Biologically active compounds contained in grape pomace
Result description
A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours, wheat bread, rye plain, and rye whole grain flour, using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47,94 mg GAE.g-1, but the value 0,27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57,45 mg AAE.g-1, whereas wheat bread flour of only 0,21 mg AAE.g-1 Compared to selected commercial flours, the total amount of polyphenols in
Keywords
The result's identifiers
Result code in IS VaVaI
Result on the web
https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1433
DOI - Digital Object Identifier
Alternative languages
Result language
angličtina
Original language name
Biologically active compounds contained in grape pomace
Original language description
A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours, wheat bread, rye plain, and rye whole grain flour, using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47,94 mg GAE.g-1, but the value 0,27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57,45 mg AAE.g-1, whereas wheat bread flour of only 0,21 mg AAE.g-1 Compared to selected commercial flours, the total amount of polyphenols in
Czech name
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Czech description
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Classification
Type
JSC - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinárstvo
ISSN
1337-0960
e-ISSN
1338-0230
Volume of the periodical
14
Issue of the periodical within the volume
october
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
854-861
UT code for WoS article
—
EID of the result in the Scopus database
2-s2.0-85095614632
Basic information
Result type
JSC - Article in a specialist periodical, which is included in the SCOPUS database
OECD FORD
Food and beverages
Year of implementation
2020