Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
نویسندگان
چکیده
The Bordeaux grape variety is the most used in production of red juices. objective work was to evaluate carotenoids, flavonoids, vitamins C, E and B complex, total fatty acids, phytates, tannins, antioxidant capacity, phenolic compounds centesimal composition whole (W) defatted (D) seed flours oil (O). Total acids were evaluated by gas chromatography (flame ionization detector). Analysis complex performed High Performance Liquid Chromatography (HPLC) (fluorescence detection). Vitamin carotenoids flavonoids HPLC (diode-array acid showed pattern: C18:2>C18:1>C16:0>C18:0. W D higher concentrations than O. had highest concentration lutein followed O D. presented increased vitamin lower levels capacity. different products affected occurrence bioactive compounds.
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ژورنال
عنوان ژورنال: Research, Society and Development
سال: 2022
ISSN: ['2525-3409']
DOI: https://doi.org/10.33448/rsd-v11i14.35888