Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content

  1. Hatice K. Yıldırım1,*,
  2. Yasemin D. Akçay2,
  3. Ulgar Güvenç1,
  4. Ahmet Altındişli3,
  5. Eser Y. Sözmen2

Article first published online: 16 FEB 2005

DOI: 10.1111/j.1365-2621.2004.00921.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 40, Issue 2, pages 133–142, February 2005

Additional Information

How to Cite

Yıldırım, H. K., Akçay, Y. D., Güvenç, U., Altındişli, A. and Sözmen, E. Y. (2005), Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content. International Journal of Food Science & Technology, 40: 133–142. doi: 10.1111/j.1365-2621.2004.00921.x

Author Information

  1. 1

    Department of Food Engineering, Ege University, 35100 Bornova, İzmir, Turkey

  2. 2

    Department of Biochemistry, School of Medicine, Ege University, 35100 Bornova, İzmir, Turkey

  3. 3

    Department of Horticulture, Agriculture Faculty, Ege University, 35100 Bornova,İzmir, Turkey

* *Fax: 0090 232 342 7592; e-mail: hkalkan@food.ege.edu.tr

Publication History

  1. Issue published online: 16 FEB 2005
  2. Article first published online: 16 FEB 2005
  3. (Received 22 September 2003; Accepted in revised form 6 April 2004)

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Keywords:

  • Grape varieties;
  • LDL oxidation;
  • LDL-diene;
  • LDL-MDA;
  • organic products;
  • total phenols

Summary

The highest values of antioxidant activity (AOA), inhibition of low-density lipoproteins (LDL-diene, LDL-MDA) and total phenols were determined in pomace (82.30 and 82.60%), grapes (68.91%) and must [2750 mg L−1 gallic acid equivalents (GAE)], respectively. For all parameters (AOA, iLDL-diene, iLDL-MDA, total phenols) the highest values were obtained in Cabernet Sauvignon and Merlot grape varieties. Positive correlations were determined between AOA and iLDL-diene (r = 0.809); AOA and total phenols (r = 0.528); total phenols and iLDL-diene (r = 0.451) with significance of P < 0.005. The results of principal component analysis demonstrated that the location of iLDL-diene and AOA is the same for pomace, must and red wines. The total phenols are found in the same place in red wines, red grapes, pomace and must. The results emphasize the importance of must, pomace and red wine for inhibiting LDL-oxidation.

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