01807naa a2200217 a 450000100080000000500110000800800410001910000180006024501160007826000090019452011530020365000250135665000160138165000130139765000150141065300250142570000170145070000220146770000210148977300790151020747852017-10-10       2017    bl uuuu     u00u1 u    #d1 aMATTOS, G. N.  aGrape by-product extracts against microbial proliferation and lipid oxidationba review.h[electronic resource]  c2017  aThe wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction duringwine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grapewastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging frommedical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry  aantioxidant activity  apolyphenols  aspoilage  awinemaking  aAntimicrobial agents1 aTONON, R. V.1 aFURTADO, A. A. L.1 aCABRAL, L. M. C.  tJournal of the Science of Food and Agriculturegn. 97, p. 1055-1064, 2017.