ВАЛОРИЗИРАНЕ НА ОСТАТЪЧЕН ПРОДУКТ ОТ ПРЕРАБОТКАТА НА ВИНО VALORISATION OF BY-PRODUCT FROM THE WINE PROCESSING

M Karsheva1, E Kirova, S Georgieva2
unpublished
The grapes and its products are used in human nutrition for centuries not only for direct consumption, but also for producing of vine and other alcoholic products. There are many by-products of wine processing, as leafs, stalks, etc. Recently great attention is paid to consequences of the oxidative stress, leading to undesirable effects on human organism. A way to overcome them is using of products with antioxidant action or free radicals scavenging activity. The aim of this study is to
more » ... ate the possibility of use the winery by-products to obtain compounds with antioxidant activity. The stalks of vine are extracted with ethanol-in-water solutions with concentrations 13, 20 and 40 % vol. The total polyphenols content (TPC), the antioxidant activity (AOA) and the flavanoids contents are followed spectrophotometrically. The results are compared with the same analysis concerning wine produced from the same grapes. It was found that the extragent concentration plays an important role for the AOA. The by-products studied are a promising source for production of valuable compounds with antioxidant properties.
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