کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4561845 1330693 2011 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking
چکیده انگلیسی

The phenolic compounds content and antioxidant activity of seed and skin of pomace from the vinification of grape varieties widely produced in Brazil were investigated with a view to their exploitation as a potential source of natural antioxidants. There was a greater concentration of phenolic compounds in the seeds (2128 to 16,518 mg of catechin equivalents (CE)/100 g) than in the skins (660 to 1839 mg CE/100 g). The highest antioxidant activity values determined as DPPH radical-scavenging ability and ferric reducing-antioxidant power (FRAP) were found for the seeds of the Pinot Noir variety (16,925 μmol Trolox equivalents (TE)/100 g and 21,492 μmol Fe2+/100 g, respectively) and in the skin extracts of the Isabel variety (3640 μmol TE/100 g and 4362 μmol Fe2+/100 g, respectively). The skin of Cabernet Sauvignon and Primitivo varieties had the highest contents of anthocyanins (935 and 832 mg/100 g, respectively). The grape seed extracts were rich in oligomeric and polymeric flavanols. The data suggested that grape seed and skin extracts may be exploited as antioxidant agents.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 4, May 2011, Pages 897–901
نویسندگان
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