Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections

被引：81

作者：

Breksa, Andrew P., III ^{[1
]}

Takeoka, Gary R. ^{[1
]}

Hidalgo, Marlene B. ^{[1
]}

Vilches, Ana ^{[1
]}

Vasse, Justine ^{[1
]}

Ramming, David W. ^{[2
]}

机构：

[1] ARS, USDA, Western Reg Res Ctr, Albany, CA 94710 USA

[2] ARS, USDA, Crop Dis Pests & Genet Res Unit, Pother, CA 93648 USA

来源：

FOOD CHEMISTRY | 2010年 / 121卷 / 03期

关键词：

Grapes; Raisins; Vitis vinifera L; Phenolics; Antioxidants; HPLC; HEART-DISEASE; CAPACITY; RED; VARIETIES; BERRIES; ACIDS;

D O I：

10.1016/j.foodchem.2010.01.029

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Six raisin grape cultivars and 10 new raisin grape selections were analyzed for antioxidant activity (ABTS assay) and for total and individual phenolic compounds. Samples were freeze-dried and values are reported on a dry weight basis. Antioxidant activity across the 16 samples ranged from 7.7 to 60.9 mu mol Trolox/g DW, with A95-27 exhibiting the greatest activity. Total phenolic content, determined in gallic acid equivalents using the Folin-Ciocalteau assay, ranged from 316.3 to 1141.3 mg gallic acid/100 g DW and was strongly correlated (r = 0.990) with antioxidant results. Concentrations of individual phenolics were determined by HPLC. trans-Caftaric acid was the predominant compound in all samples. A95-15 contained the lowest concentration (153.5 mu g/g DW) of caftaric acid, while Fiesta contained the highest concentration (598.7 mu g/g DW). Selections A56-66, A95-15, and A95-27 had much higher levels of catechin (86.5-209.1 mu g/g DW) and epicatechin (126.5-365.7 mu g/g DW) than the other samples. Published by Elsevier Ltd.

引用

页码：740 / 745

页数：6

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