Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions

Costa, Elisa; Cosme, Fernanda; Jordão, António M.; Mendes‐Faia, Arlete

doi:10.20870/oeno-one.2014.48.1.1661

Cited by 49 publications

(58 citation statements)

References 34 publications

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“…4 and summarized in Table 3. Higher levels in all parameters were found on the seeded raisins than the seedless ones, although the difference in the FRAP value was not statistically significant (P>0.05 contained the highest antioxidant capacity followed by the skins and pulp (Costa et al 2014). Seed-bearing status seemed to have a greater influence on TP, TF, and antioxidant capacity than color of raisins.…”

Section: Correlation Between Seed-bearing Status With Tp Tf Andmentioning

confidence: 75%

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 Seed-bearing Status With Tp Tf Andmentioning

confidence: 75%

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

Shao

Zhang

et al. 2016

FSTR

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“…Karadeniz et al (2000) studied raisin samples, including sun-dried, dipped, and golden raisins, and found that flavonols were not influenced by processing while procyanidins and flavan-3-ols were completely degraded in all raisin samples. This problem could be partially circumvented by if producers utilize varieties with increased phenolic concentrations to produce raisins, because we know that genetic factors (other than skin colour) are key influencers of a grape cultivar's phenolic content (Jordão et al, 2001;Gatto et al, 2008;Costa et al, 2014).…”

Section: Total Phenolic Contentmentioning

confidence: 99%

“…In addition, there are other factors that could affect the polyphenolic and antioxidant capacity of this type of natural products such as the specific effects of drying (Bennett et al, 2011) and storage conditions (Sanz et al, 2001). On the other hand, the antioxidant capacity of a certain material such as grapes is nearly always associated with the quality and quantity of phenolics in the samples (Rodríguez-Bernaldo de Quirós et al, 2009;Costa et al, 2014). In addition, for Jayaprakasha et al (2001), the antioxidant capacity of raisins is associated, not only with experimental materials, but also with extraction solvents, extract concentration, and the reaction time of the methodologies used.…”

Section: Antioxidant Capacity and Scavenger Activitymentioning

confidence: 99%

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

Sério

Rivero-Pérez

Correia

et al. 2014

Ciência Téc. Vitiv.

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SUMMARYSeven different commercial grape raisins from the Spanish market were evaluated for total phenolic composition, antioxidant potential and scavenger activity. Commercial red raisins (from the Cardinal grape variety) generally had the significantly highest content of total phenolic compounds (406.9 mg/100 g raisin) and antioxidant capacity (27.88 mM Fe(II) and 10.73 mM trolox, respectively by applying FRAP and ABTS methods) while commercial white raisins had the lowest content for the parameters analyzed, especially for commercial Moscatel of Alexandria and Sultana raisins (ranging from 110.8 to 284.4 mg/100 g raisin for total phenolic compounds and ranging from 6.0 to 17.04 mM Fe(II) and from 2.43 to 8.94 mM trolox, respectively for antioxidant capacity by applying FRAP and ABTS methods). Finally, the Pearson test shows a very high correlation (0.95 and 0.97, α<0.05) between total phenolic content and antioxidant capacity. Results prove that all commercial raisin samples studied constitute a natural source of polyphenols and antioxidants, especially raisin samples obtained from the red grape variety. RESUMOEfetuou-se o estudo de 7 amostras diferentes de uvas passa comerciais disponíveis no mercado espanhol, ao nível dos compostos fenólicos totais, do potencial antioxidante e ainda da atividade sequestradora de radicais livres. As uvas passa tintas (variedade Cardinal) apresentaram no geral valores significativamente mais elevados de compostos fenólicos totais (406.9 mg/100 g uva passa), capacidade antioxidante (27.88 mM Fe(II) e 10.73 mM trolox, respetivamente pela aplicação das metodologias FRAP e ABTS) enquanto que as uvas passa brancas apresentaram valores mais baixos, em particular as amostras das variedades Moscatel de Alexandria e Sultanas (variando os valores entre 110.8 e 284.4 mg/100 g uva passa, para os compostos fenólicos totais, entre 6.0 e 17.04 mM Fe(II) e entre 2.43 e 8.94 mM trolox, respetivamente para a capacidade antioxidante pela aplicação dos métodos FRAP e ABTS). Finalmente, através da aplicação do Teste de Pearson observou-se a existência de elevada correlação (0.95 e 0.97, α<0.05) entre os compostos fenólicos totais e a capacidade antioxidante. Os resultados obtidos, provam que as amostras comerciais de uvas passa estudadas constituem uma fonte natural de compostos fenólicos e de antioxidantes, em especial as uvas passa tintas obtidas a partir da variedade Cardinal.

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“…There was a tendency for higher concentrations of total phenolic compounds and flavonoids in the second harvest season than in the first harvest season, which could be related to a better interaction between the cultivar and the rootstock, as well as the climatic conditions in the harvest season. The synthesis and accumulation of phenolic compounds in grape berries are also determined by genetic factors and the interaction between genotype and environment …”

Section: Resultsmentioning

confidence: 99%

“…The synthesis and accumulation of phenolic compounds in grape berries are also determined by genetic factors and the interaction between genotype and environment. 30 Regarding total anthocyanins, the concentrations ranged from 185.5 to 238.1 mg kg −1 berries (Syrah IAC 313) and from 286.3 to 378.0 mg kg −1 berries (Syrah 1103P). The highest levels were observed in grapes of vines grafted onto Paulsen 1103, which may be related to some dehydration of the berries and possible concentration of this compound.…”

Section: Phenolic Maturity Parametersmentioning

confidence: 99%

Chemical characteristics of grapes cv. Syrah (Vitis vinifera L.) grown in the tropical semiarid region of Brazil (Pernambuco state): influence of rootstock and harvest season

et al. 2019

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BACKGROUND Obtaining two or more successive annual vintages from the same vineyard is characteristic of regions with a tropical climate, such as the Submédio of the São Francisco Valley, Brazil. The present study aimed to characterize the chemical composition of grapes in four production cycles (i.e. two calendar years) when considering the interaction between cv. Syrah and two rootstocks. For a broad characterization, two methodologies for the extraction of phenolic compounds were used, as well as different methods of analysis. RESULTS The results obtained showed that there was an influence of rootstock and harvest season. Grapes from vines grafted onto IAC 313 contained higher concentrations of total condensed tannins (skins) and flavanols than grapes from vines grafted onto 1103P. However, the grape samples from the vines grafted onto 1103P contained higher levels of monomeric anthocyanins than the grape samples from the vines grafted onto IAC 313. The first harvest season was characterized by higher concentrations of most phenolic compounds than the second harvest season. CONCLUSION In the present study, it was possible to confirm that, in the semiarid region of Brazil, the interaction between the cultivar Syrah and the different rootstocks, as well as the climatic conditions in each harvest season, influenced the composition of the grapes, mainly in relation to phenolic compounds. © 2019 Society of Chemical Industry

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Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions

Cited by 49 publications

References 34 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

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

Chemical characteristics of grapes cv. Syrah (Vitis vinifera L.) grown in the tropical semiarid region of Brazil (Pernambuco state): influence of rootstock and harvest season

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