Publication detail

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.

Original Title

Biologically active compounds contained in grape pomace

Type

journal article in Scopus

Language

English

Original Abstract

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.

Keywords

grape pomace, polyphenolic compounds, antioxidant activity, rice flour

Authors

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

Released

28. 9. 2020

Publisher

HACCP Consulting

Location

Nitrianske Hrnčiarovce

ISBN

1337-0960

Periodical

Potravinarstvo Slovak Journal of Food Sciences

Year of study

14

Number

1

State

Slovak Republic

Pages from

854

Pages to

861

Pages count

8

URL

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

Full text in the Digital Library

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"
}