Detail publikace

Biologically active compounds contained in grape pomace

VOJÁČKOVÁ, K. MLČEK, J. ŠKROVÁNKOVÁ, S. ADÁMKOVÁ, A. ADÁMEK, M. ORSAVOVÁ, J. BUČKOVÁ, M. FIC, V. KOUŘIMSKÁ, L. BÚRAN, M.

Originální název

Biologically active compounds contained in grape pomace

Typ

článek v časopise ve Scopus, Jsc

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

grape pomace, polyphenolic compounds, antioxidant activity, rice flour

Autoři

VOJÁČKOVÁ, K.; MLČEK, J.; ŠKROVÁNKOVÁ, S.; ADÁMKOVÁ, A.; ADÁMEK, M.; ORSAVOVÁ, J.; BUČKOVÁ, M.; FIC, V.; KOUŘIMSKÁ, L.; BÚRAN, M.

Vydáno

28. 9. 2020

Nakladatel

HACCP Consulting

Místo

Nitrianske Hrnčiarovce

ISSN

1337-0960

Periodikum

Potravinarstvo Slovak Journal of Food Sciences

Ročník

14

Číslo

1

Stát

Slovenská republika

Strany od

854

Strany do

861

Strany počet

8

URL

https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1433

Plný text v Digitální knihovně

http://hdl.handle.net/11012/195245

BibTex

@article{BUT165617,
  author="Klára {Vojáčková} and Jiří {Mlček} and Soňa {Škrovánková} and Anna {Adámková} and Martin {Adámek} and Jana {Orsavová} and Martina {Bučková} and Vlastimil {Fic} and Lenka {Kouřimská} and Martin {Búran}",
  title="Biologically active compounds contained in grape pomace",
  journal="Potravinarstvo Slovak Journal of Food Sciences",
  year="2020",
  volume="14",
  number="1",
  pages="854--861",
  doi="10.5219/1433",
  issn="1337-0960",
  url="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1433"
}