Total phenolic and flavonoid contents and antioxidant capacity of home-made Isabella grape (Vitis labrusca L.) vinegar

Vitis vinifera Vitaceae familyasına aittir. V. vinifera sağlığa yararlı olan meyve suyu üretiminde kullanılmakta ve sıklıkla tüketilmektedir. Mevcut araştırmanın amacı V. vinifera’dan elde edilen sirkenin antioksidan aktivitesini belirlemektir. Sirkenin toplam fenolik ve flavonoid içerikleri, Kuprik İndirgeme Antioksidan Kapasitesi (CUPRAC) aktivitesi, 2,2-difenil-1-pikrilhidrazil (DPPH) ve 2,2'-azino-bis(3-etilbenzotiyazonil-6-sülfonik asit) (ABTS) radikal süpürme etkileri araştırılmıştır. Total fenolik içeriği 160,23±0,007 µg GAE/ml olarak bulunurken; toplam flavonoid içeriği 298±0,069 µg CE/ml olarak saptanmıştır. Sirkenin CUPRAC aktivitesi ve DPPH radikal süpürme aktivitesi standartlardan daha yüksektir.

Anahtar Kelimeler:

Fenolik içerik, Antioksidan aktivite, Vitis labrusca

Total phenolic and flavonoid contents and antioxidant capacity of home-made Isabella grape (Vitis labrusca L.) vinegar

Vitis vinifera is commonly consumed and utilized to produce juice, which has health benefits. The purpose of the current study is to determine antioxidant activity of the vinegar obtained from V. vinifera. While total phenolic content was found as 160.23 ± 0.007 µg GAE/ml, total flavonoid content was determined as 298 ± 0.069 µg CE/ml. Moreover, total antioxidant capacity was detected as 113.12 ± 0.011 µg AAE/ml. CUPRAC activity and DPPH radical scavenging activity of the vinegar was higher than standards (BHT for CUPRAC activity, BHT and Rutin for DPPH activity). The grape vinegar exhibited lower ABTS radical scavenging activity than standards (BHT and Rutin). Both ABTS and DPPH radical scavenging activity of the grape vinegar and standards (BHT and Rutin) increased with the increasing concentration. ABTS activity of the vinegar ranged between 27.47% and 63.72%. This study reveals that grape vinegar possess significant antioxidant properties and may be an alternative to synthetic antioxidant agents.

Keywords:

Phenolic content antioxidant activity, Vitis labrusca, vinegar,

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