Biologically active compounds contained in grape pomace

Authors

  • Klára Vojáčková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275,760 01 Zlín, Czech Republic, Tel.: +420724251048 https://orcid.org/0000-0002-4394-8235
  • Jiří Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, Czech Republic, Tel.:+420576033030 https://orcid.org/0000-0002-5753-8560
  • Soňa Škrovánková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, Czech Republic, Tel.:+420576031524 https://orcid.org/0000-0003-2266-1646
  • Anna Adámková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, Czech Republic, Tel.: +420576031592
  • Martin Adámek Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, Czech Republic, Tel.: +420541146136 https://orcid.org/0000-0002-8668-863X
  • Jana Orsavová Tomas Bata University in Zlin, Faculty of Humanities, Language Centre, Štefánikova 5670, 760 01 Zlín, Czech Republic, Tel.: +420576038158 https://orcid.org/0000-0003-0396-959X
  • Martina Bučková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, Czech Republic, Tel.: +420734796959 https://orcid.org/0000-0002-7703-4829
  • Vlastimil Fic Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, Czech Republic, Tel.: +420576031572
  • Lenka Kouřimská Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Microbiology, Nutrition and Dietetics, Kamycka 129, 165 21 Prague 6, Czech Republic, Tel.: +420224383507 https://orcid.org/0000-0002-1102-7239
  • Martin Búran Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, the Czech Republic, Tel.: +420541146106 https://orcid.org/0000-0003-2644-7698

DOI:

https://doi.org/10.5219/1433

Keywords:

grape pomace, polyphenolic compounds, antioxidant activity, rice flour

Abstract

A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours – wheat bread, rye plain, and rye whole grain flour – using DPPH (2,2‑diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47.94 mg GAE.g-1, but the value 0.27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57.45 mg AAE.g-1, whereas wheat bread flour of only 0.21 mg AAE.g‑1 Compared to selected commercial flours, the total amount of polyphenols in grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health.

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Published

2020-09-28

How to Cite

Vojáčková, K., Mlček, J., Škrovánková, S., Adámková, A., Adámek, M., Orsavová, J., Bučková, M., Fic, V., Kouřimská, L., & Búran, M. (2020). Biologically active compounds contained in grape pomace. Potravinarstvo Slovak Journal of Food Sciences, 14, 854–861. https://doi.org/10.5219/1433

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