Bioactive compounds of juices from two Brazilian grape cultivars. (14th July 2015)

• Record Type: Journal Article
• Authors: da Silva, Juliana Kelly; Cazarin, Cinthia Baú Betim; Correa, Luiz Claudio; Batista, Ângela Giovana; Furlan, Cibele Priscila Busch; Biasoto, Aline Camarão Telles; Pereira, Giuliano Elias; de Camargo, Adriano Costa; Maróstica Junior, Mário Roberto
• Is Part Of: Journal of the science of food and agriculture. Volume 96:Number 6(2016)
• Page Start: 1990
• Page End: 1996
• Publication Date: 2015-07-14
• Subjects: Isabella grape -- BRS‐Cora grape -- grape juice -- polyphenols -- antioxidant potential -- bioactive compounds; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7309
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the polyphenol content and antioxidant activities of grape juices from two cultivars: BRS‐Cora and Isabella. Total polyphenol content (TPC), anthocyanins, antioxidant capacity (oxygen radical absorbance capacity, ferric reducing antioxidant power and 1, 1‐diphenyl‐2‐picrylhydrazyl), and phenolic profile (high‐performance liquid chromatography with diode array and fluorescence detection – HPLC‐DAD‐FLD) were determined. RESULTS: BRS‐Cora grape juice showed higher concentrations of total polyphenols and anthocyanins, as well as higher antioxidant potential, than those of Isabella grape juice. A significant positive correlation was found in TPC or anthocyanin contents when correlated with the remaining antioxidant assays. In addition, HPLC‐DAD‐FLD showed a higher total phenolic content in BRS‐Cora grape juice compared to Isabella. CONCLUSION: The present results show BRS‐Cora as a promising cultivar for grape juice production with an improved functional potential. © 2015 Society of Chemical Industry