GET THE APP

Antioxidant Activity of Phenolic Compounds from Different Grape Wastes | Abstract
Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

Abstract

Antioxidant Activity of Phenolic Compounds from Different Grape Wastes

Souad El Gengaihi, Faten M Aboul Ella, Emad M H, Emad Shalaby and Doha H

Winery pomace (from red and white grapes) was extracted under various conditions using different solvents. The antioxidant activity of solvent extracts was investigated by DPPH radical scavenging method. Ethanol extract exhibited the highest antioxidant activity compared to the other solvent (BuOH, EtOAc, Me2Cl2 and pet.ether). There was a correlation between antioxidant activity and total phenol content. HPLC analysis of the extracts showed that gallic and cinnamic acid was the major phenolic compounds in winery pomace. Various phenolic compounds such as catechin, rutin, rosmarinic, chlorogenic, caffeic, vanillic, coumaric acids were also identified.

Top