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Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions
2015
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
This study was carried out to evaluate the effect of parameters the extraction process of grape seeds extracts on the bioactive compounds. The aqueous extracts were screened for total polyphenol content and total flavonoid content wich were determined spectrophotometrically using a modified Folin-Ciocalteu method, respectively a chromogenic system of NaNO 2 -Al (NO 3 ) 3 -NaOH based method. The antioxidant activity was determined using DPPH method while their polyphenolic composition by means
doi:10.15835/buasvmcn-fst:11119
fatcat:bqybxcgsyncn3cj24is6l76kxy