01959naa a2200313 a 450000100080000000500110000800800410001902400530006010000200011324501580013326000090029152009690030065000110126965000170128065000230129765000090132065000180132965000080134765300190135565300330137465300220140765300200142970000200144970000190146970000250148870000220151370000240153577300860155921255762020-10-16       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.37118/ijdr.19637.08.20202DOI1 aSILVA, J. A. da  aMacromolecular antioxidants usually ignored, are the major part of dietary polyphenolsba study in the grapes industrial residues.h[electronic resource]  c2020  aThis work aims to determine the concentration of phenolic compounds in different grape residue varieties generated by juice industry in the São Francisco Valley, as well as to evaluate macromolecular antioxidant compounds in grape residue with presenting as a main scope the realization of a detailed study on the properties of this product, seeking to identify it and characterize it as a commercial product rich in macroantioxidants. In this research, bagasse (husks + seeds) from the juice industry, obtained after the pressing and filtration stages during the production process, were analyzed. The results showed high levels of macroantioxidants compounds and polyphenols for the grape residue, associated to the antioxidant activity, and expressed in mean values ± standard deviation. It can be concluded that industrial grape residue, especially from the production of juices, are rich in macroantioxidants and can be used by food industry as a bioactive.  aGrapes  aAntioxidante  aComposto Fenólico  aSuco  aSuco de Fruta  aUva  aMacromolecular  aPolifenóis não extraíveis  aProantocianidinas  aResíduo de uva1 aSOUSA, F. A. de1 aLIMA, A. M. S.1 aFIGUEIREDO, R. W. de1 aLIMA, M. A. C. de1 aRUFINI, M. do S. M.  tInternational Journal of Development Researchgv. 10, n. 8, p. 39527-39533, 2020.