Czech J. Food Sci., 2008, 26(10):S43-S48 | DOI: 10.17221/245/2008-CJFS

Multi-experimental characterisation of grape skin extracts

Lenka ©«AVÍKOVÁ1, Martin POLOVKA2, Barbora HOHNOVÁ1, 3, Jana ZEMANOVÁ1
1 Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic,
2 Department of Chemistry and Food Analysis, Food Research Institute, Bratislava, Slovak Republic,

Grape skins contain a plenty of different flavonoids, most of them revealing significant antioxidant properties. In this contribution, a complex study is presented of grape skin ethanol extracts, prepared from grape skins of two vine grape varieties, Svatovavřinecké (St. Laurent) and Alibernet. Extracts were prepared from two different amounts of lyophilised grape skin powders using the pressurised fluid extraction (PFE). The antioxidant activity of the extracts was tested by EPR spectroscopy in Fenton system generating reactive radicals (*OH, O+>) assays. Total phenolic content (TPC) of the individual extracts and their tristimulus colour values (CIE Lab) were evaluated, using an UV-VIS spectrophotometer. All the data obtained were subsequently correlated and discriminated, using the multivariate statistics, involving the canonical discriminant analysis, principal component analysis, and canonical correlation analysis. Results obtained indicated that PFE is a suitable extraction technique, only slightly influencing antioxidant ability as well as composition of the so-prepared extracts. The influence of extraction conditions on the entire monitored characteristics was insignificant.

Keywords: grape skin; ethanol extracts; PFE; EPR; DPPH; ABTS

Published: December 31, 2008  Show citation

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©«AVÍKOVÁ L, POLOVKA M, HOHNOVÁ B, ZEMANOVÁ J. Multi-experimental characterisation of grape skin extracts. Czech J. Food Sci. 2008;26(Special Issue):S43-48. doi: 10.17221/245/2008-CJFS.
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