Multi-experimental characterisation of grape skin extracts

Lenka Šťavíková, Martin Polovka, Barbora Hohnová and Jana Zemanová
Additional contact information
Lenka Šťavíková: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic,
Martin Polovka: Department of Chemistry and Food Analysis, Food Research Institute, Bratislava, Slovak Republic,
Barbora Hohnová: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic,
Jana Zemanová: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic,

Czech Journal of Food Sciences, 2008, vol. 26, issue SpecialIssue, S43-S48

Abstract: Grape skins contain a plenty of different flavonoids, most of them revealing significant antioxidant properties. In this contribution, a complex study is presented of grape skin ethanol extracts, prepared from grape skins of two vine grape varieties, Svatovavřinecké (St. Laurent) and Alibernet. Extracts were prepared from two different amounts of lyophilised grape skin powders using the pressurised fluid extraction (PFE). The antioxidant activity of the extracts was tested by EPR spectroscopy in Fenton system generating reactive radicals (*OH, O+>) assays. Total phenolic content (TPC) of the individual extracts and their tristimulus colour values (CIE Lab) were evaluated, using an UV-VIS spectrophotometer. All the data obtained were subsequently correlated and discriminated, using the multivariate statistics, involving the canonical discriminant analysis, principal component analysis, and canonical correlation analysis. Results obtained indicated that PFE is a suitable extraction technique, only slightly influencing antioxidant ability as well as composition of the so-prepared extracts. The influence of extraction conditions on the entire monitored characteristics was insignificant.

Keywords: grape skin; ethanol extracts; PFE; EPR; DPPH; ABTS (search for similar items in EconPapers)
Date: 2008
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/245/2008-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/245/2008-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:specialissue:id:245-2008-cjfs

DOI: 10.17221/245/2008-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().