The evaluation of the antioxidant capacity of grape cultivars Cabernet sauvignon is important because it varies according to the production area. In this work, it was evaluated the content of phenolic compounds and the total antioxidant capacity (CAT) of grape skins and grape seed Cabernet sauvignon (Vitis vinifera L.) in three vineyards located in the Valley of Guadalupe, B.C, México. The content of total phenols was determined by the Folin-Ciocalteau method and the CAT of grape skin and seed extracts by the stabilization methods of the (ABTS^•+) and DPPH^• radicals. The CAT in the seed extracts was increased (P < 0.05) in the following order: vineyard 2 < vineyard 1 < vineyard 3. The highest contents of gallic acid, resveratrol and rutin were found in the extracts that presented the highest CAT, which corresponded to the cultivars of vineyard 3. The same happened in extract of skins, having vineyard 3 the contents of CAT (ABTS^•+) higher. The total phenolic seed compound was presented in vineyard 2 with 1,545, followed by vineyard 1 with 1,523, vineyard 3 with 1,146 expressed as g GAE.100 g of sample. In skin, the behavior was as follows; vineyard 3 <vineyard 2 <vineyard 1. 1,062, 1,086, 1,115 expressed as g GAE.100 g sample respectively.Keywords: antioxidant, phenolics, ABTS, gallic acid.

This manuscript reviews the advances in the application of biostimulants in grapevine (Vitis vinifera L.), emphasizing their physiological, agronomic, and quality impacts within a broader agricultural and scientific context. It highlights the evolution of biostimulant research and the theoretical frameworks that support their use, underscoring their growing relevance in sustainable viticulture as a response to environmental challenges and consumer demands for healthier production practices. By analyzing recent findings, the text outlines how biostimulants influence plant physiology, improve agronomic performance, and enhance fruit and wine quality, while also stressing the need for deeper understanding of their mechanisms of action and greater standardization in their application. The discussion suggests that advancing this field requires not only scientific attention but also an integrative vision that links innovation, sustainability, and practical implementation. Ultimately, the manuscript contributes to a more comprehensive appreciation of the role of biostimulants in viticulture, offering insights to guide future research and strategies for grapevine management and quality improvement.

Apple, pear and grape pomaces are underexploited sources of phenolic compounds, potential natural alternatives to synthetic antioxidants. This study evaluated their cold-macerated (4 °C) extracts in ghee and in butter packaged in active chitosan films. Extracts were obtained under a 2² factorial design (water or absolute ethanol; 24 or 48 h). Ethanol yielded higher total phenolic content (TPC) and antioxidant capacity than water, particularly in grape pomace. The 48 h ethanolic extracts of apple (AP-E), pear (PP-E) and grape (GP-E) pomaces were selected for their higher TPC and antioxidant capacity; GP-E showed an IC₅₀ at least 94% lower than AP-E and PP-E in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. In ghee under accelerated storage (30, 45 and 60 °C, 35 days), extracts were compared to a synthetic Butylated Hydroxyanisole/Butylated hydroxytoluene (BHA/BHT) blend using oxidation kinetics and Arrhenius modeling. GP-E exhibited the lowest oxidation rate constants at all temperatures, significantly below BHA/BHT. PP-E did not differ significantly from the synthetic blend at 45 and 60 °C, and AP-E presented no significant effect at 60 °C. In butter wrapped in functionalized chitosan films (15 days storage at 21 and 30 °C), GP-E films produced the lowest oxidation values. PP-E films did not differ significantly from polyethylene control. These results suggest GP-E, and to a lesser extent PP-E, as a potential natural antioxidant for high-fat dairy matrices.