Polyphenolic Composition and Antioxidant Activities of Grape Seed Extract

被引：88
作者：
Mandic, Anamarija I. [1 ]
Dilas, Sonja M. [1 ]
Cetkovic, Gordana S. [1 ]
Canadanovic-Brunet, Jasna M. [1 ]
Tumbas, Vesna T. [1 ]
机构：
[1] Univ Novi Sad, Fac Technol, Novi Sad 21000, Serbia
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2008年 / 11卷 / 04期
关键词：
Grape seed extract; Flavan-3-ols; HPLC; Antioxidant activity; ESR spectrometry; White grape variety;
D O I：
10.1080/10942910701584260
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Grape seed extracts (GSEs,) obtained from Italian and Rhine Rieslings, were examined for polyphenolic composition and antioxidant activities using HPLC and ESR spectrometry. The seed extraction was carried out with ethyl acetate and ethanol. The contents of polyphenols, flavan-3-ols and antioxidant activities were found to be higher in ethyl acetate than in ethanolic extracts. IC50 values were 0.1045 mg/mL and 0.0599 mg/mL for the stable DPPH radical in ethanolic and ethyl acetate extracts, respectively. The values for the short-lived OH radical were 0.1989 mg/mL and 0.0362 mg/mL, in the given order. The significant correlations between the antioxidant activities of GSEs and polyphenols were established (P 0.05). Owing to their antioxidant activities, the cultivars could be used as a source to produce a GSE.
引用
收藏
页码：713 / 726
页数：14
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