Economic potential of applying grape seed extract as a natural antioxidant
2011
Radovanović, V., Faculty of Sciences and Mathematics, Niš (Serbia) | Đekić, S., Faculty of Economics, Niš (Serbia) | Radovanović, B., Training Center for NBCD staff, Kruševac (Serbia)
Grape growing contributes to the Serbian economy in diverse ways (exports, tourism and, of course, wines, juices, raisins and table grapes). The grape products are rich sources of health-promoting polyphenols. During winemaking, large quantities of wastes such as grape marc (the residue after pressing for white wines or vinification for red wines) stalks and seed are produced. In the Serbia, the grape industry was produced 431 000 tons of grapes in 2009. From this, an estimated near 240 million L wine and 190 000 tons pomace (which comprised the pulps and seeds left over after pressing grapes for juice and wine). Grape seed is an important byproduct of grape processing. This by-product is characterized by high-phenol contents because of poor extraction during winemaking, so that its use supports sustainable agricultural production. The results of spectrophotometric analysis of Vranac grape seed extract (GSE) show high contents of total phenols (385.21 +/- 5.29 mg gallic acid equivalent/g); hydroxyl-cinnamoyl tartaric acids (10.44 +/- 0.69 mg caffeic acid equivalent/g) and flavonols (7.44 +/- 0.52 mg quercetin equivalent/g) reflecting their high antioxidant activity (99.02 +/- 0.11%). The GSE is a complex mixture of polyphenols and antioxidant activity was expressed as the amount of extract needed to quench certain amount of 2,2'- diphenyl-1-picrylhydrazyl free radical (DPPH). The GSE, constitute a very cheap source for the extraction of antioxidants, which can be an alternative source for obtaining natural antioxidants (dietary supplements), thus providing an important economic advantages.
显示更多 [+] 显示较少 [-]