The Antioxidant Activity of Grape Seeds with Different Pulverized Treatments and their Corresponding Fortified Bread
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Abstract:
Three groups of grape seeds powder were obtained by mechanical crushing method, ultrafine pulverization technology and ultrafine pulverization combined with upercritical fluid extraction technology. Specifically, they were abbreviated as GSP, UPGS, SUPGS to represent grape seeds powder, ultrafine powder of grape seeds and the ultrafine powder of skimmed grape seeds. Diameters of each sample were determined and their inside structure was evaluated under the scanning electron microscope. Then a proper bakery process was established to produce bread added with UPGS and SUPGS. The antioxidant activity of fortified bread enriched with UPGS and SUPGS before and after the process of in-vitro-digest were analysed. The results showed that fortified bread added with SUPGS still had strong antioxidant capacity after in-vitro-digest process and increased 62.4%, 43.93%, 53.2% in ABTS, DPPH scavenging activity as well as FRAP assays compared with common ones. Therefore, SUPGS-fortified bread can be applied in industrial production to enhance its antioxidant capability.
