Oil antioxidant activity of grape seeds Vitis vinifera of Tempranillo variety

被引：0
|
作者：
Berradre, M. [1 ]
Arias, N. [1 ]
de R, G. Ojeda [1 ]
Sulbaran, B. [1 ]
Fernandez, V. [1 ]
Pena, J. [1 ]
机构：
[1] Univ Zulia, Fac Ciencias Expt, Dept Quim, Lab Alimentos, Maracaibo 4012, Venezuela
来源：
REVISTA DE LA FACULTAD DE AGRONOMIA DE LA UNIVERSIDAD DEL ZULIA | 2014年 / 31卷 / 03期
关键词：
oil seed grapes; polyphenol; antioxidant activity; EXTRACTION; L;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The total polyphenol content was determined using the Folin & Ciocalteu and the antioxidant activity by the method of bleaching radical cation 2.2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS(center dot+)) using Trolox as a reference standard. The maximum yield was obtained at 8 hours extraction with values of 5.77 and 6.01% m.m(-1) for the Malvasia and Tempranillo variety respectively. The concentration of phenolic compounds, and the antioxidant activity for the extract was 341,161.mu g GAE.g(-1) oil and 9,200 mu g TE.g(-1) oil for the Malvasia and Tempranillo variety, respectively. The grape seed oil is a potential source of antioxidants that can be used in the food industry for its beneficial effects on health.
引用
收藏
页码：393 / 406
页数：14
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