GRAPE VARIETY AND EXTRACTION METHODS EFFECT ON PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WHITE GRAPES POMACE

被引：0
|
作者：
Nechifor , Mihaela [1 ]
Radulescu, Cristiana [1 ,2 ,3 ,4 ]
Buruleanu, Lavinia-Claudia [5 ]
Olteanu, Radu-Lucian [3 ]
Stanescu, Sorina-Geanina [2 ]
机构：
[1] Natl Univ Sci & Technol POLITEHN Bucharest, Doctoral Sch Chem Engn & Biotechnol, Bucharest, Romania
[2] Valahia Univ Targoviste, Inst Multidisciplinary Res Sci & Technol, Targoviste, Romania
[3] Valahia Univ Targoviste, Fac Sci & Arts, Targoviste, Romania
[4] Acad Romanian Scientists, Bucharest, Romania
[5] Valahia Univ Targoviste, Fac Environm Engn & Food Sci, Targoviste, Romania
来源：
UNIVERSITY POLITEHNICA OF BUCHAREST SCIENTIFIC BULLETIN SERIES B-CHEMISTRY AND MATERIALS SCIENCE | 2024年 / 86卷 / 04期
关键词：
white grape by-products; phenolics; antioxidant activity - IC50; statistical analysis; VITIS-VINIFERA L; BY-PRODUCTS; IN-VITRO; PROOXIDANT ACTIVITY; RED GRAPES; SKINS; CULTIVARS; PROFILES; CAPACITY; SEEDS;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
This study assessed the phenolics and antioxidant activities of two local white grape pomace extracts (i.e., Feteasca alba and Tamaioasa Romaneasca). The influence of the extraction procedure (i.e., maceration and ultrasonication) on the total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) of extracts (pomace, stems, skin, and seeds) was investigated as well. The results revealed that grape pomaces from two white varieties showed high and various values for TPC and AA, depending on the extraction procedure i.e., maceration and ultrasonication. On the other hand, statistical analysis revealed that TPC and TFC were positively correlated with the grape variety (p < 0.01). The experimental values are consistent with the predicted values.
引用
收藏
页码：167 / 186
页数：20
相关论文
共 50 条
  • [31] Total phenolic content correlated with antioxidant activity of some grape pomace biomass hydroalcoholic extracts, white and red varieties
    Artem, Victoria
    Negreanu–pirjol, Ticuta
    Ranca, Aurora
    Ciobanu, Cristina
    Bratu, Mihaela Mirela
    Popoviciu, Dan Razvan
    Moldovan, Lucia
    Vasile, Monica
    Negreanu-Pirjol, Bogdan-Stefan
    Negreanu–Pirjol, Ticuta (ticuta_np@yahoo.com), 1600, Politechnica University of Bucharest (83): : 61 - 72
  • [32] TOTAL PHENOLIC CONTENT CORRELATED WITH ANTIOXIDANT ACTIVITY OF SOME GRAPE POMACE BIOMASS HYDROALCOHOLIC EXTRACTS, WHITE AND RED VARIETIES
    Artem, Victoria
    Negreanu-Pirjol, Ticuta
    Ranca, Aurora
    Ciobanu, Cristina
    Bratu, Mihaela Mirela
    Popoviciu, Dan Razvan
    Moldovan, Lucia
    Vasile, Monica
    Negreanu-Pirjol, Bogdan-Stefan
    UNIVERSITY POLITEHNICA OF BUCHAREST SCIENTIFIC BULLETIN SERIES B-CHEMISTRY AND MATERIALS SCIENCE, 2021, 83 (03): : 61 - 72
  • [33] Polyphenolic Screening and the Antioxidant Activity of Grape Pomace Extracts of Romanian White and Red Grape Varieties
    Radulescu, Cristiana
    Olteanu, Radu Lucian
    Buruleanu, Claudia Lavinia
    Nechifor , Mihaela Nechifor
    Dulama, Ioana Daniela
    Stirbescu, Raluca Maria
    Bucurica, Ioan Alin
    Stanescu, Sorina Geanina
    Banica, Andreea Laura
    ANTIOXIDANTS, 2024, 13 (09)
  • [34] Evaluation of Cellulase, Pectinase, and Hemicellulase Effectiveness in Extraction of Phenolic Compounds from Grape Pomace
    Stanek-Wandzel, Natalia
    Krzyszowska, Alicja
    Zarebska, Magdalena
    Gebura, Katarzyna
    Wasilewski, Tomasz
    Hordyjewicz-Baran, Zofia
    Tomaka, Magdalena
    INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2024, 25 (24)
  • [35] Effects of different extraction methods on phenolic compounds and antioxidant activity in Hemerocallis flower
    Tian H.
    Chen S.
    Chen X.
    Yu H.
    Huang J.
    Yuan H.
    Chen C.
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2021, 37 (20): : 303 - 312
  • [36] Effect of the Drying Process on the Intensification of Phenolic Compounds Recovery from Grape Pomace Using Accelerated Solvent Extraction
    Rajha, Hiba N.
    Ziegler, Walter
    Louka, Nicolas
    Hobaika, Zeina
    Vorobiev, Eugene
    Boechzelt, Herbert G.
    Maroun, Richard G.
    INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2014, 15 (10) : 18640 - 18658
  • [37] PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA)
    Jimenez, M.
    Juarez, N.
    Jimenez-Fernandez, V. M.
    Monribot-Villanueva, J. L.
    Guerrero-Analco, J. A.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2018, 30 (01) : 128 - 143
  • [38] Phenolic compounds and antioxidant activity of Spanish commercial grape juices
    Moreno-Montoro, Miriam
    Olalla-Herrera, Manuel
    Gimenez-Martinez, Rafael
    Navarro-Alarcon, Miguel
    Rufian-Henares, Jose A.
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2015, 38 : 19 - 26
  • [39] Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate
    Gerogiannaki-Christopoulou, M
    Kyriakidis, NV
    Panagiotis, E
    Athanasopoulos
    JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, 2004, 38 (04): : 225 - 230
  • [40] Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace
    Martins, Isabela M.
    Roberto, Bruna S.
    Blumberg, Jeffrey B.
    Oliver Chen, C. -Y.
    Macedo, Gabriela A.
    FOOD RESEARCH INTERNATIONAL, 2016, 89 : 533 - 539
12345