Προσδιορισμός των ολικών φαινολικών συστατικών και της αντιοξειδωτικής ικανότητας στις φλούδες και στα γίγαρτα του σταφυλιού, στις ποικιλίες Ξυνιστέρι/ Μαραθεύτικο
Date Issued
2017
Author(s)
Advisor
Abstract
Phenolic compounds belong to the phytochemicals and offer many health benefits to humans by
providing protective action against certain diseases such as cancer and heart disease. The
protective effect of phenolic compounds is mainly due to their antioxidant capacity. As
antioxidants, polyphenols have the ability to neutralize free radicals by trapping them, thus,
limiting cell damage and avoiding damage to lipids, proteins, enzymes, carbohydrates and DNA.
The aim of the present study is to determine the total phenolic component and the antioxidant
capacity of peels and seeds of the grapes of Maratheftiko and Xynisteri varieties. The
determination of total phenolic components was carried out by the Folin-Ciocalteu method and
antioxidant capacity by the DPPH method on samples of peels and seeds for each variety.
Based on the statistical analysis, it was found that the content of total phenolic components and
the antioxidant capacity of peel and seeds are different for each variety.
providing protective action against certain diseases such as cancer and heart disease. The
protective effect of phenolic compounds is mainly due to their antioxidant capacity. As
antioxidants, polyphenols have the ability to neutralize free radicals by trapping them, thus,
limiting cell damage and avoiding damage to lipids, proteins, enzymes, carbohydrates and DNA.
The aim of the present study is to determine the total phenolic component and the antioxidant
capacity of peels and seeds of the grapes of Maratheftiko and Xynisteri varieties. The
determination of total phenolic components was carried out by the Folin-Ciocalteu method and
antioxidant capacity by the DPPH method on samples of peels and seeds for each variety.
Based on the statistical analysis, it was found that the content of total phenolic components and
the antioxidant capacity of peel and seeds are different for each variety.
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