Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product

Abstract

This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were added to the loaves made of bread flour and gluten-free flour mixture, and then the changes in their antioxidant and polyphenol content were examined. Based on the results, there were significant differences between the polyphenol and antioxidant content of grape seed varieties. The antioxidant content of the grape seeds varied between 228.50 mg AAE/g (94.80 mg TE/g) and 438.33 mg AAE/g (181.86 mg TE/g) in case of fatty samples, and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) in case of defatted samples. The total polyphenol content of the fatty samples changed between 91.16 and 221.81 mg GAE/g; in case of defatted samples, it ranged from 46.01 to 207.68 mg GAE/g. Rhine Riesling contained the greatest amount of these compounds. The functionality of loafs was confirmed by spectrophotometric analysis. Total polyphenol content ranged from 0.91 to 3.16 mg GAE/g in case of wheat loafs, and from 1.39 to 5.92 mg GAE/g in case of gluten-free loafs, while the total antioxidant content changed between 0.70 and 6.44 mg AAE/g in case of wheat loafs, and ranged from 2.55 to 9.75 in case of gluten-free loafs. Graphic abstract

Vegetarian “Sausages” with the Addition of Grape Flour

“…Kapcsándi et al ( 2021) used ethanol and water in a ratio of 50:50 v/v% to extract the antioxidants and polyphenols, while methanol and water were used in a ratio of 80:20 to extract the active ingredients from the bread loaf. The results of the study showed that methanol does not provide the best extraction efficiency of these compounds [6].…”

“…The correlations between the total polyphenol content and measured antioxidant activities are shown in Table 3; it can be seen that a very significant (p < 0.01) positive correlation was found between the higher antioxidant activities (ABTS and FRAP) and higher total polyphenol contents in experimentally produced vegetarian sausages. The literature reports polyphenol content and antioxidant capacity depending on the grape variety [6,30,31]. In our case, the flour was obtained from the market network, and the variety was not indicated on the packaging of the grape flour.…”

“…In their study, Kapcsándi et al (2021) examined the differences between the antioxidant capacity and the total polyphenol content of seeds from eight different grape varieties. The antioxidant content of grape seeds varied between 228.50 mg AAE (ascorbic acid equivalent)/g (94.80 mg TE (Trolox equivalent)/g) and 438.33 mg AAE/g (181.86 mg TE/g) for fat samples and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) for defatted samples [6].…”

“…Grape seeds, out of which grape pomace is mainly produced, make up only 5% of the weight of the fruit, but 60-70% of the total polyphenol content is concentrated in them [5,6].…”

Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water

“…At the same time, it is necessary to ensure their quality and safety. In work [4] it is shown that traditional bakery products do not differ in special useful properties, long shelf life, therefore, manufacturers are increasingly improving the formulation of their products. The solution to this problem of the quality and safety of bakery products depends not only on changes in the composition of ingredients and the balance of the nutrition structure, but also on the equipment that provides the required performance.…”