Influence of Intermittent Heating during Maceration on the Antioxidant Capacity of Some Grape Seeds and Skins

Anamaria D. HOSU; Claudia CIMPOIU; Vasile MICLAUS; Grigore DAMIAN; Irina TARSICHE; Nastasia POP

doi:10.15835/nbha3813492

Influence of Intermittent Heating during Maceration on the Antioxidant Capacity of Some Grape Seeds and Skins

Authors

Anamaria D. HOSU Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, RO-400082 Cluj-Napoca (RO)
Claudia CIMPOIU Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, RO-400082 Cluj-Napoca (RO)
Vasile MICLAUS University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, 3-5 Mănăștur St., 400372 (RO)
Grigore DAMIAN Babes-Bolyai University, Faculty of Physics, 1 M. Kogalniceanu, RO-400084 Cluj-Napoca (RO)
Irina TARSICHE Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, RO-400082 Cluj-Napoca (RO)
Nastasia POP University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, 3-5 Mănăștur St., 400372 (RO)

DOI:

https://doi.org/10.15835/nbha3813492

Abstract

Ethanolic extracts from seeds and skins of three red grape varieties, namely, 'Cabernet Sauvignon', 'Merlot' and 'Burgund' from a Romanian winery, were prepared by maceration using different temperature conditions. The stable free radicals DPPH (2, 2-diphenyl- 1-picrylhydrazyl) and Tempol (4-hydroxy-2,2,6,6-tetramethylpiperidin-N-oxyl) were used in order to evaluate the antioxidant capacity of the extracts. The variation in time of free radical concentration was followed by double integration of the EPR spectra of the samples obtained after maceration under different conditions (room temperature and intermittent heating). Results showed that the antioxidant capacity depends on the nature of analysed samples (either being seeds or skins) and grape variety. The results also show that the intermittent heating during maceration leads to a decrease of the antioxidant capacity of samples.

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Published

2010-06-15

How to Cite

HOSU, A. D., CIMPOIU, C., MICLAUS, V., DAMIAN, G., TARSICHE, I., & POP, N. (2010). Influence of Intermittent Heating during Maceration on the Antioxidant Capacity of Some Grape Seeds and Skins. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 41–43. https://doi.org/10.15835/nbha3813492

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Issue

Vol. 38 No. 1 (2010)

Section

Research Articles

CITATION

DOI: 10.15835/nbha3813492

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