Antioxidant activity and the tocopherol and phenol contents of grape residues
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43918473" target="_blank" >RIV/60461373:22330/19:43918473 - isvavai.cz</a>
Result on the web
<a href="https://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_14_2_4146_Burcova_Antioxidant_Activity_Tocopherol_Phenol_Contents/6790" target="_blank" >https://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_14_2_4146_Burcova_Antioxidant_Activity_Tocopherol_Phenol_Contents/6790</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15376/biores.14.2.4146-4156" target="_blank" >10.15376/biores.14.2.4146-4156</a>
Alternative languages
Result language
angličtina
Original language name
Antioxidant activity and the tocopherol and phenol contents of grape residues
Original language description
The antioxidant activity and the tocopherol and polyphenol contents of organic grapevines residue were analyzed after Soxhlet extraction of grape seeds and skin with ethanol and petroleum ether. The highest antioxidant activity was determined for the ethanol extract of the seeds and was 58.65 μM Trolox/mg, which was four times higher than for the ethanol extract of the skin at 14.24 μM Trolox/mg. It was comparable to that of the alpha-tocopherol (62.28 μM Trolox/mg) and butylated hydroxyanizol (69.55 μM Trolox/mg). A concentration of 29.5 μg/mL ethanol seed extract was needed to decrease the initial DPPH radical concentration by 50%. The high antioxidant activity was because of the high tocopherol (402.28 mg/kg) and total phenols contents (113.7 gallic acid equivalent (g/kg)) in the seeds. The dominant polyphenol in the ethanol seed extract was coumaric acid (10.97 g/kg). The dominant polyphenols in the ethanol skin extracts were rutin (6.79 g/kg), quercetin (3.75 g/kg), and catechin (3.99 g/kg), which can be used in functional foods to reduce risk factors for several human diseases. © 2019, North Carolina State University.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
BioResources
ISSN
1930-2126
e-ISSN
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Volume of the periodical
14
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
11
Pages from-to
4146-4156
UT code for WoS article
000466449000117
EID of the result in the Scopus database
2-s2.0-85071130121