Changes of the Anthocyanins and Antioxidant properties of Concord Grape (Vitis labrusca) Pomace After Acid Hydrolysis Mustafa Bener, Yixiao Shen, Zhimin Xu and Reşat Apak
Department of Chemistry, Istanbul University, Avcilar 34320, Istanbul, Türkiye
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803, USA
Abstract: Grape pomace contains high levels of valuable antioxidants such as anthocyanins and phenolic compounds that help prevent chronic diseases such as cardiovascular problems and cancers. In this study, Concord grape pomace was soaked in acidic solutions at different time intervals and pHs in a water bath at 80 oC. Five kinds of anthocyanins were released and identified in the pomace after acid hydrolysis. The releasing rate of anthocyanins and antioxidant activities of the acid hydrolyzed pomace extracts were determined by multitest systems. Different antioxidant assays including total antioxidant capacity (TAC), total phenolic content (TPC) and free radical scavenging activity (RSA) were used to evaluate the antioxidant properties of the acid hydrolyzed pomace extracts. The change in antioxidant capacity of the pomace extracts during hydrolysis was correlated with total phenolic content and free radical scavenging activity but had little relationship with anthocyanin contents.
Keywords: Concord grape; Vitis labrusca; anthocyanin ; antioxidant; phenolic; pomace. © 2016 ACG Publications. All rights reserved.
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