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Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice

机译：猕猴桃和葡萄汁果渣提取物中（多）酚类化合物和抗氧化性能的比较

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The aim of this study was to evaluate the phenolic profile of grape and kiwi juice pomace by HPLC-ESI-MS, and their correlation with antioxidant properties determined with DPPH, FRAP and OH center dot scavenging assays. A total of 32 compounds have been identified including anthocyanins, flavonols, flavan-3-ols and phenolic acids. Significantly higher relative amounts of anthocyanin monoglucosides, flavan-3-ols (catechin, epicatechin, and procyanidin), and flavonols (quercetin and its derivatives) were found for grape pomace. Whereas kiwi pomace contained higher amounts of quinic acid, caffeic acid and its derivatives. Although grape pomace had higher total phenolic content (TPC), it showed lower OH center dot scavenging capacity than kiwi pomace, but better DPPH center dot scavenging activity and reducing power. This indicated that the antioxidant activities do not only rely on the TPC but also associate with their phenolic profiles. Overall the two pomaces could potentially be exploited as an inexpensive source of natural antioxidants for food production.
机译：这项研究的目的是通过HPLC-ESI-MS评估葡萄和猕猴桃果渣的酚类特征，以及它们与DPPH，FRAP和OH中心点清除法测定的抗氧化性能的相关性。总共鉴定出32种化合物，包括花青素，黄酮醇，黄烷-3-醇和酚酸。发现葡萄渣中花青素单糖苷，黄烷-3-醇（儿茶素，表儿茶素和原花青素）和黄酮醇（槲皮素及其衍生物）的相对含量高得多。奇异果渣含有较高量的奎尼酸，咖啡酸及其衍生物。尽管葡萄渣具有较高的总酚含量（TPC），但与猕猴桃渣相比具有较低的OH中心点清除能力，但DPPH中心点清除活性更好，且降低了功率。这表明抗氧化剂活性不仅取决于TPC，而且还与酚类有关。总体而言，这两种豆蔻果实可以作为廉价的天然抗氧化剂用于食品生产。

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