Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity

Sério, Susana; Rivero-Pérez, María D.; Correia, Ana Cristina; Jordão, António M.; José, María Luisa González San

doi:10.1051/ctv/20142901001

Cited by 19 publications

(13 citation statements)

References 37 publications

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“…Although it has been reported that commercial red raisins generally had higher content of total phenolic compounds than the white raisins (Sério et al 2014), however, the findings in this research demonstrated that the phenolic compounds and antioxidant activity of raisins were not exclusively related with the color category.…”

Section: Correlation Between Color With Tp Tf and Antioxidantcontrasting

confidence: 91%

Polyphenolic Content and Color of Seedless and Seeded Shade Dried Chinese Raisins

Shao

Zhang

et al. 2016

FSTR

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grape cultivars, of seeded and seedless raisins from black, reddish-brown and yellowish-green grape varietieswere examined to determine the relationship between grape color, seeded status and raisin phenolic content. The raisins were analyzed for phenolic profile, total phenolic (TP) and flavonoid contents (TF), and antioxidant activities (DPPH, ABTS and FRAP). We found that despite the perception that dark colored raisins, contain higher levels of polyphenolic antioxidants, only seedless raisins from black grapes were higher in TP. Black raisins exhibited significant higher values of TP and FRAP activity than reddish-brown and yellowish-green raisins. The values of TP, TF, DPPH, ABTS, and FRAP capacities for seeded raisins were higher than those of seedless samples. Raisins could be classified into three groups and some raisins differing in seed-bearing status or color were grouped together, indicating the antioxidant properties of raisins were not only determined by raisin color, but also by their seedbearing status.Keywords: Raisin, polyphenol, color, seeded status, antioxidant capacity IntroductionChina is the world's third largest producer of raisins after the U.S. and Turkey. Most grapes are grown in Xinjiang province, China's largest province, spanning an area the combined size of France, Spain, Italy, and Germany or the six western states of the USA. The large geographical area encompasses diverse climatic zones requiring grapes varieties that are adapted to these zones.Xinjiang Province is the largest producer of green raisins . Green raisins are highly preferred by Chinese consumers over imports even though they command a higher price because of their flavor and appearance.Raisins rank the highest in concentration of total phenolic compounds and antioxidant activities among solid fruit products (Williamson and Carughi 2010;Karakaya 2001). Thompson seedless is the variety most widely grown in the world including China for both dark and green raisin production, however, other grapes such as Muscat or black grapes such as black Corinth are also grown for specialty markets. Darker colored grapes and raisins are often perceived to have higher levels of "antioxidants" and perceived to be healthier. The interest in health benefits related to polyphenolic compounds have resulted in studies of the polyphenolic content of grape varieties. Breksa et al. (2010) analyzed the polyphenol content of white grapes from six commercial U.S. varieties and ten potential selections for raisin D. Shao et al. 360 production (Breksa III et al. 2010). The composition of the fresh grapes, but not raisins were analyzed, cafteric acid also called monocaffeyltartaric acid, a phenolic acid and not a polyphenol compound, predominates in fresh grapes but is typically absent in raisins. Baiano and Terracone (2011) analyzed the polyphenol content of peels, seeds and juice of fresh grapes: four white and three red/black varieties. In seeded varieties the content of total polyphenols was 3 _ 5 times higher in seeds than in skins. The r...

