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Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract

Cristea, E., Sturza, R., Jauregi, P., Niculaua, M., Ghendov-Moșanu, A. and Patras, A. (2019) Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract. Journal of Food Biochemistry, 43 (4). e12788. ISSN 1745-4514

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To link to this item DOI: 10.1111/jfbc.12788

Abstract/Summary

The aim of present study was to investigate the influences of pH and several salts on the antioxidant activity and color of an ethanolic grape marc extract. Furthermore, the phenolic content of the extract was analyzed using HPLC and spectrophotometric methods while the total antioxidant activity was assessed by the reaction with ABTS radical. Gallic acid, procyanidins B1, B2, polydatin, catechin, epicatechin, hyperoside, ferulic, chlorogenic, and salicylic acids were among the main identified polyphenols. Different pH values had slight influence on the antioxidant activity, the highest value being determined for pH 3.7. The redness, chroma, and hue were significantly enhanced at pH 3.7 and 2.6. The chromaticity decreased at pH = 5.5 and pH = 7.4, so the extract should be used with care in products with such media. The presence of salts did not noticeably affect the antioxidant activity, except the higher concentrations of CaCl2, which decreased the antioxidant activity but enhanced the color intensity.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry
ID Code:82161
Uncontrolled Keywords:Food Science, Biophysics, Cell Biology, Pharmacology
Publisher:Wiley

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