Comparative Evaluation of the Antioxidant Potential of Besni Grape (Vitis vinifera L.) Extracts Obtained Using Different Solvents

Abstract

Aim: The in vitro antioxidant properties of water, ethanol/water, and methanol extracts obtained from commercially available Besni grape (Vitis vinifera L.) were compared. Materials and Methods: Dried Besni grape samples were extracted using three solvent systems with different polarities. Antioxidant activity was evaluated by the ferric thiocyanate method, total phenolic content by the Folin–Ciocalteu assay, and reducing power by the potassium ferricyanide method. Statistical analysis was performed using one-way ANOVA followed by Duncan’s multiple comparison test. Results: The ethanol/water extract demonstrated the highest activity in all assays. In this group, total antioxidant activity inhibition values ranged from 77.04% to 80.79%. Reducing power absorbance values varied between 0.114±0.002 and 0.465±0.002, while total phenolic content ranged from 15.93±0.05 to 19.03±0.04 mg GAE/g lyophilizate (p < 0,05). The methanol extract also exhibited considerable antioxidant activity, whereas the aqueous extract showed comparatively lower values. Increased concentration was associated with higher antioxidant activity and reducing power in all extracts. Conclusion: The antioxidant capacity of Besni grape extracts was influenced by the extraction solvent. The ethanol/water extract, in particular, showed higher phenolic content together with stronger antioxidant activity. These findings suggest that Besni grape may serve as a valuable natural antioxidant source for functional food and nutraceutical applications.

Keywords

• Besni grape
• Vitis vinifera
• antioxidant activity
• phenolic compounds
• extraction solvents

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