ASSESSMENT OF GRAPE SEEDS AS A SOURCE OF ANTIOXIDANT COMPOUNDS | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 46, Volume 27, Issue 1, March 2019, Page 501-509 PDF (705.92 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajs.2019.43659 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Zeinab M. Hassan1; A. S. Osheba1; M. F. Khallaf2; A. A. Abdel Fattah2 | ||||
| 1Meat and Fish Technology Research Dept., Food Technology Research Institute, Agricultural Res. Center, Giza, Egyp | ||||
| 2Food Sci., Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68, Hadyek Shoubra11241, Cairo, Egypt | ||||
| Abstract | ||||
| The grape seeds extracted with various organic solvents (methanol, ethanol, acetone and chloroform) either pure (100%) or mixed with 30, 50 and 50% water (except chloroform) were evaluated for its content of antioxidant compounds; i.e. phenolics and flavonoids (by HPLC technique) and/or antioxidant activities (by DPPH test). The extraction yield was ranged between 6-10% depending on solvent type and significantly increased by mixing with water with various percentages. Total phenolics, total flavonoids and antioxidant activity of grape seed extracts were affected by type of solvent. The highest total phenolic compounds and total flavonoids was recorded in methanol 70% extract, while the lowest one was in water 100% extract. | ||||
| Keywords | ||||
| Grape seed extract; Antioxidant Compounds; HPLC technique; DPPH test; Antioxidant activity; Extraction | ||||
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