ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES

Grape seeds and peels are valuable by-products from wine production industry that can be valorized in food production. Both grape seeds and peels have a great amount of antioxidants and polyphenolic compounds. The aim of this study was to investigate the total phenolic content of red and white grape...

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Autores principales:	Mădălina IUGA, Sorina ROPCIUC, Silvia MIRONEASA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	grape seeds grape peels antioxidant activity Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/3bb869c5159a404e9136c867b6c54894
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spelling	oai:doaj.org-article:3bb869c5159a404e9136c867b6c548942021-12-02T19:35:52ZANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES2068-66092559-6381https://doaj.org/article/3bb869c5159a404e9136c867b6c548942017-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/541/513https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Grape seeds and peels are valuable by-products from wine production industry that can be valorized in food production. Both grape seeds and peels have a great amount of antioxidants and polyphenolic compounds. The aim of this study was to investigate the total phenolic content of red and white grape seeds and peels and to establish the optimal solvent concentration for highest extraction yield. For this purpose, Folin Ciocâlteu method was used to achieve the phenols content and the antioxidant activity was estimated using 2,2 – diphenyl-1-1picrylhydrazyl (DPPH) reagent. The total phenolic content ranged from 81.13 mg GAE/g for red peels, 93.47 mg GAE/g for white peels, to 128.47 mg GAE/g for red seeds and 164.70 mg GAE/g for white seeds. The One-Way ANOVA method was used to see if there are differences between the antioxidant activities depending on the solvent concentration. The results showed that the methanol concentration significantly (p < 0.05) influences the antioxidants extraction. The inhibition percent IC50 ranged from 0,24 to 4,37 μg/mL for white peels, from 3,12 to 6,29 μg/mL for red peels, from 5,53 to 5,90 μg/mL for white seeds and from 4,59 to 6,14 μg/mL for red seeds. This study highlighted the possibility to use grape seeds and peels as food ingredients or natural antioxidant to extend the shelf life of food, especial of lipids and lipid-containing foods because of their high antioxidant activity and total phenolic content.Mădălina IUGASorina ROPCIUCSilvia MIRONEASAStefan cel Mare University of Suceavaarticlegrape seedsgrape peelsantioxidant activityFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 4, Pp 276-281 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	grape seeds grape peels antioxidant activity Food processing and manufacture TP368-456
spellingShingle	grape seeds grape peels antioxidant activity Food processing and manufacture TP368-456 Mădălina IUGA Sorina ROPCIUC Silvia MIRONEASA ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES
description	Grape seeds and peels are valuable by-products from wine production industry that can be valorized in food production. Both grape seeds and peels have a great amount of antioxidants and polyphenolic compounds. The aim of this study was to investigate the total phenolic content of red and white grape seeds and peels and to establish the optimal solvent concentration for highest extraction yield. For this purpose, Folin Ciocâlteu method was used to achieve the phenols content and the antioxidant activity was estimated using 2,2 – diphenyl-1-1picrylhydrazyl (DPPH) reagent. The total phenolic content ranged from 81.13 mg GAE/g for red peels, 93.47 mg GAE/g for white peels, to 128.47 mg GAE/g for red seeds and 164.70 mg GAE/g for white seeds. The One-Way ANOVA method was used to see if there are differences between the antioxidant activities depending on the solvent concentration. The results showed that the methanol concentration significantly (p < 0.05) influences the antioxidants extraction. The inhibition percent IC50 ranged from 0,24 to 4,37 μg/mL for white peels, from 3,12 to 6,29 μg/mL for red peels, from 5,53 to 5,90 μg/mL for white seeds and from 4,59 to 6,14 μg/mL for red seeds. This study highlighted the possibility to use grape seeds and peels as food ingredients or natural antioxidant to extend the shelf life of food, especial of lipids and lipid-containing foods because of their high antioxidant activity and total phenolic content.
format	article
author	Mădălina IUGA Sorina ROPCIUC Silvia MIRONEASA
author_facet	Mădălina IUGA Sorina ROPCIUC Silvia MIRONEASA
author_sort	Mădălina IUGA
title	ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES
title_short	ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES
title_full	ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES
title_fullStr	ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES
title_full_unstemmed	ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES
title_sort	antioxidant activity and total phenolic content of grape seeds and peels from romanian varieties
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/3bb869c5159a404e9136c867b6c54894
work_keys_str_mv	AT madalinaiuga antioxidantactivityandtotalphenoliccontentofgrapeseedsandpeelsfromromanianvarieties AT sorinaropciuc antioxidantactivityandtotalphenoliccontentofgrapeseedsandpeelsfromromanianvarieties AT silviamironeasa antioxidantactivityandtotalphenoliccontentofgrapeseedsandpeelsfromromanianvarieties
_version_	1718376375569612800

ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES

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