Journal ArticleDOI
Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts
TLDR
Grape seeds were powdered and the fatty material was extracted in a Soxhlet extractor with petroleum ether (60-80°C) for 6 hours, and the extracts were concentrated under vacuum to obtain crude extracts, which were analyzed by high performance liquid chromatography with UV detection at 280 nm as mentioned in this paper.About:
This article is published in Food Research International.The article was published on 2003-01-01. It has received 639 citations till now. The article focuses on the topics: Acetic acid & Antibacterial agent.read more
Citations
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Journal ArticleDOI
Biological Activities of Polyphenols from Grapes
TL;DR: This review summarizes current knowledge on the bioactivities of grape phenolics and describes the extraction, isolation and identification methods of polyphenols from grape as well as their bioavailability and potential toxicity.
Journal ArticleDOI
Natural products as antimicrobial agents
Rabin Gyawali,Salam A. Ibrahim +1 more
TL;DR: The antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems are reviewed.
Journal ArticleDOI
Green tea and grape seed extracts — Potential applications in food safety and quality
TL;DR: Further research involving electrostatic spray and nanoscale delivery of the active components present in these natural, green, plant extracts and using them as a component in multiple hurdle approach would enhance the food safety and quality in addition to providing alternative “green” solutions to the food processors.
Journal ArticleDOI
Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review
Ana Teixeira,Nieves Baenas,Raúl Domínguez-Perles,Ana Barros,Eduardo Rosa,Diego A. Moreno,Cristina García-Viguera +6 more
TL;DR: This is a comprehensive review on the phytochemicals present in winery by-products, extraction techniques, industrial uses, and biological activities demonstrated by their bioactive compounds concerning potential for human health.
Journal ArticleDOI
Study of solid–liquid extraction kinetics of total polyphenols from grape seeds
TL;DR: In this paper, the effect of different temperatures and solid-liquid ratios on the extraction yield of total polyphenols and four classes of particle size was studied for grape seeds with 50% of aqueous ethanol.
References
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Journal ArticleDOI
Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E.
TL;DR: The phosphomolybdenum method is routinely applied in the laboratory to evaluate the total antioxidant capacity of plant extracts and to determine vitamin E in a variety of grains and seeds, including corn and soybean.
Journal ArticleDOI
Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion
TL;DR: In this paper, the autoxidation of soybean oil in a cyclodextrin emulsion system was studied in the presence of an emulsion stabilizer consisting of polysaccharides such as xanthan, tragacanth gum, and methylcellulose.
Journal ArticleDOI
Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro
TL;DR: In this article, the antioxidant-rich fractions were extracted from grape seeds (Vitis vinifera) using various solvents, such as acetone, ethyl acetate, methanol, and mixtures of different Solvents such as EtOAc and water in 9:1, 17:3 and 4:1 ratios.
Book ChapterDOI
The Mechanism of Antioxidant Action in Vitro
TL;DR: The spontaneous reaction of atmospheric oxygen with organic compounds leads to a number of degradative changes that reduce the lifetime of many products of interest to the chemical industry, especially polymers, as well as causing the deterioration of lipids in foods.
Journal ArticleDOI
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
TL;DR: In this article, the authors investigated the role of wine in inhibiting the copper-catalyzed oxidation of human low-density lipoproteins (LDL) and found that the relative inhibition of LDL oxidation varied from 46 to 100% with red wines and from 3 to 6% with white wines.