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4) Lante A., Zocca F., Lomolino G., Mane E., Zannoni S., Spettoli P. (2006) Grape pomacepolyphenols from distillery to food ingredient. In: Macrowine. Macromolecules and secondarymetabolites of grapevine and wine. First International Symposium on Macromoleculesand secondary metabolites of grapevine and wines. Reims Congress Center. 18-20 maggio2006. (vol. 1, pp. 79-80). ISBN/ISSN: 978-2-7430-0965-6. REIMS: Universitè de Reims,Francia.Several studies have demonstrated the health promoting effects of phenolic compounds present in grapes andwine. These findings have led to a considerable interest in the evaluation of winery byproducts as potentialsource of phenol compounds which could be used as functional food ingredients. They also provide a means ofsolving the disposal problems arising from the large amounts of residues generated by grape-derived beverages.In this respect, grape pomace is extensively used in producing spirit beverages, called "bagaceiras" in Portugal,"marc" in France and "grappa" in Italy. After distillation, the discard is used as animal feed, but it may also beemployed to formulate dietary ingredients. Thus, phenol compounds may be considered to be added-value byproducts,justifying their separation from industrial waste. This paper presents the results of a study on grapepomace extract obtained after distillation. As the composition phenols and their extractability depend to a greatextent on grape variety and processing conditions, we compare the antioxidants profile of extracts obtained fromred and white grape pomace by means of various solvents. All of the studied extracts typically contain largeamounts of hydroxybenzoic and hydroxycinnamic acids.5) Spettoli P., Lante A. (2007) Pane surgelato funzionale con attività antiossidante.PD2007A000273. Titolari del brevetto: Università PD (50%) Croigel sas (50%).La presente invenzione si colloca nell’ambito dei così detti “alimenti funzionali”, un settore in rapida crescita eriporta un metodo per la produzione di un pane funzionale surgelato, con proprietà antiossidanti, mediantel’impiego di un estratto polifenolico di vinaccioli addizionato all’impasto.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it316