Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

► Grape pomace extracts can inhibit oxidative processes in emulsified systems. ► Inhibition of oxidation seems to be enhanced by the increase in anthocyanins content. ► Separation of grape pomace fractions in preliminary steps is not always necessary.