Bioactive Compounds of Georgian National Food: Determination of Antioxidant Activity

Abstract

The diversity of the food in Georgia is directly connected with the ­biodiversity of the country consisting of 14 different soil climatic zones, beginning from subtropical and including steppe and alpine areas. The country is characterized by great amount of plants (the amount of endemic plants exceeds 1,100). Plants grown in the country contain hundreds of structurally different secondary metabolites the majority of which are characterized by definite physiological activity. Bioflavonoids, characterized by extremely high antioxidant activity, seem to be especially interesting. Other secondary metabolites presented in plants in high amount are: phenolics, organic and amino acids, vitamins of different groups, alkaloids, terpens, glycosides, etc. Antioxidant potential of Georgian wines and some Georgian food have been determined. All the food tested showed high antioxidant activity. Georgian wines (both red and white) produced by Kakhetian Technology are characterized by higher content of flavonoids and antioxidant activity than European type wines. The content of phenolic compounds and antioxidant activity is much higher in red wines than in whiter ones. On the base of Georgian flora ­biologically active biocomposites have been produced. These biocomposites show high antioxidant and antimicrobial activities. They are successfully used in food industry as biologically active food additives including food colorants.