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Phenolic compounds and antioxidant activity from red grape marc extracts
1Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università Degli Studi di Lecce, Via per Monteroni, 73100 Lecce, Italy.
Bioresource Technology
|May 8, 2003
Summary
Red grape marc extracts are rich in beneficial phenolic compounds with significant antioxidant activity. Grape seeds, particularly proanthocyanidins, offer the highest potential for natural antioxidant utilization.
Area of Science:
- Food Science
- Natural Products Chemistry
- Pharmacognosy
Background:
- Grape marc, a byproduct of winemaking, contains valuable bioactive compounds.
- Phenolic compounds are known for their health benefits and antioxidant properties.
- Exploring natural antioxidants is crucial for food and pharmaceutical industries.
Purpose of the Study:
- To quantify phenolic compounds in red grape marc, peels, and seeds.
- To evaluate the antioxidant activity (AA) of these extracts.
- To assess their potential as natural antioxidants.
Main Methods:
- Ethanolic extraction of phenolic compounds from red grape marc, peels, and seeds.
- Quantification of different phenolic compound classes.
- Antioxidant activity evaluation using the beta-carotene bleaching assay.
Main Results:
- Red grape marc extracts exhibited significant antioxidant activity.
- At 20 ppm, total phenols showed >43% antioxidant activity.
- At 80-160 ppm, extracts demonstrated antioxidant activity comparable to butylated hydroxytoluene.
- Grape seeds yielded the highest antioxidant potential, rich in proanthocyanidins.
Conclusions:
- Red grape marc is a valuable source of potent natural antioxidants.
- Grape seed proanthocyanidins are key contributors to the observed antioxidant effects.
- These findings support the utilization of grape marc components as natural antioxidants.