Biologically active compounds contained in grape pomace

Kód výsledku v 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>

Nalezeny alternativní kódy

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

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Biologically active compounds contained in grape pomace

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Biologically active compounds contained in grape pomace

Popis výsledku anglicky

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

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Potravinarstvo Slovak Journal of Food Sciences

ISSN

1338-0230

e-ISSN

—

Svazek periodika

14

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

854-861

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85095614632