Phytochemical Composition and Antioxidant Activity of Fresh and Dried Grape (Vitis vinifera) Fruit Proportions


Authors : D. Jancy Rani; Dr. S.S. Vijayanchali

Volume/Issue : Volume 6 - 2021, Issue 4 - April

Google Scholar : http://bitly.ws/9nMw

Scribd : https://bit.ly/3f6roZR

Phytochemicals and antioxidants are naturally occurring compounds found in plants, especially fruits that have anti-inflammatory properties and protect against a variety of diseases. Foods derived from plants play an important role in avoiding oxidative stress-related diseases like cancer, cardiovascular disease, and diabetes. Antioxidants are substances that can avoid or delay cell damage caused by free radicals, which are unstable molecules generated by the body in response to environmental and other stresses. Antioxidants are believed to be abundant in many plantbased foods. Grape (Vitis vinifera) fruits are rich in phytochemicals and antioxidants, and are one of the world's most commonly eaten fruits. Grape skin and seed extracts have potent free radical scavenging and inhibit lipid oxidation in a number of food and cell models in vitro. Hence the objectives of this present study was to identify and quantify the phytochemicals and to identify the antioxidant activity of the fresh and cabinet dried grape fruit proportions such as skin, pulp and seeds. Preliminary qualitative phytochemical analysis was carried out by the standard methodology to identify the secondary metabolites like alkaloids, flavonoids, quinons, phlobatannin, phenol, saponin, tannin, terpenoids and steroids. Quantitative phytochemical test such as Alkaloids, Flavonoids and Total Phenol were also done. Tests were done in triplicates and the results were interpreted in tables. It can be concluded that the fresh grape seed had the better profile of phytochemical and antioxidant activity.

Keywords : Phytochemicals, Defense mechanism, Free Radical Scavenging, and Antioxidants.

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