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Journals / Anadolu Üniversitesi Bilim ve Teknoloji Dergisi :A-Uygulamalı Bilimler ve Mühendislik / 2006 / Cilt: 7 - Sayı: 2

Protective effect of red grape extracts on lipid peroxidation

Kırmızı üzüm ekstrelerinin lipid peroksidasyonunu önleyici etkileri

Berrin BOZAN
Pages
337–341
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Antioxidant activity of acetone extract from grape skin and ethyl alcohol extract from grape seed was higher than that of BHT, and they might be used for the preservation of food products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Table red grape skin and seeds were extracted with acetone, ethyl acetate and ethyl alcohol in order to obtain phenolic compounds with a view to their use as food lipid antioxidants, and the antioxidant activities of extracts were evaluated by lipid peroxidation method measuring peroxide values of olive oil.
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Key Findings & Data:All extracts from grape seed and acetone extract from grape skin showed antioxidant activity.
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Conclusion & Impact:Antioxidant activity of acetone extract from grape skin and ethyl alcohol extract from grape seed was higher than that of BHT, and they might be used for the preservation of food products.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Table red grape skin and seeds were extracted with acetone, ethyl acetate and ethyl alcohol in order to obtain phenolic compounds with a view to their use as food lipid antioxidants, and the antioxidant activities of extracts were evaluated by lipid peroxidation method measuring peroxide values of olive oil. All extracts from grape seed and acetone extract from grape skin showed antioxidant activity. Antioxidant activity of acetone extract from grape skin and ethyl alcohol extract from grape seed was higher than that of BHT, and they might be used for the preservation of food products.

Özet

Sofralık kırmızı üzüm fenolik bileşiklerinin gıdalarda doğal antioksidan olarak kullanılabilirliğini araştırmak üzere, üzüm çekirdek ve kabuklan aseton, etil asetat ve etil alkol ile ekstre edilmiş ve ekstrelerin antioksidan etkileri zeytin yağının peroksit sayısının ölçümüne dayalı lipit peroksidasyonunu inhibisyon metodu ile belirlenmiştir. Çekirdeklerden elde edilen tüm ekstreler ve kabuktan elde edilen aseton ekstresi antioksidan aktivite göstermiştir. Üzüm kabuğunun aseton ekstresinin ve çekirdek alkol ekstresinin antioksidan aktivitelerinin BHT nin antioksidan aktivitesinden çok yüksek olduğu gözlenmiş ve bu ekstrelerin gıdalarda koruyucu olarak kullanılabilecekleri belirlenmiştir.

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Cite This Article

BOZAN, B. (2022). Protective effect of red grape extracts on lipid peroxidation. Anadolu Üniversitesi Bilim ve Teknoloji Dergisi :A-Uygulamalı Bilimler ve Mühendislik, Cilt: 7 - Sayı: 2, 337–341. https://ajindex.com/articles/438406

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