Published in Scientific Papers. Series B, Horticulture, Vol. LXIII, Issue 1
Written by Sorin MARIN, Iuliana Diana BĂRBULESCU, Ana Maria PERTEA, Mihaela Petruța MATEI, Simona Ioana MARINESCU, Ruxandra Florina TEODORESCU, Daniela MARIN, Corina DUMITRACHE, Valerica TUDOR, Răzvan Ionuț TEODORESCU
The paper relates to obtaining new feed ingredients based on dry grape marc rich in polyphenols, using the grape marc from Pietroasa vineyard. In the study presented herein, was also determined the content of total polyphenols (TP) and the antioxidant activity of 4 samples from white and red grape marc varieties before (freezed samples control) and after drying. The grape marc investigated in this study was obtained in 2017 from 'Riesling Italian’ and 'Tamaioasa Romaneasca’ (white sample) and from 'Merlot 'and 'Burgund mare ' (red sample).The samples drying were carried out by two processes also made in light and dark by dehydration and by drying in the oven for 24 hours at 50-60°C, and the polyphenol content was compared. The TP content is correlated with the dehydration method for three of the 4 analyzed samples. The high content of TP 4928.3 mg/100g GAE equivalent (Folin-Ciocalteu method), was found in the 'Merlot 'grape marc variety dried by dehydration at dark (p<0.05). The antioxidant activity determined by the DPPH method was approximately similar (7.5 mM TRE) for all sample and drying methods. Antioxidant properties of new feed ingredients were based on the drying methods of the grape marc varieties.
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