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Paper Information

Journal:   IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL   2009 , Volume 5 , Number 1; Page(s) 1 To 10.
 
Paper: 

GRAPE (VITIS VINIFERA) SEED EXTRACTION WITH DIFFERENT SOLVENT SYSTEMS AND ASSAY OF ANTIOXIDANT AND ANTIRADICAL PROPERTIES

 
 
Author(s):  SALARI A.*, HABIBI NAJAFI M.B., FARHOOSH R., MARASHI SEYED H.
 
* A CONTRIBUTION FROM DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY, FACULTY OF AGRICULTURE, FERDOWSI UNIVERSITY OF MASHHAD
 
Abstract: 

The effect of different solvent systems on the extraction of antioxidant and anti radical agents of grape seed was studied. For this purpose 6 different solvent systems with similar polarity and different selectivity were used to prepare grape seed extract. Extraction efficiency, reducing activity, radical scavenging property and the effect of each extract on the increase of thermal resistance (oxidative stability index) of antioxidant free soybean oil were analyzed in the form of factorial test in a totally randomized design with triplicate repetition. Reducing activity test proved that grape seed extracts (GSE) had a higher reducing strength compared with BHT and a-Tocopherol except for ethylacetat treatment which had no significant difference between the extracts. Results of radical scavenging activity were similar to reducing activity results. The evaluation of oxidative stability index showed that acetone treatment has had the maximum Carry-through properties.

 
Keyword(s): GRAPE SEED EXTRACT, ANTIOXIDANT, ANTIRADICAL, RADICAL SCAVENGING ACTIVITY, SOLVENT SYSTEM, REDUCING POWER, OXIDATIVE STABILITY INDEX
 
References: 
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