influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (vitis vinifera) variedades tannat e ancelota solvent influence on total polyphenol content, anthocyanins, and antioxidant activity of grape (vitis vinifera) bagasse extracts from tannat and ancelota - different varieties of vitis vinifera varieties

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ID: 176107
2008
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Abstract
Diferentes sistemas solventes foram aplicados para determinar a eficiência de extração de compostos com capacidade antioxidante em bagaço de uva, importante subproduto do processo de vinificação. Realizou-se a quantificação de compostos fenólicos totais, antocianinas totais e atividade antioxidante nos extratos de bagaço de uva Vitis vinifera das variedades Tannat e Ancelota, provenientes da região de Videira, Santa Catarina. A atividade antioxidante foi determinada pelos métodos ABTS, FRAP e β-caroteno/ácido linoléico. Conteúdos de compostos fenólicos totais em acetona 50 e 70% foram maiores nas duas variedades, enquanto que os conteúdos de antocianinas totais extraídos em ambas as variedades foram maiores no solvente etanol em concentrações de 50 e 70%. Pelo método ABTS, a atividade antioxidante foi maior nas concentrações de 50 e 70% de acetona para a variedade Tannat e 50 e 70% de acetona e etanol para a variedade Ancelota. Em relação ao poder redutor pelo método FRAP, este foi maior em solvente acetona 70% para as duas variedades. No ensaio do poder de inibição da oxidação, a adição de 100 e 200 µL de extratos etanólicos a 50% das variedades Tannat e Ancelota apresentou maior eficiência, sendo quase duas vezes superior aos extratos acetônicos testados.
Different solvent systems were applied in order to determine the extraction efficiency of compounds with antioxidant capacity from grape bagasse, an important by-product from wine production. The quantification of total phenolics, anthocyanins, and antioxidant activity was carried out in grape bagasse extracts of Tannat and Ancelota varieties from the region of Videira, state of Santa Catarina. The antioxidant activity was determined by ABTS, FRAP, and β-carotene/linoleic acid system methods. Extracts from acidified aqueous solutions of acetone and ethanol in different concentrations (v/v) showed higher yield in aqueous solutions of acetone 50 and 70% for Tannat variety and acetone/ethanol 50% for Ancelota variety, respectively. The total phenolic contents in acetone 50 and 70% were higher in both varieties while the anthocyanin contents in these varieties were higher in ethanol 50 and 70%. The antioxidant activity was higher in acetone 50 and 70% for Tannat variety and acetone/ethanol 50 and 70% for Ancelota variety by the ABTS method. Regarding the reduction power performed by the FRAP method, it was higher in acetone 70% in both varieties. During the oxidation inhibition power assay, the addition of 100 and 200 µL of ethanolic extracts 50% of Tannat and Ancelota varieties showed higher efficiency since it was almost two times higher than acetonic extracts.
Reference Key
rockenbach2008foodinfluncia Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Ismael Ivan Rockenbach;Graciela Lessa da Silva;Eliseu Rodrigues;Eugênia Marta Kuskoski;Roseane Fett
Journal software - practice and experience
Year 2008
DOI
10.1590/S0101-20612008000500036
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500036
Keywords
oxidation extraction foods and food supplytechnology (general)

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