Riquelme, SebastiánSaéz, VaniaEscobar Avello, DaniloVergara, C.Fuentealba, CeciliaBustamante, Luisvon Baer, D.Jara, PaolaLamperti, LilianaMardones, Claudia2021-09-022021-09-022019-060717-9324https://hdl.handle.net/2445/179819Dietary supplements have become the key to complement deficiencies in the occidental diet and therefore to reduce the incidence of oxidative stress related diseases. A bench-scale extraction procedure was studied to obtain a valuable product rich in phenolic compounds and antioxidant capacity from Pinot Noir grape cane enhanced by storage. Extraction solvent, cane-size, solid:liquid ratio, temperature, and extraction time, were systematically evaluated in order to obtain a natural functional product. Complete chemical characterization of a Pinot Noir grape cane extract produced under bench scale process is presented for the first time. Phenolic profiles of the extracts were characterized by HPLC-PDA-MS/MS and minerals by ICP-OES. Proteins, carbohydrates and lignins were also evaluated. The main phenolic compounds in the final product were stilbenoids, flavan-3-ols, procyanidins, and flavonols, with 6.53%, 4.84%, 2.11%, and 0.25%, respectively on a dry matter basis. Other chemical constituents were carbohydrates (27%), minerals (1%) and lignins (38.7%). The antioxidant capacity of the product was demonstrated using chemical assays (TEACABTS/CUPRAC and ORAC-FL) and endothelial cells model. The extract produced under the described bench scale process using grape cane enhanced by storage have a chemical composition and protecting capacities to be used in functional foods industry.7 p.application/pdfengcc-by-nc (c) Sociedad Chilena de Química, 2019https://creativecommons.org/licenses/by-nc/4.0/RaïmsAntioxidantsFenolsGrapesAntioxidantsPhenolsinfo:eu-repo/semantics/article7132142021-09-02info:eu-repo/semantics/openAccess