ASSESSMENT OF GRAPE SEEDS AS A SOURCE OF ANTIOXIDANT COMPOUNDS

Hassan, Zeinab M.; Osheba, A. S.; Khallaf, M. F.; Abdel Fattah, A. A.

doi:10.21608/ajs.2019.43659

ASSESSMENT OF GRAPE SEEDS AS A SOURCE OF ANTIOXIDANT COMPOUNDS

Document Type : Original Article

Authors

¹ Meat and Fish Technology Research Dept., Food Technology Research Institute, Agricultural Res. Center, Giza, Egyp

² Food Sci., Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68, Hadyek Shoubra11241, Cairo, Egypt

10.21608/ajs.2019.43659

Abstract

The grape seeds extracted with various organic solvents (methanol, ethanol, acetone and chloroform) either pure (100%) or mixed with 30, 50 and 50% water (except chloroform) were evaluated for its content of antioxidant compounds; i.e. phenolics and flavonoids (by HPLC technique) and/or antioxidant activities (by DPPH test). The extraction yield was ranged between 6-10% depending on solvent type and significantly increased by mixing with water with various percentages. Total phenolics, total flavonoids and antioxidant activity of grape seed extracts were affected by type of solvent. The highest total phenolic compounds and total flavonoids was recorded in methanol 70% extract, while the lowest one was in water 100% extract.

Keywords