Abstract
The paper experimentally assesses the characteristics of grape raw materials (vines, leaves) in terms of quantitative and qualitative composition of polyphenols - the main functional biologically active ingredients of grape processing products. For obtaining alcoholic extracts, vines and leaves of grape were pre-dispersed and extracted using the ethanol. The extraction was carried out at room temperature for several months until an equilibrium concentration of polyphenols was obtained. The extracts were separated by leaking off on a sieve. The qualitative and quantitative composition of polyphenols in alcohol extracts was determined by the HPLC method. The analysis of the obtained data shows that a broad array of polyphenols appropriate for grape pomace, seeds and stalks (flavones, flavan-3-ols, hydroxy-cinnamic, oxybenzoic acids, stilbenes, oligomeric and polymeric procyanidins) is present in vine and leaves.
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