Comparison of types,contents and antioxidant abilities of phenols from by-products in grape wine-making
The phenols were extracted from the seeds,pericarps and stems of 4 kinds of grape(Muscat Hamburg,Italian Riesling,Merlot and Cabernet Sauvignon)wine-making by-products,the types,contents of phenols compounds and their scavenging abilities to 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radicals were compared.The results showed that the contents of total phe-nols,total flavonoids and tannins in the seed of Muscat Hamburg were the highest,which were 49.5 mg/g,30.3 mg/g,1.13 mg/g,and the scavenging abilities to DPPH and ABTS radicals were the strongest,which were 164 μmol Trolox/g,294 μmol Trolox/g,respectively.The resveratrol content in the stem of Muscat Hamburg was the highest(1 794 μg/g).The contents of total phenols,total flavonoids,tannins and the scavenging abilities to DPPH and ABTS radicals in different parts of grapes were as follows:grape seeds＞grape stems＞grape pericarps,the contents of resveratrol were as follows:grape stems＞grape seeds＞grape pericarps.The contents of total phenols,total flavonoids,tannins,resveratrol and the scavenging ability to DPPH and ABTS radicals in different varieties of grapes were as follows:Muscat Hamburg＞Italian Riesling＞Merlot＞Cabernet Sauvignon.The contents of gallic acid,catechins,epicatechins,and caffeic acids in Muscat Hamburg grape seeds were the highest,which were 44.43 μg/g,73.23 μg/g,97.41 μg/g,45.12 μg/g,respectively,and the content of ferulic acids in the Muscat Hamburg stems were the highest,which were 13.3 μg/g.The antioxidant ac-tivities of phenols in wine making by-products had the highest correlation with the content of total flavonoids.
grape wine making by-productsphenolstotal flavonoidstanninsresveratrolantioxidant activity
万方数据
维普
