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Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking

Food Research International(2011)

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摘要
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 16,518mg of catechin equivalents (CE)/100g) than in the skins (660 to 1839mg CE/100g). 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 (16,925μmol Trolox equivalents (TE)/100g and 21,492μmol Fe2+/100g, respectively) and in the skin extracts of the Isabel variety (3640μmol TE/100g and 4362μmol Fe2+/100g, respectively). The skin of Cabernet Sauvignon and Primitivo varieties had the highest contents of anthocyanins (935 and 832mg/100g, 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.
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关键词
Grape seed and skin,Phenolic compounds,Anthocyanins,Antioxidant activity
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