RP-HPLC-DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

Sağdıç O., Ozturk I., ÖZKAN G., Yetim H., EKİCİ L., Yılmaz M. T.

FOOD CHEMISTRY, vol.126, no.4, pp.1749-1758, 2011 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 126 Issue: 4
  • Publication Date: 2011
  • Doi Number: 10.1016/j.foodchem.2010.12.075
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1749-1758
  • Keywords: Grape pomace extracts, Phenolic compounds, RP-HPLC, Antioxidant activity, Antifungal activity in vitro and in situ
  • Erciyes University Affiliated: Yes

Abstract

Phenolic compounds, related to antioxidative and antifungal properties of ethanolic extracts from five commercial grape cultivars (three red and two white) grown in Turkey were determined. A reversed-phase high performance liquid chromatography (RP-HPLC) procedure was developed, and a total 18 different phenolic compounds were identified. Total phenolic contents of the extracts were determined using Folin-Ciocalteau method. Antioxidant activities of the extracts were evaluated by using DPPH radical scavenging and phosphomolybdenum methods. All extracts exhibited strong antioxidant and antiradical activity. Phenolic compounds and antioxidant activities of the extracts were variety dependent. Antifungal activities of the pomaces and extracts were screened by both in vitro agar-well diffusion assay and antifungal activity in apple and orange juices in situ using Zygosaccharomyces rouxii and Z bailii. Antifungal activities revealed that the pomaces and extracts of Gamay and Kalecik karasi could be more effective antifungal agents than those of Emir, Narince and Okuzgozu grape cultivars. (C) 2010 Elsevier Ltd. All rights reserved.