Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions
<p>This study was carried out to evaluate the effect of parameters the extraction process of grape seeds extracts on the bioactive compounds. The aqueous extracts were screened for total polyphenol content and total flavonoid content wich were determined spectrophotometrically using a modified...
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doaj-1bf94f64aa2a4e2ebb83a50cc8249b6a2020-11-25T03:27:40ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002015-05-01721919810.15835/buasvmcn-fst:111199128Thermal Stability Study of the Grape Seeds Extracts in the Aqueous SolutionsCarmen Pop0Ancuţa M. Rotar1Liana Salanţă2Sonia Socaci3Floricuţa Ranga4Carmen Socaciu5Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Address - 400372 - Cluj-Napoca, Mănăştur Street, number 3-5Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Address - 400372 - Cluj-Napoca, Mănăştur Street, number 3-5Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Address - 400372 - Cluj-Napoca, Mănăştur Street, number 3-5Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Address - 400372 - Cluj-Napoca, Mănăştur Street, number 3-5Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Address - 400372 - Cluj-Napoca, Mănăştur Street, number 3-5Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Address - 400372 - Cluj-Napoca, Mănăştur Street, number 3-5<p>This study was carried out to evaluate the effect of parameters the extraction process of grape seeds extracts on the bioactive compounds. The aqueous extracts were screened for total polyphenol content and total flavonoid content wich were determined spectrophotometrically using a modified Folin-Ciocalteu method, respectively a chromogenic system of NaNO<sub>2</sub>–Al (NO<sub>3</sub>)<sub>3</sub>–NaOH based method. The antioxidant activity was determined using DPPH method while their polyphenolic composition by means of HPLC-DAD- MS/ ESI(+) analysis.</p> <p>Total phenols content and flavonoid content varied between 37.835 and 31.830 mg GAE/g, 23.420 and 17.645 mg QE/g respectively in Fetească Neagră seeds; between 24.265 and 27.065 mg GAE/g, 17.970 and 15.205 mg QE/g respectively in Fetească Regală seeds. All extracts showed remarkable DPPH radical-scavenging activity ranging from 94.110 to 95.515%.</p> <p>The study revealed 14 phenolic compounds belonging to the following groups: flavan-3-ol monomers, proanthocyanidins, hydroxycinnamic acid and hydroxybenzoic acid derivatives. Quantitative differences among the varieties and the level of temperature applied of the extraction process were observed.</p> <p>The results suggested that the heat treatment of grape seeds liberated phenolic compounds having a significant effect in increasing the amounts of active when a 90°C extraction temperature was used.</p>http://journals.usamvcluj.ro/index.php/fst/article/view/11119grape seeds, antioxidant activity, phenolic contents, HPLC |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Carmen Pop Ancuţa M. Rotar Liana Salanţă Sonia Socaci Floricuţa Ranga Carmen Socaciu |
spellingShingle |
Carmen Pop Ancuţa M. Rotar Liana Salanţă Sonia Socaci Floricuţa Ranga Carmen Socaciu Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology grape seeds, antioxidant activity, phenolic contents, HPLC |
author_facet |
Carmen Pop Ancuţa M. Rotar Liana Salanţă Sonia Socaci Floricuţa Ranga Carmen Socaciu |
author_sort |
Carmen Pop |
title |
Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions |
title_short |
Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions |
title_full |
Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions |
title_fullStr |
Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions |
title_full_unstemmed |
Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions |
title_sort |
thermal stability study of the grape seeds extracts in the aqueous solutions |
publisher |
AcademicPres |
series |
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
issn |
2344-2344 2344-5300 |
publishDate |
2015-05-01 |
description |
<p>This study was carried out to evaluate the effect of parameters the extraction process of grape seeds extracts on the bioactive compounds. The aqueous extracts were screened for total polyphenol content and total flavonoid content wich were determined spectrophotometrically using a modified Folin-Ciocalteu method, respectively a chromogenic system of NaNO<sub>2</sub>–Al (NO<sub>3</sub>)<sub>3</sub>–NaOH based method. The antioxidant activity was determined using DPPH method while their polyphenolic composition by means of HPLC-DAD- MS/ ESI(+) analysis.</p> <p>Total phenols content and flavonoid content varied between 37.835 and 31.830 mg GAE/g, 23.420 and 17.645 mg QE/g respectively in Fetească Neagră seeds; between 24.265 and 27.065 mg GAE/g, 17.970 and 15.205 mg QE/g respectively in Fetească Regală seeds. All extracts showed remarkable DPPH radical-scavenging activity ranging from 94.110 to 95.515%.</p> <p>The study revealed 14 phenolic compounds belonging to the following groups: flavan-3-ol monomers, proanthocyanidins, hydroxycinnamic acid and hydroxybenzoic acid derivatives. Quantitative differences among the varieties and the level of temperature applied of the extraction process were observed.</p> <p>The results suggested that the heat treatment of grape seeds liberated phenolic compounds having a significant effect in increasing the amounts of active when a 90°C extraction temperature was used.</p> |
topic |
grape seeds, antioxidant activity, phenolic contents, HPLC |
url |
http://journals.usamvcluj.ro/index.php/fst/article/view/11119 |
work_keys_str_mv |
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