Grape seeds powder rich in nutrients, bioactive compounds, and antioxidant activities : application in chocolate biscuit

Abstract EN

This study was conducted to find out the effect of use wasted grape seeds powder (GSP) to increase and improve the nutritional value of chocolate biscuit product which added to them.

The grape fruits were washed well under running water to remove dust and sediment attached to them, then the seeds were removed from the grapes, they were washed well, drying in shade, ground in a high mixer blender and sieved 750 μm mesh to obtain a GSP 73% .

GSP was chemically analyzed, and incorporated into chocolate biscuits in three different levels, 10, 20 and 30% as a potential source of bioactive compounds and natural antioxidants.

The results indicated that GSP content was 6.71% moisture, 9.07% protein, 10.52% fat, 31.22% fiber, 2.83% ash and 39.65 % Carbohydrates.

GSP was recorded 289.56 Kcal/100g of energy, and chemical analysis indicated that GSP contains high levels of several minerals such as Ca, K and Mg about 701, 475 and 122 mg/100g respectively.

Leucine recorded the higher score 6.62% in GSP, while tryptophane recorded the lowest 2.00% .

Phytochemical analysis of GSP of flavonoids, phenols and antioxidant activity in EtOH, MeOH and water extract recorded high scores in EtOH extract 23.89 mg/g, 321.56 mg GAE/g and 243.81 mg/mL respectively.

The three different levels chocolate biscuit had a high approval rating, which shows its potential as a good addition to traditional flour