Food and Nutrition Sciences

Volume 2, Issue 10 (December 2011)

ISSN Print: 2157-944X   ISSN Online: 2157-9458

Google-based Impact Factor: 0.92  Citations  h5-index & Ranking

An Examination of Chemical Composition and Molecular Properties of Grape Berry Skin Flavonoids

HTML  Download Download as PDF (Size: 927KB)  PP. 1121-1127  
DOI: 10.4236/fns.2011.210150    5,819 Downloads   9,903 Views  Citations

Affiliation(s)

.

ABSTRACT

Using the molecular mechanics and semi-empirical methods, this study analyzes the main characteristics of the grape skin flavonoids: resveratrol, quercetin, rutin, catechin, epicatechin gallate, and epicatechin. We have carried out a comparative analysis of the molecular properties of the flavonoids and confirmed their antioxidant properties.

Share and Cite:

V. Sadovoy, A. Silantyev, M. Selimov and T. Shchedrina, "An Examination of Chemical Composition and Molecular Properties of Grape Berry Skin Flavonoids," Food and Nutrition Sciences, Vol. 2 No. 10, 2011, pp. 1121-1127. doi: 10.4236/fns.2011.210150.

Cited by

[1] A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value
Food and Bioprocess …, 2022
[2] The physicochemical and functional properties of red grape and peanut skin powders
Badry… - Archives of Agriculture …, 2022
[3] Estudo de farmacocinética comparativa entre o resveratrol eo seu complexo hidroxi-γ-ciclodextrina
2019
[4] Characteristics of food processing wastes and their use in sustainable alcohol production
Renewable and Sustainable Energy Reviews, 2018
[5] Evaluation of Alternative Valorization Options for Institutional and Industrial Food Wastes
2018
[6] Ekstraksi senyawa fenolik antioksidan dari daun dan tangkai gambir
Jurnal Teknik Kimia …, 2018
[7] Contribución de las semillas y del raspón sobre la composición, color y calidad del vino tinto; influencia del sistema de vinificación y del tratamiento del racimo
2017
[8] Grape and juice handling: Influence of grape seeds and stems on wine composition and astringency
2017
[9] Uji Aktivitas Hipoglikemik Minuman Gambir dengan Berbagai Metode Ekstraksi Gambir (Uncaria gambir Robx.) pada Mencit yang Diinduksi Aloksan
2017
[10] Mechanism for Highly Efficient Non-Radiative Deactivation of Electronic Excitation in Rutin
Journal of Applied Spectroscopy, 2016
[11] Grapes and Atherosclerosis
Grapes and Health, 2016
[12] Influence of grape seeds and stems on wine composition and astringency
Journal of Agricultural and Food Chemistry, 2016
[13] SO2 处理对新疆 3 种葡萄香气成分的影响
食品科学, 2016
[14] Wine making by-products
2016
[15] Enhancing delivery and cytotoxicity of resveratrol through a dual nanoencapsulation approach
Journal of Colloid and Interface Science, 2015
[16] Quantificação da Capacidade Antioxidante e Compostos Fenólicos em Resíduos Vitivinícolas por Espectroscopia de Infravermelhos Próximo
Dissertation, Open Repository of the University of Porto, 2015
[17] Sandia Santos Machado
Dissertation, Open Repository of the University of Porto, 2015
[18] МЕХАНИЗМ ВЫСОКОЭФФЕКТИВНОЙ БЕЗЫЗЛУЧАТЕЛЬНОЙ ДЕЗАКТИВАЦИИ ЭЛЕКТРОННОГО ВОЗБУЖДЕНИЯ В РУТИНЕ
2015
[19] Rekayasa Proses Nanoenkapsulasi Konsentrat Katekin dari Gambir (Uncaria gambir Roxb.) sebagai Antioksidan
Dissertations and Theses, 2015
[20] Repeated Extraction Process of Raw Gambiers (Uncaria gambier Robx.) for the Catechin Production as an Antioxidant
International Journal of Applied Engineering Research, 2014
[21] Nuevas Expresiones Semiempiricas Para El Modelamiento De Solubilidades De Polifenoles En Dioxido De Carbono Supercritico Y Etanol.
2012
[22] NUEVAS EXPRESIONES SEMIEMPíRICAS PARA EL MODELAMIENTO DE SOLUBILIDADES DE POLIFENOLES EN DIóXIDO DE CARBONO SUPERCRITICO Y ETANOL
Thesis, 2012

Journals Menu
Follow SCIRP
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.