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Effect of Processing on Antioxidant Activity of Grape Seed Extract

Durga Prasad, Panda (2003) Effect of Processing on Antioxidant Activity of Grape Seed Extract. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: <p align="justify">The grape seed extract is now used as dietary supplement and has gained popularity as an antioxidant in European and US markets. It is mainly sold in the form of capsules, but so far no much research has been carried out to incorporate the grape seed extract in the food product formulations, which can be produced commercially. So looking at the future potential of the nutraceuticals, my investigation work will try to cover one aspect of the food formulation, i.e., effect of different processing conditions on the antioxidant activity of the grape seed extract. The objectives of the investigation work was To find out • Effect of pH on antioxidant activity of grape seed extract. • Effect of time of boiling on antioxidant activity of grape seed extract. • Effect on antioxidant activity of grape seed extract when it is spray dried with maltodextrin, fructooligosaccharides or crude stevia extract. The antioxidant activity of grape seed extract (GSE) was evaluated in terms of its DPPH-radical scavenging activity.</p>
Uncontrolled Keywords: grape seed extract antioxidant processing
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/116

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