Chengolova, Z.; Ivanov, Y.; Godjevargova, T. Comparison of Identification and Quantification of Polyphenolic Compounds in Skins and Seeds of Four Grape Varieties. Molecules2023, 28, 4061.
Chengolova, Z.; Ivanov, Y.; Godjevargova, T. Comparison of Identification and Quantification of Polyphenolic Compounds in Skins and Seeds of Four Grape Varieties. Molecules 2023, 28, 4061.
Chengolova, Z.; Ivanov, Y.; Godjevargova, T. Comparison of Identification and Quantification of Polyphenolic Compounds in Skins and Seeds of Four Grape Varieties. Molecules2023, 28, 4061.
Chengolova, Z.; Ivanov, Y.; Godjevargova, T. Comparison of Identification and Quantification of Polyphenolic Compounds in Skins and Seeds of Four Grape Varieties. Molecules 2023, 28, 4061.
Abstract
Abstract: The aim of this study was to identify and quantify polyphenolic compounds in skin extracts from four Bulgarian grape varieties and compare to those of seed extracts. The values of total phenolic contents (TPC), flavonoids, anthocyanins, procyanidins, ascorbic acid in grape skin extracts were determined. The antioxidant capacities of skin extracts were evaluated by DPPH, ABTS, FRAP and CUPRAC methods. The TPC values of skin extracts were 2-3 times lower than those of seed extracts. The significant difference between total parameters values of individual grape varieties were also found. According to the TPC and antioxidant capacity of skin extracts the different grape varieties were in the following order: Marselan ≥ Pinot Noir ˃ Cabernet Sauvignon ˃ Tamyanka. The individual compounds in the grape skin extracts were determined by RP-HPLC and compared with those of seed extracts. The determined composition of skin extracts was significant different from seed extracts composition. Qualitative and quantitative evaluation of the procyanidins and catechins in the skins were carried out. A correlation between phenolic contents, individual composition and antioxidant capacity of different extracts was found. The studied grape extracts have a potential to be applied as natural antioxidants in the pharmaceutical and food industries.
Biology and Life Sciences, Biology and Biotechnology
Copyright:
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