Article citationsMore>>
Y. S. Velioglu, G. Mazza, L. Gao and B. D. Oomah, “Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products,” Journal of the Agricultural and Food Chemistry, Vol. 46, No. 10, 1998, pp. 4113-4117.doi:10.1021/jf9801973
has been cited by the following article:
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TITLE:
Study on the Antioxidant Activity of Grape Stems (Vitis vinifera). A Preliminary Assessment of Crude Extracts
AUTHORS:
Antonia Llobera
KEYWORDS:
Grape Stem; Antioxidant Activity; Stem Extracts; Polyphenols; Radical Scavenging Activity; DPPH
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.3 No.4,
April
18,
2012
ABSTRACT: The antioxidant activity of 80% ethanol and 70% acetone extracts of stems from red and white grapes (Vitis vinifera) used in wine industry were evaluated to determine their feasibility as natural antioxidants. The results showed that all grape stem extracts were rich in total polyphenolic compounds and flavanols and had clear antioxidant activities. The free radical-scavenging capacity of the extracts was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The extracts obtained from red grape stem present EC50 values of 0.14 g dm/g DPPH (acetone extract) and 0.20 g dm/g DPPH (ethanol extract) while the extracts obtained from white grape stem present EC50 values of 0.26 g dm/g DPPH (acetone extract) and 0.37 g dm/g DPPH (ethanol extract). There are significant correlations between the total content of polyphenols and the antioxidant activity (R2 = 0.9352) and between the flavanols content and the antioxidant activity (R2 = 0.9404) of the grape stem extracts obtained.
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