Antioxidant activity and consumer acceptance of grape seed flour-containing food products

International Journal of Food Science and Technology

Volumn 47, Issue 3, 2012, Pages 592-602

  Rosales Soto, Maria U ^a   Brown, Kelsie ^a   Ross, Carolyn F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Functional food; Grape seed flour; Product development; Waste

Indexed keywords

ANTIOXIDANT ACTIVITIES; CABERNET-SAUVIGNON; CONSUMER ACCEPTABILITY; CONSUMER ACCEPTANCE; CONSUMER SENSORY; FUNCTIONAL FOODS; GRAPE SEEDS; RADICAL SCAVENGING;

CEREAL PRODUCTS; FREE RADICALS; FRUITS; PRODUCT DEVELOPMENT; SEED; WASTES;

WINE;

VITACEAE;

EID: 84857037027     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02882.x     Document Type: Article

References (47)

1. Alonso, M.A., Gullen, D.A., Barroso, C.G., Puertas, B. & Garcia, A. (2002). Determination of antioxidant activity in wine byproducts and its correlation with polyphenolic content. Journal of Agricultural and Food Chemistry, 50, 5832-5836.
2. America's Test Kitchen (2010). Pancake mixes. [Internet document] URL Accessed 03/25/2011.
3. Ares, G., Barreiro, C., Deliza, R. & Gambaro, A. (2009). Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts. Food Research International, 42, 871-878.
4. Bucić-Kojić, A., Planinić, M., Tomas, S., Jakobek, L. & Šeruga, M. (2009). Influence of solvent and temperature on extraction of phenolic compounds from grape seed, antioxidant activity and colour of extract. International Journal of Food Science and Technology, 44, 2394-2401.
5. Chauvin, M.A., Younce, F., Ross, C. & Swanson, B. (2008). Standard scales for crispness, crackliness and crunchiness in dry and wet foods: relationship with acoustical determinations. Journal of Texture Studies, 39, 345-368.
6. Cheng, Z.H., Moore, J. & Yu, L.L. (2006). High-throughput relative DPPH radical scavenging capacity assay. Journal of Agricultural and Food Chemistry, 54, 7429-7436.
7. Choi, C.S., Chung, H.K., Choi, M.K. & Kang, M.H. (2010). Effects of grape pomace on the antioxidant defense system in diet-induced hypercholesterolemic rabbits. Nutrition Research and Practice, 4, 114-120.
8. Davidov-Pardo, G., Arozarena, I. & Marin-Arroyo, M.R. (2011). Stability of polyphenolic extracts from grape seeds after thermal treatments. European Food Research and Technology, 232, 211-220.
9. Drewnowski, A. & Gomez-Carneros, C. (2000). Bitter taste, phytonutrients, and the consumer: a review. American Journal of Clinical Nutrition, 72, 1424-1435.
10. Eberhardt, M.V., Lee, C.Y. & Liu, R.H. (2000). Nutrition - antioxidant activity of fresh apples. Nature, 405, 903-904.
11. Euromonitor International: Global briefing (2009). Snack Bars: healthier snack option for global consumers - December.
12. Euromonitor International: Country sector briefing (2010a). Noodles - US. September.
13. Euromonitor International: Global briefing (2010b). Global wine: challenge and opportunities facing the wine industry. May.
14. Finnie, S.M., Bettge, A.D. & Morris, C.F. (2006). Influence of flour chlorination and ingredient formulation on the quality attributes of pancakes. Cereal Chemistry, 83, 684-691.
15. Gil, M.I., Tomas-Barberan, F.A., Hess-Pierce, B. & Kader, A.A. (2002). Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. Journal of Agricultural and Food Chemistry, 50, 4976-4982.
16. González-Mateo, S., González-Sanjosé, M.L. & Muñiz, P. (2009). Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential. Food and Chemical Toxicology, 47, 2798-2805.
17. González-Paramás, A.M., Esteban-Ruano, S., Santos-Buelga, C., de Pascual-Teresa, S. & Rivas-Gonzalo, J.C. (2004) Flavanol content and antioxidant activity in winery byproducts. Journal of Agricultural and Food Chemistry, 52, 34-38.
18. Halvorsen, B.L., Holte, K., Myhrstad, M.C.W., Barikmo, I., Hvattum, E., Remberg, S.F., Wold, A., Haffner, K., Baugerød, H., Andersen, L.F., Moskaug, Ø., Jacobs, D.R., Blomhoff, R. (2002). A systematic screening of total antioxidants in dietary plants. The Journal of Nutrition, 132, 461-471.
19. Hogan, S., Canning, C., Sun, S., Sun, X.X. & Zhou, K.Q. (2010a). Effects of grape pomace antioxidant extract on oxidative stress and inflammation in diet induced obese mice. Journal of Agricultural and Food Chemistry, 58, 11250-11256.
