 17-21% reported to the initial values. These results are useful for the selection of grape pomace to obtain valuable ingredients for developing of high value-added products. Thus, the grape pomace can be used as a sustainable resource for the recovery of high-quality polyphenolic compounds.
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