Biologically active compounds contained in grape pomace

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F20%3A84328" target="_blank" >RIV/60460709:41210/20:84328 - isvavai.cz</a>
Result on the web
<a href="https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1433" target="_blank" >https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1433</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/1433" target="_blank" >10.5219/1433</a>

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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Type
J<sub>SC</sub> - 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

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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