The comparative analysis conducted by INTA (Institute of Nutrition and Food Technology, University of Chile) evaluated three grape pomace formats—dehydrated grape pomace, vitreous biomaterial, and ultrafine powder—in terms of total polyphenol content and antioxidant capacity (ORAC). The ultrafine powder (LA2-2156) demonstrated the highest performance, with 3,925.8 mg GAE/100 g of polyphenols and 38,990.5 µmol TE/100 g of antioxidant capacity. These values significantly outperformed both dehydrated pomace (1,015.7 mg GAE and 15,235.8 µmol TE) and vitreous biomaterial (2,693.2 mg GAE and 26,128.7 µmol TE). These findings highlight the impact of Powder House’s Vitreous Transformation Process and particle size reduction on the release and accessibility of antioxidant compounds, confirming the enhanced biofunctional value of the final ingredient. The methods used (based on Wu et al., J. Agric. Food Chem., 2004) are internationally recognized and do not differentiate between endogenous and added antioxidants, ensuring analytical traceability and technical comparability.
