DETERMINATION OF THE CONTENT OF POLYPHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF GRAPE EXTRACTS OBTAINED BY PRESSURED ETHANOL AND ETHANOL EXPANDED WITH CO2

This study aimed to evaluate the content of polyphenolic compounds, andthe antioxidant capacity of grape extracts obtained under high pressure. The extractswere obtained from Ruby grape skins derived from grape pomace. The high-pressureextraction methods used were liquids expanded with CO2 and pressurized liquidextraction (PLE), with a flow rate of 2mL, pressure of 150 bar and temperature of 70°C. The highest contents of total phenols, total flavonoids and best antioxidant activityby DPPH and FRAP were obtained in URPLE extraction was 4325.7 ± 200.9 mgEAG/100 g extract and 2586.0 ± 93.0 mg EC/100 g extract, 537.02 ± 22.1 mg ET/ 100g extract and 53622.1 ± 3332.5 µmol EFS/g, respectively. After statistical analysis ofthe tests, there was no significant difference (p ≤ 0.05).