Evaluation of the antiradical and antioxidant potential of grape extracts

被引：143

作者：

Baydar, Nilgun Gokturk ^{[1
]}

Ozkan, Gulcan

Yasar, Samim

机构：

[1] Suleyman Demirel Univ, Fac Agr, Dept Hort, TR-32260 Isparta, Turkey

[2] Suleyman Demirel Univ, Fac Agr, Dept Food Engn, TR-32260 Isparta, Turkey

[3] Suleyman Demirel Univ, Fac Forestry, TR-32260 Isparta, Turkey

来源：

FOOD CONTROL | 2007年 / 18卷 / 09期

关键词：

grape seed extract; grape bagasse extract; total phenolic content; antioxidant activity;

D O I：

10.1016/j.foodcont.2006.06.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Grape seed and bagasse extract obtained from Narince grape cultivar using different solvent mixtures were assayed for their antioxidant properties. Total phenolic contents of the extracts were determined by the Folin-Ciocalteu method. Antioxidant activities of the extracts at different concentrations were evaluated using the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, hydrogen peroxide scavenging and phosphomolybdenum methods. Also the extracts, as natural antioxidants, were assayed during eight weeks storage of refined poppy oil at 70 degrees C. For this reason peroxide value was used as a criterion to assess the antioxidant activity of grape extracts. The grape seed extracts showed strong antioxidant activity, by measuring their capacity to scavenge DPPH and hydrogen peroxide; to reduce Mo(VI) to Mo (V) and to decrease in the rate of peroxide formation, when compared to bagasse extract. Antioxidant activities of the extracts increased when the extract concentration increased. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1131 / 1136

页数：6

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