ALBENA GEORGIEVA DURAKOVA1; ADELINA LAZAROVA BOGOEVA1; ATANAS IVANOV PAVLOV2; KOLYO TENEV DINKOV1; RADKA ZAPRYANOVA VRANCHEVA2; VELICHKA BORISOVA YANAKIEVA3
1 University of Food Technologies, Department of Process Engineering, BG-4020 Plovdiv, Bulgaria
2 University of Food Technologies, Department of Analytical Chemistry and Physicochemistry, BG-4020 Plovdiv, Bulgaria
3 University of Food Technologies, Department of Microbiology, BG-4020 Plovdiv, Bulgaria
Durakova, A.G., A.L. Bogoeva, A.I. Pavlov, K.T. Dinkov, R.Z. Vrancheva and V.B. Yanakieva, 2018. Antioxidant activity and storage regime of grape seeds flakes – a waste product in wine elaboration. Bulg. J. Agric. Sci., 24 (3): 503–508
The current scientific research is focused on the grape seeds – a waste product retrieved after alcoholic fermentation of wine, in the form of grape seeds flakes. Recently, the grape residue has been considerated as a functional food product, a source of bioactive compounds (BAC) including antioxidants. The present study presents data about the antioxidant activity of grape seeds flakes of different grape varieties of Bulgarian origin, analysed via four analytical methods differ in mechanism and reaction conditions, namely DPPH, ABTS, FRAP and CUPRAC. The obtained results were expressed as mM TE/g extract (842.50 ± 34.75; 959.63 ± 65.05; 94.73 ± 10.42 and 200.24 ± 48.60, respectively) and mM TE/g flakes (as follows 141.40 ± 5.83; 161.06 ± 10.92; 94.89 ± 10.44 and 200.56 ± 48.68). The grape seeds flakes were stored at room temperature – 25°С and relative air humidity of 75%. The storage regime was optimized to one month by means of packaging the product in a co-extruded barrier film with copolymer covering for heat sealing. During the storage of grape seeds flakes, analysis of their microbial load, granulometric composition and moisture content were performed.