ArticleChemicke zvesti2021
Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product.
Article in Chemicke zvesti, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 19 citations in OpenAlex.
- Winery By-Products as Sustainable Functional Resources: An Overview of Composition, Green Extraction Technologies, and Industrial Valorization.Molecules (Basel, Switzerland) · 2026Review
- Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Review
- Variability in seed oil content, fatty acids profile, phytochemical properties, mineral and proximate composition of Iranian cultivars of vitis vinifera L.Scientific reports · 2025Article
- Valorization of Winemaking By-Products: White and Red Grape Seed Oils Improve Glucose Consumption and Uptake In Vitro.Molecules (Basel, Switzerland) · 2025Article
- A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste.Molecules (Basel, Switzerland) · 2025Article
- Optimized Protocol for High-Quality RNA Extraction from Grape Berry Skins Using Sorbitol Pre-Wash.Plants (Basel, Switzerland) · 2025Article
- Vineyard pruning-wood waste valorisation: sustainable extraction of bioactive compounds.Frontiers in chemistry · 2025Article
- Advances in Grape Seed Oil Extraction Techniques and Their Applications in Food Products: A Comprehensive Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2024Review
- Article
- Antioxidant and Anticancer Activity ofLife (Basel, Switzerland) · 2024Article
- Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.Antioxidants (Basel, Switzerland) · 2024Review
- Characterization of Antioxidant and Antimicrobial Activity and Phenolic Compound Profile of Extracts from Seeds of DifferentMolecules (Basel, Switzerland) · 2023Article
- Antimicrobial Potential, Antioxidant Activity, and Phenolic Content of Grape Seed Extracts from Four Grape Varieties.Microorganisms · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were added to the loaves made of bread flour and gluten-free flour mixture, and then the changes in their antioxidant and polyphenol content were examined. Based on the results, there were significant differences between the polyphenol and antioxidant content of grape seed varieties. The antioxidant content of the grape seeds varied between 228.50 mg AAE/g (94.80 mg TE/g) and 438.33 mg AAE/g (181.86 mg TE/g) in case of fatty samples, and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) in case of defatted samples. The total polyphenol content of the fatty samples changed between 91.16 and 221.81 mg GAE/g; in case of defatted samples, it ranged from 46.01 to 207.68 mg GAE/g. Rhine Riesling contained the greatest amount of these compounds. The functionality of loafs was confirmed by spectrophotometric analysis. Total polyphenol content ranged from 0.91 to 3.16 mg GAE/g in case of wheat loafs, and from 1.39 to 5.92 mg GAE/g in case of gluten-free loafs, while the total antioxidant content changed between 0.70 and 6.44 mg AAE/g in case of wheat loafs, and ranged from 2.55 to 9.75 in case of gluten-free loafs. GRAPHIC ABSTRACT:
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