ANTIOXIDANT ACTIVITY AND STORAGE REGIME OF GRAPE SEEDS FLAKES – A WASTE PRODUCT IN WINE ELABORATION

Authors

  • ALBENA GEORGIEVA DURAKOVA University of Food Technologies, Department of Process Engineering, BG-4020 Plovdiv, Bulgaria Author
  • ADELINA LAZAROVA BOGOEVA University of Food Technologies, Department of Process Engineering, BG-4020 Plovdiv, Bulgaria Author
  • ATANAS IVANOV PAVLOV University of Food Technologies, Department of Analytical Chemistry and Physicochemistry, BG-4020 Plovdiv, Bulgaria Author
  • KOLYO TENEV DINKOV University of Food Technologies, Department of Process Engineering, BG-4020 Plovdiv, Bulgaria Author
  • RADKA ZAPRYANOVA VRANCHEVA University of Food Technologies, Department of Analytical Chemistry and Physicochemistry, BG-4020 Plovdiv, Bulgaria Author
  • VELICHKA BORISOVA YANAKIEVA University of Food Technologies, Department of Microbiology, BG-4020 Plovdiv, Bulgaria Author

Keywords:

grape, grape seeds flakes, grape seeds, antioxidants, winery by-products, bioactive compounds

Abstract

The current scientific research is focused on the grape seeds – a waste product retrieved after alcoholic fermentation of wine, in the form of grape seeds flakes. Recently, the grape residue has been considerated as a functional food product, a source of bioactive compounds (BAC) including antioxidants. The present study presents data about the antioxidant activity of grape seeds flakes of different grape varieties of Bulgarian origin, analysed via four analytical methods differ in mechanism and reaction conditions, namely DPPH, ABTS, FRAP and CUPRAC. The obtained results were expressed as mM TE/g extract (842.50 ± 34.75; 959.63 ± 65.05; 94.73 ± 10.42 and 200.24 ± 48.60, respectively) and mM TE/g flakes (as follows 141.40 ± 5.83; 161.06 ± 10.92; 94.89 ± 10.44 and 200.56 ± 48.68). The grape seeds flakes were stored at room temperature – 25°С and relative air humidity of 75%. The storage regime was optimized to one month by means of packaging the product in a co-extruded barrier film with copolymer covering for heat sealing. During the storage of grape seeds flakes, analysis of their microbial load, granulometric composition and moisture content were performed.

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Published

27.06.2018

Issue

Vol. 24 No. 3 (2018): Bulgarian Journal of Agricultural Science

Section

Food Science and Technologies

License

Copyright (c) 2016 Bulgarian Journal of Agricultural Science

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How to Cite

DURAKOVA, A. G., BOGOEVA, A. . L. ., PAVLOV, A. I., DINKOV, K. . T. ., VRANCHEVA, R. Z., & YANAKIEVA, V. . B. (2018). ANTIOXIDANT ACTIVITY AND STORAGE REGIME OF GRAPE SEEDS FLAKES – A WASTE PRODUCT IN WINE ELABORATION. Bulgarian Journal of Agricultural Science, 24(3), 503–508. https://agriacad.eu/ojs/index.php/bjas/article/view/4910