GRAPE VARIETY AND EXTRACTION METHODS EFFECT ON PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WHITE GRAPES POMACE

被引：0
作者：
Nechifor , Mihaela [1 ]
Radulescu, Cristiana [1 ,2 ,3 ,4 ]
Buruleanu, Lavinia-Claudia [5 ]
Olteanu, Radu-Lucian [3 ]
Stanescu, Sorina-Geanina [2 ]
机构：
[1] Natl Univ Sci & Technol POLITEHN Bucharest, Doctoral Sch Chem Engn & Biotechnol, Bucharest, Romania
[2] Valahia Univ Targoviste, Inst Multidisciplinary Res Sci & Technol, Targoviste, Romania
[3] Valahia Univ Targoviste, Fac Sci & Arts, Targoviste, Romania
[4] Acad Romanian Scientists, Bucharest, Romania
[5] Valahia Univ Targoviste, Fac Environm Engn & Food Sci, Targoviste, Romania
来源：
UNIVERSITY POLITEHNICA OF BUCHAREST SCIENTIFIC BULLETIN SERIES B-CHEMISTRY AND MATERIALS SCIENCE | 2024年 / 86卷 / 04期
关键词：
white grape by-products; phenolics; antioxidant activity - IC50; statistical analysis; VITIS-VINIFERA L; BY-PRODUCTS; IN-VITRO; PROOXIDANT ACTIVITY; RED GRAPES; SKINS; CULTIVARS; PROFILES; CAPACITY; SEEDS;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
This study assessed the phenolics and antioxidant activities of two local white grape pomace extracts (i.e., Feteasca alba and Tamaioasa Romaneasca). The influence of the extraction procedure (i.e., maceration and ultrasonication) on the total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) of extracts (pomace, stems, skin, and seeds) was investigated as well. The results revealed that grape pomaces from two white varieties showed high and various values for TPC and AA, depending on the extraction procedure i.e., maceration and ultrasonication. On the other hand, statistical analysis revealed that TPC and TFC were positively correlated with the grape variety (p < 0.01). The experimental values are consistent with the predicted values.
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收藏
页码：167 / 186
页数：20
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