Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods

Antioxidant potential of white grape pomaces from nine different varieties has been evaluated and compared to Zalema variety. The detailed phenolic composition was measured by RRLC/MS, the total phenolic content (TPC) by Folin-Ciocalteu method, and the antioxidant activity by ABTS assay and cyclic v...

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Authors: Jara Palacios, Mª José, Hernanz Vila, María Dolores, Escudero Gilete, María Luisa, Heredia Mira, Francisco José
Format: article
Status:Versión aceptada para publicación
Publication Date:2014
Country:España
Institution:Universidad de Sevilla (US)
Repository:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/154093
Online Access:https://hdl.handle.net/11441/154093
https://doi.org/10.1016/j.foodres.2014.09.009
Access Level:Open access
Keyword:Antioxidant potential
Cyclic voltammetry (CV)
Grape pomace
Phenolic compounds
Rapid resolution liquid chromatography (RRLC)
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spelling Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry MethodsJara Palacios, Mª JoséHernanz Vila, María DoloresEscudero Gilete, María LuisaHeredia Mira, Francisco JoséAntioxidant potentialCyclic voltammetry (CV)Grape pomacePhenolic compoundsRapid resolution liquid chromatography (RRLC)Antioxidant potential of white grape pomaces from nine different varieties has been evaluated and compared to Zalema variety. The detailed phenolic composition was measured by RRLC/MS, the total phenolic content (TPC) by Folin-Ciocalteu method, and the antioxidant activity by ABTS assay and cyclic voltammetry (CV). Grape pomaces exhibited different quantitative phenolic profiles and different antioxidant activities, with significant differences (p<0.05). Parellada, Zalema, Sauvignon blanc and Moscatel showed the highest values of TPC and ABTS. The total flavanol, flavonol and phenolic acid contents were significantly correlated to the electrochemical parameter anodic peak current (Ip,a). Finally, a stepwise linear discriminant analysis (SLDA) was carried out, and Zalema variety was differentiated from other varieties based on the total flavonol content, mainly quercetin-3-O-glucoside.Ministerio de Educación FPU-AP2009-4177ElsevierQuímica AnalíticaNutrición y Bromatología, Toxicología y Medicina LegalMinisterio de Educación. España2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/154093https://doi.org/10.1016/j.foodres.2014.09.009reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFood Research International, 66, 150-157.FPU-AP2009-4177http://dx.doi.org/10.1016/j.foodres.2014.09.009info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1540932026-06-17T12:51:07Z
dc.title.none.fl_str_mv Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
title Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
spellingShingle Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
Jara Palacios, Mª José
Antioxidant potential
Cyclic voltammetry (CV)
Grape pomace
Phenolic compounds
Rapid resolution liquid chromatography (RRLC)
title_short Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
title_full Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
title_fullStr Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
title_full_unstemmed Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
title_sort Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
dc.creator.none.fl_str_mv Jara Palacios, Mª José
Hernanz Vila, María Dolores
Escudero Gilete, María Luisa
Heredia Mira, Francisco José
author Jara Palacios, Mª José
author_facet Jara Palacios, Mª José
Hernanz Vila, María Dolores
Escudero Gilete, María Luisa
Heredia Mira, Francisco José
author_role author
author2 Hernanz Vila, María Dolores
Escudero Gilete, María Luisa
Heredia Mira, Francisco José
author2_role author
author
author
dc.contributor.none.fl_str_mv Química Analítica
Nutrición y Bromatología, Toxicología y Medicina Legal
Ministerio de Educación. España
dc.subject.none.fl_str_mv Antioxidant potential
Cyclic voltammetry (CV)
Grape pomace
Phenolic compounds
Rapid resolution liquid chromatography (RRLC)
topic Antioxidant potential
Cyclic voltammetry (CV)
Grape pomace
Phenolic compounds
Rapid resolution liquid chromatography (RRLC)
description Antioxidant potential of white grape pomaces from nine different varieties has been evaluated and compared to Zalema variety. The detailed phenolic composition was measured by RRLC/MS, the total phenolic content (TPC) by Folin-Ciocalteu method, and the antioxidant activity by ABTS assay and cyclic voltammetry (CV). Grape pomaces exhibited different quantitative phenolic profiles and different antioxidant activities, with significant differences (p<0.05). Parellada, Zalema, Sauvignon blanc and Moscatel showed the highest values of TPC and ABTS. The total flavanol, flavonol and phenolic acid contents were significantly correlated to the electrochemical parameter anodic peak current (Ip,a). Finally, a stepwise linear discriminant analysis (SLDA) was carried out, and Zalema variety was differentiated from other varieties based on the total flavonol content, mainly quercetin-3-O-glucoside.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/154093
https://doi.org/10.1016/j.foodres.2014.09.009
url https://hdl.handle.net/11441/154093
https://doi.org/10.1016/j.foodres.2014.09.009
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Research International, 66, 150-157.
FPU-AP2009-4177
http://dx.doi.org/10.1016/j.foodres.2014.09.009
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,198674

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