Biochemical characterization and antioxidant activity of grape (Vitis vinifera 
L.) seed oils from nine Tunisian varieties

This paper dwells on the uvological characteristics of cultivar Vitis vinifera L. ‘Red Aladasturi’ grape raw materials growing in the viticulture and winemaking zone of Imereti (Georgia), as well as biologically active compounds and antioxidant activity of hydrophilic extracts and liquid concentrates of its solid matters (stone and skin). Research also covered hydrophilic extracts of grape skin and stone thickened by the vacuum of ‘Red Aladasturi’ grapes raw materials, as well as the concentrates produced from their composition. For research, there were used gravimetric, extractive, spectral and chromatographic methods. We processed samples of grapes raw materials according to the following pattern: identifying qualitative indicators of grapes raw materials; passing grapes raw materials through the DMCSI-type grape clustercomb divider; pressing-out the combless must in a basket press and separation of juice; vacuum sublimation drying of juiceless sweet pomace with an initial moisture content of 45–65% to a final moisture content of 9–10%; separation of the ‘Red Aladasturi’ cultivar’s skin and stone dried to the moisture content of 9–10%, using tea sorting machine designed by G. Lominadze; crushing separately the skin and stone in a micro-mill (TP2 Hammer Mill) until the fraction of 50–100 µm. we have blended the obtained grape-stone ethanol and fluid extracts containing 74–75% of solid maters at an equal ratio (1:1:1) and assessed biologically active compounds and antioxidant activity in this composition. It has been established that the bio-flavanoid liquid concentrate ‘Red Aladasturi’ is strong antioxidant (55.31–57.45%), and one tablespoon or 8–9 ml of it contains 110–127 mg of flavanoids, which is 105–110% of a full day of rations per person per day.

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The Study of Antioxidant Components in Grape Seeds

Molecules ◽

10.3390/molecules25163736 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3736 ◽

Cited By ~ 2

Author(s):

Lenka Sochorova ◽

Bozena Prusova ◽

Tunde Jurikova ◽

Jiri Mlcek ◽

Anna Adamkova ◽

...

Keyword(s):

Antioxidant Activity ◽

Vitis Vinifera ◽

Ferulic Acid ◽

Gallic Acid ◽

Antioxidant Properties ◽

Polyphenolic Compounds ◽

Vitis Vinifera L ◽

Coumaric Acid ◽

Grape Seeds ◽

Chromatographic Techniques

The paper deals with the study of antioxidant properties of extracts from vine seeds (Vitis vinifera L.) using spectrometric and chromatographic techniques. Ten vine varieties (Cerason, Laurot, Kofranka, Gewürztraminer, Hibernal, Blaufrankisch, Zweigeltrebe, Erilon, Palava, and Welschriesling) obtained from the years 2015, 2016, and 2017 were selected for the study. The antioxidant activity was determined spectrophotometrically using four fundamentally different methods; the content of total polyphenolic compounds was determined using the Folin–Ciocalteu method. In 2015, the content of 14 antioxidants (gallic acid, caffeic acid, coumaric acid, coutaric acid, ferulic acid, fertaric acid, trans-piceid, trans-piceatannol, rutin, quercetin-3-β-d-glucoside, quercitrin, myricetin, catechin, and epicatechin) were studied. The results of the study show the high content of antioxidant components in grape seeds and the differences in content in individual varieties and in individual years.

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