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