20. Hogan, S., Zhang, L., Li, J.R., Sun, S., Canning, C. & Zhou, K.Q. (2010b). Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase. Nutrition and Metabolism, 7, 71.
21. Hoye, C. (2009). Value-added product development utilizing Washington state grape seed flour. Thesis for the degree of Master of Science in Food Science. Pp. 78-79. Pullman, USA: Washington State University.
22. Huang, D.J., Ou, B.X. & Prior, R.L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53, 1841-1856.
23. Lesschaeve, I. & Noble, A.C. (2005). Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. American Journal of Clinical Nutrition, 81, 330S-335S.
24. Ley, J.P. (2008). Masking bitter taste by molecules. Chemosensory Perception, 1, 58-77.
25. Marquart, L., Chan, H.W., Orsted, M., Schmitz, K.A., Arndt, E.A. & Jacobs, D.R. (2006). Gradual incorporation of whole-grain flour into grain-based products. Cereal Foods World, 51, 114-117.
26. Meilgaard, M., Civille, G.V. & Carr, B.T. (1999). Sensory Evaluation Techniques. Pp. 177-185. New York, USA: CRC Press.
27. Mintel (2010). Cereal and snack bars. [Internet document] URL Accessed 03/25/2011.
28. Morales, F.J., Martin, S., Acar, O.C., Arribas-Lorenzo, G. & Gokmen, V. (2009). Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach. European Food Research and Technology, 228, 345-354.
29. Negro, C., Tommasi, L. & Miceli, A. (2003). Phenolic compounds and antioxidant activity from red grape marc extract. Bioresource and Technology, 87, 41-44.
30. Nerantzis, E.T. & Tataridis, P. (2006). Integrated enology - utilization of winery by-products into high added value products. Journal of Food Science and Technology, 3, 1-12.
31. Oh, N.H., Seib, P.A., Deyoe, C.W. & Ward, A.B. (1983). Noodles.1. Measuring the textural characteristics of cooked noodles. Cereal Chemistry, 60, 433-438.
32. Ozvural, E.B. & Vural, H. (2011). Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Science, 88, 179-183.
33. Payne, C., Bowyer, P.K., Herderich, M. & Bastian, S.E.P. (2009). Interaction of astringent grape seed procyanidins with oral epithelial cells. Food Chemistry, 115, 551-557.
34. Peng, X., Ma, J., Cheng, K.-W., Jiang, Y., Chen, F. & Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry, 119, 49-53.
35. Petitot, M., Boyer, L., Minier, C. & Micard, V. (2010). Fortification of pasta with split pea and faba bean flours: pasta processing and quality evaluation. Food Research International, 43, 634-641.
36. Rotava, R., Zanella, I., Da Silva, L.P. et al. (2009). Antibacterial, antioxidant and tanning activity of grape by-product. Ciencia Rural, 39, 941-944.
37. Rupasinghe, H.P.V., Wang, L.X., Huber, G.M. & Pitts, N.L. (2008). Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107, 1217-1224.
38. Shih, F.F., Truong, V.D. & Daigle, K.W. (2006). Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality, 29, 97-107.
39. Spanos, G.A. & Wrolstad, R.E. (1990). Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry, 38, 1565-1571.
40. Stratil, P., Kuban, V. & Fojtova, J. (2008). Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech Journal of Food Sciences, 26, 242-253.
41. Sung, J. & Lee, J. (2010) Antioxidant and antiproliferative activities of grape seeds from different cultivars. Food Science and Biotechnology, 19, 321-326.
42. Tang, C., Hsieh, F., Heymann, H. & Huff, H.E. (1999). Analyzing and correlating instrumental and sensory data: a multivariate study of physical properties of cooked wheat noodles. Journal of Food Quality, 22, 193-211.
43. Torres, J.L., Varela, B., Garcia, M.T. et al. (2002). Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. Journal of Agricultural and Food Chemistry, 50, 7548-7555.
44. Velioglu, Y.S., Mazza, G., Gao, L. & Oomah, B.D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46, 4113-4117.
45. Wang, R. & Zhou, W. (2004). Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry, 52, 8224-8229.
46. Wood, J.A. (2009). Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science, 49, 128-133.
47. Yu, L. (2008). Wheat Antioxidants. Pp. 79-80. Hoboken, USA: Wiley-Interscience.