The grapes used in the wine and juice agribusinesses generate large amounts of solid wastes
rich in bioactive compounds, which include its seeds. From this, solid waste can be extracted from an
oil, and this process yields a residual material. Numerous studies have suggested that the cultivation
method can influence the content of secondary metabolites in food. This study aimed to investigate the carotenoids
content and the antioxidant activity of grape seeds cultivated by conventional and organic farming (Vitis labrusca) and
their residues after oil processing. Color was measured by a colorimeter; carotenoide content by HPLC-UV and
antioxidant activity by tow different methods. Organic residue and Organic Seed presented more saturated and lighter
color parameters with a greater tendency toward yellow and brown colors (lower h*). Organic residue and Conventional
Residue showed higher levels of total carotenoids, provitamin A, and antioxidant activity by one method. Conventional
Residue exhibited higher antioxidant activity, as determined quantitatively and qualitatively by another method, and
higher levels of carotenoids in the extract. The results from this study suggest that food produced by organic farming is
not different and can present even lower levels of carotenoids than that produced through conventional methods.
Keywords: Antioxidant potential, bioactive compounds, carotene, conventional, organic, Vitis vinifera.
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