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

页码：393 / 406

页数：14

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