文章基本信息

标题：Biologically active compounds contained in grape pomace
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作者：Klára Vojáčková ; Jiří Mlček ; Soňa Škrovánková 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2020
卷号：14
页码：854-861
DOI：10.5219/1433
出版社：Association HACCP Consulting
摘要：A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours – wheat bread, rye plain, and rye whole grain flour – using DPPH (2,2‑diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47.94 mg GAE.g -1 , but the value 0.27 mg GAE.g -1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57.45 mg AAE.g -1 , whereas wheat bread flour of only 0.21 mg AAE.g ‑1 Compared to selected commercial flours, the total amount of polyphenols in grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health.
关键词：grape pomace;polyphenolic compounds;antioxidant activity;rice flour
其他关键词：rice flour