The Study of Antioxidant Components in Grape Seeds
Lenka Sochorova,
Bozena Prusova,
Tunde Jurikova,
Jiri Mlcek,
Anna Adamkova,
Mojmir Baron,
Jiri Sochor
Affiliations
Lenka Sochorova
Department of Viticulture and Enology, Mendel University in Brno, Faculty of Horticulture, Valtická 337, 691 44 Lednice, Czech Republic
Bozena Prusova
Department of Viticulture and Enology, Mendel University in Brno, Faculty of Horticulture, Valtická 337, 691 44 Lednice, Czech Republic
Tunde Jurikova
Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia
Jiri Mlcek
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic
Anna Adamkova
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic
Mojmir Baron
Department of Viticulture and Enology, Mendel University in Brno, Faculty of Horticulture, Valtická 337, 691 44 Lednice, Czech Republic
Jiri Sochor
Department of Viticulture and Enology, Mendel University in Brno, Faculty of Horticulture, Valtická 337, 691 44 Lednice, Czech Republic
The paper deals with the study of antioxidant properties of extracts from vine seeds (Vitis vinifera L.) using spectrometric and chromatographic techniques. Ten vine varieties (Cerason, Laurot, Kofranka, Gewürztraminer, Hibernal, Blaufrankisch, Zweigeltrebe, Erilon, Palava, and Welschriesling) obtained from the years 2015, 2016, and 2017 were selected for the study. The antioxidant activity was determined spectrophotometrically using four fundamentally different methods; the content of total polyphenolic compounds was determined using the Folin–Ciocalteu method. In 2015, the content of 14 antioxidants (gallic acid, caffeic acid, coumaric acid, coutaric acid, ferulic acid, fertaric acid, trans-piceid, trans-piceatannol, rutin, quercetin-3-β-d-glucoside, quercitrin, myricetin, catechin, and epicatechin) were studied. The results of the study show the high content of antioxidant components in grape seeds and the differences in content in individual varieties and in individual years.
