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


No.	Divisions/Titles for Abstract	Details
1	Abstract Title	Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content.
2	Abstract Source	International Journal of Food Science & Technology, 40, 133-142.
3	Abstract Author(s)	Yıldırım, H. K., Akçay, Y. D., Güvenç, U., Altındişli, A. & Sözmen, E. Y.
4	Article Affiliation	Department of Food Engineering, Ege University, 35100 Bornova, İzmir, Turkey.
5	Abstract	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.
6	Summary	The results emphasize the importance of must, pomace and red wine for inhibiting LDL-oxidation.
7	Article Published Date	2005.
8	Study Type	Invitro.
9	Substances	Grape skin.
10	Diseases	LDL-oxidation.
11	Pharmacological Actions	Inhibit LDL-oxidation.
12	Link	https://goo.gl/47xYbV