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Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro.

Jayaprakasha, G. K. and Singh, R. P. and Sakariah, K. K. (2001) Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry, 73 (3). 285-290, 26 ref..

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Abstract

Antioxidant-rich fractions were extracted from grape seeds (Vitis vinifera) using various solvents, such as acetone, ethyl acetate, methanol and mixtures of different solvents, such as ethyl acetate (EtOAc) and water in 9:1, 17:3 and 4:1 ratios. The antioxidant activity of the extracts was evaluated using a β-carotene-linoleate model system and linoleic acid peroxidation method. At 100 ppm concentration, various extracts showed 65–90% antioxidant activity. Mixtures of EtOAc and water at different concentrations exhibited more antioxidant activity than other extracts. These extracts also showed good reducing power, at 500 μg/ml concentration, by the potassium ferricyanide reduction method. Grape seed extracts may be exploitable for the preservation of food products as well as for health supplements and nutraceuticals.

Item Type: Article
Uncontrolled Keywords: Antioxidant activity; Vitis vinifera; Grape seed extracts; Peroxidation models
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Nov 2008 11:44
Last Modified: 28 Dec 2011 09:42
URI: http://ir.cftri.com/id/eprint/3046

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