Autors: Bogoeva, A. L., Durakova, A. G., Pavlov, A. I., Yanakieva, V. B., Vrancheva, R. Z., Bozadzhiev, B. V., Choroleeva, K. B.
Title: Antioxidant activity and storage regime of defatted grape seeds flour
Keywords: grape, grape seeds flour, antioxidants, bioactive compounds, by-produc

Abstract: In the present paper, we examined the antioxidant activity of a defatted grape seeds flour of different grape varieties locally grown in Bulgaria. The seeds are retrieved after alcoholic fermentation and the antioxidant activity of the flour was assessed by using four different methods, namely DPPH, ABTS, FRAP and CUPRAC. The results are presented in mM TE/g extract. The values are 586,08 (±41,55); 945,41 (±90,97); 553,39 (±45,57) and 667,73 (±64,30), respectively. The results are also showed in mM TE/g flour. The values are 58,67 (±4,16); 94,64 (±9,11); 55,40 (±4,56) and 66,85 (±6,44), respectively. During three-month storage of the flour in plastic bags (temperature 25 ºC and relative humidity 75%), no living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.

References

    Issue

    Wine Studies, 4-th Edition of the International Conference Series on Wine Compounds – Chair UNESCO. WAC 29-31.03.2017, Beaune, France, vol. 6, issue 6695, pp. 1-4, 2017, Italy, Pagepress, DOI 10.4081/ws.2017.6695

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    Цитирания (Citation/s):
    1. Iuga, M., & Mironeasa, S. (2020). Potential of grape byproducts as functional ingredients in baked goods and pasta. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2473-2505. - 2020 - в издания, индексирани в Scopus или Web of Science

    Вид: статия в списание, индексирана в Google Scholar