Antioxidant properties of the flavonoids fractions, extracted from skin and seeds of the Saperavi grapes

Author: Eka Kasrelishvili
Keywords: flavonoids, grape skin, grape seeds, oxidative stress
Annotation:

As it is known, soil-climatic factors have an effect on the chemical composition of the grape and wine made from it. Therefore all these factors will be represented on wine quality and their health effects. One such feature of the grape is the content of polyphenol compounds, including flavonoids. Flavonoids are the secondary metabolites of plants, which are characterized by a wide range of action in plants and animal cells. In animals, it regulates lipid metabolism, It is also known for its anti-inflammatory benefits. They are associated with powerful antioxidant activities leading to chronic disease prevention because they protect living organisms from oxidative stress. The aim of our study was to make spectrophotometric analyses of flavonoid fractions derived from seeds and skin of different micro-zoned Sapheravi grapes, and to study their antioxidant capacity. To reach the goals the following tasks were fulfilled: we have isolated flavonoid fractions from the seeds and the skin of Khashmi’s and Jimiti’s Sapheravi and made Spectroscopy characterization, for studying antioxidant activity. The results obtained, showed that flavonoids, isolated from seeds and skin, consist of different components, they are complex, that can be seen on the graphs of spectrophotometric analyses. There also was a difference between the antioxidant activity of different flavonoid fractions.