Colour, phenolic content and antioxidant activity of grape juice

被引：74

作者：

Burin, Vivian Maria ^{[1
]}

Falcao, Leila Denise ^{[1
]}

Gonzaga, Luciano Valdemiro ^{[1
]}

Fett, Roseane ^{[1
]}

Rosier, Jean Pierre ^{[2
]}

Bordignon-Luiz, Marilde Terezinha ^{[1
]}

机构：

[1] Dept Ciencia & Tecnol Alimentos, Programa Posgrad Ciencia Alimentos, BR-88034001 Florianopolis, SC, Brazil

[2] Empresa Pesquisa & Extensao Agropecuaria Santa Ca, Estacao Expt, Videira, SC, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2010年 / 30卷 / 04期

关键词：

anthocyanins; phenolics compounds; Vitis labrusca; RADICAL-SCAVENGING CAPACITY; RED WINE; CONCORD; ANTHOCYANINS; INHIBIT;

D O I：

10.1590/S0101-20612010000400030

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566) between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation.

引用

页码：1027 / 1032

页数：6

共 38 条

[1] AMERINE M. A., 1976, ANAL VINOS MOSTOS, P19
[2] [Anonymous], 1993, ANTHOCYANINS FRUITS, DOI DOI 10.1201/9781351069700
[3] The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics
Bautista-Ortin, A. B.
Fernandez-Fernandez, J. I.
Lopez-Roca, J. M.
Gomez-Plaza, E.
[J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2007, 20 (07) : 546 - 552
[4] BRASIL, 2000, DIARIO OFICIAL 0110
[5] Fruit juice consumption modulates antioxidative status, immune status and DNA damage
Bub, A
Watzl, B
Blockhaus, M
Briviba, K
Liegibel, U
Müller, H
Pool-Zobel, BL
Rechkemmer, G
[J]. JOURNAL OF NUTRITIONAL BIOCHEMISTRY, 2003, 14 (02) : 90 - 98
[6] COMPARATIVE EVALUATION OF ANTI-PEROXIDATIVE ACTION OF SILYMARIN AND OTHER FLAVONOIDS
CAVALLINI, L
BINDOLI, A
SILIPRANDI, N
[J]. PHARMACOLOGICAL RESEARCH COMMUNICATIONS, 1978, 10 (02): : 133 - 136
[7] Radical-scavenging capacity of several Italian red wines
Cimino, Francesco
Sulfaro, Vincenzo
Trombetta, Domenico
Saija, Antonella
Tomaino, Antonio
[J]. FOOD CHEMISTRY, 2007, 103 (01) : 75 - 81
[8] ANTHOCYANIN ANTI-COPIGMENT EFFECT
DANGLES, O
WIGAND, MC
BROUILLARD, R
[J]. PHYTOCHEMISTRY, 1992, 31 (11) : 3811 - 3812
[9] Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes
Dani, C.
Oliboni, L. S.
Vanderlinde, R.
Bonatto, D.
Salvador, M.
Henriques, J. A. P.
[J]. FOOD AND CHEMICAL TOXICOLOGY, 2007, 45 (12) : 2574 - 2580
[10] Antioxidant properties of commercial grape juices and vinegars
Dávalos, A
Bartolomé, B
Gómez-Cordovés, C
[J]. FOOD CHEMISTRY, 2005, 93 (02) : 325 - 330

← 1 2 3 4 →