# Vegetarian \"Sausages\" with the Addition of Grape Flour
## 3 Results and Discussion
The literature reports polyphenol content and antioxidant capacity depending on the grape variety [6; 30; 31]. In our case, the flour was obtained from the market network, and the variety was not indicated on the packaging of the grape flour. Certainly, the polyphenolic content is influenced by the grape cultivar. In their study, [PERSON] et al. (2021) examined the differences between the antioxidant capacity and the total polyphenol content of seeds from eight different grape varieties. The antioxidant content of grape seeds varied between 228.50 mg AAE (ascorbic acid equivalent)/g (94.80 mg TE (Trolox equivalent)/g) and 438.33 mg AAE/g (181.86 mg TE/g) for fat samples and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) for defatted samples [6]. The total polyphenol content in our samples increased gradually with the increasing amount of grape seed flour. The addition of grape seed flour to bread resulted in 20 times higher total polyphenol content [32]. The addition of grape seed flour (5% addition) to the experimentally produced biscuits resulted also in two-times higher total polyphenol content and thirty-times higher DPPH antioxidant activity. These increases can be explained by the fact that grape seed flour represents a good source of bioactive polyphenolic compounds [33]. Other studies focus on the addition of grape marc into meat products. For example, in the work by [PERSON] et al. (2014), the authors studied the effect of grape skins and seed pomace (GSP) on the oxidation of lipids and color change in cooked pork sausages. The GSP additions amounted to 0.5% and 1%. The results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to cooked pork sausages [34]. The antioxidant effect of red grape pomace (additions of 1% and 2%) is also confirmed by the study by [PERSON] et al. (2016), where grape pomace was used in beef sausages. This study further points to a positive sensory evaluation of these products [35]. \begin{table}
\begin{tabular}{c c} \hline \hline
**Grape flour Addition (\%)** & **Total Polyphenol Content (Galílic Acid mg/g)** \\ \hline
0 & 7.14 \(\pm\) 0.03 ** \\
1 & 8.56 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\
3 & 9.87 \(\pm\) 0.03 \({}^{\mathrm{c}}\) \\
7 & 10.11 \(\pm\) 0.02 \({}^{\mathrm{d}}\) \\
10 & 11.89 \(\pm\) 0.01 \({}^{\mathrm{e}}\) \\
20 & 12.44 \(\pm\) 0.02 \({}^{\mathrm{f}}\) \\ \hline \hline \end{tabular} \({}^{\mathrm{*}}\)Lowercase letters (a–f) indicate statistically significant (_p_ < 0.05) (estimated by one-way ANOVA test) differences within column.  
\end{table} 
Table 2: Total polyphenol content in the samples of vegetarian sausages. \begin{table}
\begin{tabular}{c c} \hline \hline
**Total Polyphenol Content (Correlation Expression: r\({}^{2}\))** & **Antioxidant Capacities** \\ \hline
53.9\% * & ABTS \\
55.9\% * & FRAP \\ \hline \hline \end{tabular} \({}^{\mathrm{*}}\)The indication that the correlation is significant at the 0.01 level (2-tailed).  
\end{table} 
Table 3: Correlation between total polyphenol content in the samples of vegetarian sausages and measured antioxidant capacities. [PERSON] et al. (2009) investigated the antioxidant capacity and content of polyphenols in different varieties of red wine. The conclusions of this study suggest that the antioxidant capacity depends mainly on the total polyphenol content and that the grape variety largely determines the content of both polyphenols and antioxidant capacity. The total antioxidant capacity determined by the FRAP method ranged from \(7.5\pm 0.1\) to \(16.6\pm 0.4\) Trolox mmol/L, and the total phenol content was determined in the range of 1447 \(\pm\) 21 and 2912 \(\pm\) 26 mg/L GAE [31]. A study by [PERSON] et al.