Biologically active compounds contained in grape pomace

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F20%3A63526165" target="_blank" >RIV/70883521:28110/20:63526165 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28150/20:63526165 RIV/00216305:26220/20:PU137487

Result on the web

<a href="https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1433/1503" target="_blank" >https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1433/1503</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 grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health. © 2020 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0

Czech name

—

Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinarstvo Slovak Journal of Food Sciences

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

14

Issue of the periodical within the volume

Neuveden

Country of publishing house

SK - SLOVAKIA

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