The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red
wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds:
Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan-
3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified
in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat
on the total phenolic contents (Sk-S: 29.4%; W-S: 28.0%; Sd-S: 5.78%), although heating affected positively
the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPSderived
extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were
detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion,
there is little evidence against submitting RWPSs to thermal processing, as heating affects differently
each type of phenolic compound and does not induce very severe TAC decreases in these seasonings
