ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS OF GRAPE POMACE (RESEARCH NOTE)

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ROUZBEHAN Y.; ALIPOUR DARYOUSH; BARZEGAR MOHSEN; AZIZI TABRIZZAD MOHAMMAD HOSSEIN

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Journal: Journal of food science and technology Year:2008 | Volume:5 | Issue:3 Page(s): 69-74

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Title

ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS OF GRAPE POMACE (RESEARCH NOTE)

Author(s)

ROUZBEHAN Y. | ALIPOUR DARYOUSH | BARZEGAR MOHSEN | AZIZI TABRIZZAD MOHAMMAD HOSSEIN | Issue Writer Certificate

Keywords

GRAPE POMACEQ4

PHENOLIC COMPOUNDSQ2

ANTIOXIDANT ACTIVITYQ1

PEROXIDE VALUEQ2

TBAQ4

Abstract

In this experiment, acetone was used to extract the PHENOLIC COMPOUNDS of GRAPE POMACE by colorimetric method (Folin-Ciocalteu). The phenolics extract levels of 50, 150, 250 and 350ppm were used to assess their ANTIOXIDANT ACTIVITY in raw soybean oil. On day 0, 4, 8 and 12 the proxide value for soybean oil was estimated. Also, the TBA value for soybean oil on day 0, 5, 9 and 13 was estimated. The results showed that the PHENOLIC COMPOUNDS whose content in GRAPE POMACE is 64g/kg DM has an ANTIOXIDANT ACTIVITY. The level of 150ppm of tannin extract from GRAPE POMACE showed a desirable activity to prevent the oxidation of raw soybean oil. The ANTIOXIDANT ACTIVITY of this level was higher than those obtained by the level 200ppm from synthetic antioxidants. Therefore, the use of phenolic compound in GRAPE POMACE as natural antioxidants can be recommended.

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APA: Copy

ROUZBEHAN, Y., ALIPOUR, DARYOUSH, BARZEGAR, MOHSEN, & AZIZI TABRIZZAD, MOHAMMAD HOSSEIN. (2008). ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS OF GRAPE POMACE (RESEARCH NOTE). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(3), 69-74. SID. https://sid.ir/paper/72424/en

Vancouver: Copy

ROUZBEHAN Y., ALIPOUR DARYOUSH, BARZEGAR MOHSEN, AZIZI TABRIZZAD MOHAMMAD HOSSEIN. ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS OF GRAPE POMACE (RESEARCH NOTE). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;5(3):69-74. Available from: https://sid.ir/paper/72424/en

IEEE: Copy

Y. ROUZBEHAN, DARYOUSH ALIPOUR, MOHSEN BARZEGAR, and MOHAMMAD HOSSEIN AZIZI TABRIZZAD, “ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS OF GRAPE POMACE (RESEARCH NOTE),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 3, pp. 69–74, 2008, [Online]. Available: https://sid.ir/paper/72424/en

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