Antioxidant activity and storage regime of defatted grape seeds flour

  • Adelina L. Bogoeva Department of Process Engineering, University of Food Technologies, Plovdiv, Bulgaria.
  • Albena G. Durakova | aldurakova@abv.bg Department of Process Engineering, University of Food Technologies, Plovdiv, Bulgaria.
  • Atanas I. Pavlov Department of Analytical Chemistry, University of Food Technologies, Plovdiv, Bulgaria.
  • Velichka B. Yanakieva Department of Microbiology, University of Food Technologies, Plovdiv, Bulgaria.
  • Radka Z. Vrancheva Department of Analytical Chemistry, University of Food Technologies, Plovdiv, Bulgaria.
  • Bozhidar V. Bozadzhiev Department of Technology of Grain, Fodder, Bread and Confectionery Products, University of Food Technologies, Plovdiv, Bulgaria.
  • Kornelia B. Choroleeva Language Training Centre, University of Food Technologies, Plovdiv, Bulgaria.

Abstract

In the present paper, we examined the antioxidant activity of a defatted grape seeds flour of different grape varieties locally grown in Bulgaria. The seeds are retrieved after alcoholic fermentation and the antioxidant activity of the flour was assessed by using four different methods, namely DPPH, ABTS, FRAP and CUPRAC. The results are presented in mM TE/g extract. The values are 586,08 (±41,55); 945,41 (±90,97); 553,39 (±45,57) and 667,73 (±64,30), respectively. The results are also showed in mM TE/g flour. The values are 58,67 (±4,16); 94,64 (±9,11); 55,40 (±4,56) and 66,85 (±6,44), respectively. During three-month storage of the flour in plastic bags (temperature 25 ºC and relative humidity 75%), no living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.

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Author Biography

Albena G. Durakova, Department of Process Engineering, University of Food Technologies, Plovdiv


Published
2017-12-31
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Section
Original Articles
Supporting Agencies
Chaire UNESCO "Culture et Traditions du Vin" de l'Université de Bourgogne, Institut Universitaire de la Vigne et du Vin - Institut "Jules Guyot", Université de Bourgogne.
Keywords:
grape, grape seeds flour, antioxidants, bioactive compounds, by-product
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How to Cite
Bogoeva, A., Durakova, A., Pavlov, A., Yanakieva, V., Vrancheva, R., Bozadzhiev, B., & Choroleeva, K. (2017). Antioxidant activity and storage regime of defatted grape seeds flour. Wine Studies, 6(1). https://doi.org/10.4081/ws.2017.6695