Grapes Biologically Active Substances Using in the Bread Production

Abstract

A study of total phenols, tannins and antioxidant activity transferred in bread enriched with grape pips flour and Rkatsiteli wine was conducted. When adding 20 ml of Rkatsiteli, the amount of total phenols was 228 mg/l, when adding 30 ml - 315 mg/l. The amount of tannins was 74.45 mg/l and 82.71 mg/l, respectively. And the antioxidant activity was 43.41% and 57.78%. In the mentioned samples, the effect of adding wine was expressed organoleptically more in taste, smell and color than in the amount of chemical parameters transferred from the wine. However, it should be noted that the transfer of phenolic compounds from wine to bread has added antioxidant nutritional value and distinct technological and organoleptic value to the product. The phenolic compounds transferred from Rkatsiteli wine to the bread, together with other biologically active substances contained in the bread, determine the high biological activity of the bread and, accordingly, its functional purpose from a curative-prophylactic and preventive point of view.