title: Polyphenolic Contents and Antioxidant Activities of Underutilized Grape (Vitis vinifera L.) Pomace Extracts.
abstract: Grape pomace is an abundant source of underutilized winery by-products. Polyphenols were extracted from grape pomace using cellulase and gluco-amylase enzymes. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu's assays were used to measure antioxidant activity and total polyphenolic contents. Both cellulase, and gluco-amylase digested grape pomace showed efficient radical scavenging activity. In addition, the total polyphenolic contents of cellulase digested grape pomace showed lower concentrations were effective compared to higher concentrations, whereas gluco-amylase enzyme did not show remarkable variations. The DPPH radical scavenging activity and total polyphenolic contents were significantly higher in the cellulase digested grape pomace compared to the gluco-amylase digested and the not digested grape pomace. It is notable that enzymatic digestions were efficient for extracting polyphenols from grape pomace. The underutilized grape pomace polyphenols can be further used for food safety as a natural antioxidant.
authors.affiliation: Department of General Animal Science and Animal Nutrition, Patuakhali Science and Technology University, Barisal 8602, Bangladesh.
authors.forename: Faisal
authors.initials: F
authors.lastname: Kabir
authors.affiliation: Department of Agricultural Economics, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.
authors.forename: Mosammad Shahin
authors.initials: MS
authors.lastname: Sultana
authors.affiliation: Department of Bioscience and Food Production Science, Shinshu University, Nagano 399-4598, Japan.
authors.forename: Heri
authors.initials: H
authors.lastname: Kurnianta
keywords: antioxidant activity; grape pomace; polyphenols