Abstract
Polyphenolic grape compounds, showing health-improving effect on the human’s body, were identified in composition of aqueous-alcoholic extracts of Cabernet-Sauvignon grape variety pomace, using HPLC method. The grape pomace of the above variety was taken from different grape growing zones of Crimea. It contains all spectrum of biologically active grape polyphenols’ substances: anthocyans, flavonols, flavan-3-ols, oxicynnamic and oxibenzoic acids, stilbenes, procyanidins and their condensation products. Total number of anthocyans, which cause red color of grape–processed products, is between 6,7–8,9 g/kg dry weigh, total number of phlavon-3-ols, procyanidins is 101,1–125,3 g/kg dry weigh. It exceeds 90% of total polyphenols, contained in the pomace. Cabernet-Sauvignion variety polyphenolic composition was compared in different grape-growing places of Crimea. It shows that polyphenolic content in the pomace depends on grape-growning zone of the variety.
Highlights
Chemistry and biochemistry of dietary polyphenols // Nutrients
The grape pomace of the above variety was taken from different grape growing zones of Crimea
Cabernet-Sauvignion variety polyphenolic composition was compared in different grapegrowing places of Crimea. It shows that polyphenolic content in the pomace depends on grape-growning zone of the variety
Summary
Chemistry and biochemistry of dietary polyphenols // Nutrients. Hertog M.C. ntioxidant flavonols and ischemic heart disease in a Welsh population of men: the Caerphilly Study // Am. J. Wang H., Race E.J., Strikhande A.J. Anthocyanin Transformation in Cabernet Sauvignon Wine during aging // Choi E.H., Park J.H., Kim M.K., Chun H.S. Alleviation of doxorubicin – induced toxicSyntax Error: Unknown character collection 'PDFXC30-Identity'
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