Effect of Drying Methods on Polyphenols Content and Antioxidant Activity of Grape Skin

doi:10.7506/spkx1002-6630-201311026

Abstract

Abstract:

The effect of different drying methods on the content of total polyphenols, flavonoids, flavan-3-ols, anthocyanin
in grape skin was investigated as well as their antioxidant properties such as DPPH radical scavenging capacity and
potassium ferricyanide reducing power. The results showed that the contents of phenolic compounds in grape skin
processed by sun drying, freeze-drying, oven-drying and air-drying were significantly different. The highest contents of total
polyphenols, flavan-3-ols and anthocyanins were found in oven-dried samples, which were also found to have the strongest
antioxidant activity. The positive correlation between the contents of various polyphenols and the total antioxidant activity
was found to be significant (P ＜ 0.05) for polyphenols and flavan-3-ols. A comprehensive evaluation showed that oven
drying led to the lowest loss of phenolic compounds and the strongest antioxidant activity of dried grape sikn followed by
sun drying, which was superior to freeze-drying and air-drying. Nevertheless, from the viewpoint of pratical production and
cost, sun drying is a recommended drying method for grape skin.

Key words: grape skins, drying methods, polyphenols, antioxidant activity

CLC Number:

TS218

GUO Ze-mei1，REN Zhang-cheng1，CHEN Teng1，MA Na-na1，FANG Yu-lin1,2,*. Effect of Drying Methods on Polyphenols Content and Antioxidant Activity of Grape Skin[J]. FOOD SCIENCE, 2013, 34(11): 117-121.

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