Antioxidant Capacity and Total Phenolic Compounds in the Production of Quebranta Grape Peel Flour (#899)

Authors

De La Cruz-Azabache, Mario R.

Maza-Mejía, Ily Marilú

Rodríguez-Hamamura, Nadia

Rojas-Morales, David

Llaury-Angeles, Melissa

Espinoza-Meza, Libio

Quispe-Churata, Edson

Abstract

The proposed process for obtaining Quebranta grape spirit called Pisco, considers the stages of destemming, pre-fermentation of crushing, centrifugation of the pre-fermented crushing where the must is obtained for subsequent fermentation and distillation, as a by-product of the process. It has the centrifuged peel of the Quebranta grape that, when it goes through solar drying and/or drying in an oven and grinding, a flour characterized by its content of bioactive compounds is obtained. In the present study, the effect of the different stages of the aforementioned process on the antioxidant capacity and total polyphenol content of Quebranta grape peel flour (HCUQ) was evaluated. The content of total polyphenols (CPT, Folin-Ciocalteau method) and antioxidant capacity (DPPH and ABTS+ Method) were evaluated by UV-Visible spectrophotometry. According to the ANOVA test, not all the results of the production processes are equal (p<0.05) for the content of phenolic compounds and antioxidant capacity of Quebranta grape peel flour. Using the Tukey test, it was evident that for the CPT analysis, the processes that did not significantly influence are those of samples M1 and M6; for the antioxidant capacity DPPH and ABTS, all processes had a significant influence. The CPT of the samples evaluated varied between 3,283 - 5,717 mg of gallic acid equivalent/g d.m. The DPPH antioxidant capacity varied between 8.534 - 20,147 µmol Trolox equivalent/g d.m., while the ABTS+ antioxidant capacity varied between 17.393 – 54.666 µmol Trolox equivalent/g d.m.