Abstract
The phenolic compounds of Thompson grape bagasse were extracted using a 95:5 (vol/vol) ethanol/water mixture. Measurement of the antioxidant activity in refined soybean oil of bagasse grape extract was performed by using two different methods, the Rancimat method and the Schaal oven method in conjunction with peroxide value determination. The antioxidant activity of the extract was compared to the tertiary butyl hydroquinone (TBHQ) and butylated hydroxyanisole (BHA) activity. The bagasse grape extract showed similar antioxidant activities in both methods employed. At all concentrations tested [0.1, 0.3 and 0.5% of total phenols (TP)] the extract exhibited appreciable activity, which exceeded the activity of BHA. At some concentrations (0.3 and 0.5% TP) the extract exhibited activity comparable to that of TBHQ. Bagasse is a by-product with a high content of phenolic compounds and is a good source of natural antioxidants.
| Original language | English |
|---|---|
| Pages (from-to) | 1445-1447 |
| Number of pages | 3 |
| Journal | JAOCS, Journal of the American Oil Chemists' Society |
| Volume | 76 |
| Issue number | 12 |
| DOIs | |
| State | Published - 1999 |
Bibliographical note
Funding Information:This work was supported by SIMAC (Sistema de Investigación del Mar de Cortés, Mexico; project no. SIMAC 94/DT-06) and by In-dustrias Vinicolas Pedro Domecq, S.A. de C.V. México.