Actividade Antioxidante en Carne de Tenreiros Alimentados con Bagazo de Uva

Winemaking byproducts contain polyphenols among other valuable bioactive compounds. The beneficial effects of these composts are attributed, among other things, to their antioxidant activity. For this reason, this work studies the potential effect of a diet enriched in polyphenols in the characteristics of calf meat fed with grape bagasse as a supplement to its diet. We propose a rapid extraction of six individual polyphenols of raw calf meat, previously identified and selected as markers in the bagasse. The procedure is based on automated simultaneous extraction using pressurized liquids (PLE) followed by high efficiency liquid chromatography with UV-Vis detection with a diode system (HPLC-DAD) for the identification of polyphenols and quantitative analysis. In the obtained extracts, the total polyphenol index (TP) and the antioxidant activity (AA) are determined. Due to the complexity of the sample, the most outstanding results of this work are those related to the evaluation of the antioxidant activity of the extracts. After the corresponding statistical analysis of the data obtained, it can be observed that it is better to include a combination of grape bagasse in the diet of the animals given the improvement observed in the measured antioxidant indexes, and consequently, also in the properties of the meat and in its conservatione.