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Section: Correlation Between Color With Tp Tf and Antioxidantcontrasting

confidence: 91%

Polyphenolic Content and Color of Seedless and Seeded Shade Dried Chinese Raisins

Shao

Zhang

et al. 2016

FSTR

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“…Caftaric acid and quercetin-3-O-glucoside were present in all the varieties assayed, according to the literature data, where is reported that these compounds are not generally affected by drying [4]. The presence of the seeds in Turkish raisins made them particularly rich in catechins and procyanidins, compounds that generally are affected by oxidative reactions occurring during drying, independently of the kind of procedure used [4,19]. In this study, only the processing procedures of Turkish and Portuguese raisins were known: the former were sun-dried after dipping processing, while the latter were dried on the plant.…”

Section: Discussionmentioning

confidence: 57%

Phenolic profile and antioxidant activity of different raisin (Vitis viniferaL.) samples

et al. 2016

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Abstract. In the last years, the interest in non-alcoholic grape products, aa potential alternative sources of phenolic compounds, has considerably increased. Raisins are dried grapes largely consumed in the Mediterranean area for the positive pattern of nutrients, and for recent data describing potential benefits on human health. Among the health-promoting substances contained in raisins, flavonoids seem the most interesting. The aim of this study was the application of in vitro methods for the characterization of the phenolic fraction of five samples of raisins, and, in parallel, the evaluation of their antioxidant activity. The methods were: 1) Folin-Cocalteau's assay for the quantification of total polyphenol content; 2) vanillin assay for the measure of flavan-3-ols content; 3) DPPH (1,1,-diphenil-2-picrylhydrazyl) spectrophotometric assay for the assessment of radical scavenging activity; 4) High Performance Thin Layer Chromatography for separation of phenolic substances and assessment of their antioxidant activity; 5) chromatographic separation and quantification of main active substances was performed by HPLC-DAD. Although raisins showed a high variability in their composition, they can be considered as a promising source of phenolic compounds with a significant antioxidant activity for the human diet.

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“…According to Zhang and Tsao (2016), these substances, present in some types of foods act in the prevention of chronic diseases and can contribute to minimize oxidative stress, which occurs in metabolic reactions, for example. When the grapes are inserted in the daily diet, essential nutrients such as fiber are obtained in values that contribute to health benefits, such as antioxidant, cardioprotective, anticancer, antiaging and antimicrobial effects (SÉRIO et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Packages influencing BRS Vitória raisins quality maintenance

et al. 2018

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Grapes cultivation can generate different processed products, such as wines, juices and raisins. Dehydrated fruit is widely consumed due to its benefits, being rich in antioxidants and phenolic compounds. The 'BRS Vitória' grape variety was developed in Brazil, presenting a high potential for raisins production. However, there are still no studies on the use of packaging to maintain the quality of raisins obtained from the 'BRS Vitória' variety. The aim of the present study was to evaluate the effect of three packages on the quality maintenance of 'BRS Vitoria' raisins during its shelf life for a period of 120 days. Raisins were obtained by placing grapes in forced air oven at 60 °C for about 72 hours and were packed in sealed metallized polyethylene (PL), transparent polypropylene (PP) bags and polystyrene (PE) pots with lids. Grape samples were evaluated at 0, 30, 60, 90 and 120 days of storage at 25 °C for titratable acidity, pH, color, soluble solids, firmness, antioxidant activity, total phenolics and anthocyanin. The results were submitted to variance analysis (ANOVA). In addition, a multivariate statistical analysis was performed. According to the results, it was observed that the packages did not provide significant changes in quality parameters evaluated in 'BRS Vitória' raisins, indicating the appropriate packaging as the one with the lowest cost, the transparent polypropylene. The antioxidant activity of the raisins was only affected by the storage time, remaining with levels of antioxidant activity until the end of storage. In addition, the storage time also influenced the raisins firmness and color. It was observed a significant interaction between storage time and packaging in the total phenolics content. According to the multivariate analysis, the storage time was the main influencing factor of the studied variables, regardless the used package.

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Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity

Cited by 19 publications

References 37 publications

Polyphenolic Content and Color of Seedless and Seeded Shade Dried Chinese Raisins

Polyphenolic Content and Color of Seedless and Seeded Shade Dried Chinese Raisins

Phenolic profile and antioxidant activity of different raisin (Vitis viniferaL.) samples

Packages influencing BRS Vitória raisins quality maintenance

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