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

Breksa, Andrew P.; Takeoka, Gary R.; Hidalgo, Marlene B.; Vilches, Ana; Vasse, Justine; Ramming, David W.

doi:10.1016/j.foodchem.2010.01.029

Cited by 88 publications

(87 citation statements)

References 22 publications

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“…Breksa et al (2010) has reported that golden raisin contained total polyphenol of 357.70 mg GAE/100 g, which was similar to this study. The polyphenol content in black raisin (271.67 mg GAE/100 g) was reported to be much lower compared to golden raisin.…”

Section: Discussionsupporting

confidence: 91%

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Khairuddin¹,

Haron²,

Yahya³

et al. 2017

JAS

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Dried fruits contained higher amount of energy and nutrient density compared to the fresh ones. This study was conducted to determine and compare the content of nutrients and polyphenols in dried dates, raisin, apricot and fig. Dried fruit samples were bought from three different stores in Selangor and analyzed in triplicates. AOAC (1997) standard methods were used for proximate analyses. The total sugar and polyphenol contents were determined using Dubois and Folin-Ciocalteu methods, respectively. Highest moisture content was found in dried apricots (35.26%) while the lowest one was in Mariami dates (21

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Section: Discussionsupporting

confidence: 91%

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Khairuddin¹,

Haron²,

Yahya³

et al. 2017

JAS

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“…In recent years, several authors have reported on the phenolic composition and antioxidant capacity of several red and white grapes from different varieties, grape berry fractions and countries (Orak, 2007;Bozan et al, 2008;Poudel et al, 2008;Yang et al, 2009;Xu et al, 2010;Breksa et al, 2010). However, in these studies the grapes were only generally harvested at optimum maturity or technological maturation.…”

Section: Introductionmentioning

confidence: 99%

Relationship Between Antioxidant Capacity, Proanthocyanidin and Anthocyanin Content During Grape Maturation of Touriga Nacional and Tinta Roriz Grape Varieties

Jordão

Correia

2016

SAJEV

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To investigate antioxidant capacity in seeds and skins during grape maturation and its relationship with anthocyanin and proanthocyanidin content, two Portuguese red grape varieties, Touriga Nacional and Tinta Roriz (Vitis vinifera L.) were studied. Two analytical methods were used for antioxidant capacity analysis: the DPPH and ABTS methods. Proanthocyanidins from seeds and skins were separated into monomers, oligomers and polymers, while 13 individual anthocyanins from the skins were also evaluated by HPLC. For both grape varieties studied, antioxidant capacity from the skins and seeds was characterised during grape maturation by a general decrease, mainly in the first weeks after véraison, followed by stabilisation and a slight increase in the values in the last three weeks of ripening. A similar tendency was observed for the amount of all the different proanthocyanidin fractions quantified. Our results also showed that seeds are an important source of proanthocyanidins with respect to the grape berry skins. Seeds were also the grape berry fraction with the highest antioxidant capacity when compared to the antioxidant capacity content of the skins. For the 13 individual monomeric anthocyanins quantified during grape maturation, evolution was generally characterised by a continuous increase in the values. However, for some of the individual anthocyanins, the continuous increase was followed by stabilisation or a decrease in the values in the last weeks of ripening. Finally, there was a positive relationship between the different proanthocyanidin fractions and antioxidant capacity of both grape varieties studied; while a negative relationship during grape maturation was obtained for individual anthocyanins. INTRODUCTIONGrapes have long been appreciated for their rich content of phenolic compounds such as gallic acid, catechin, anthocyanins and resveratrol, and a wide variety of procyanidins (Cheynier & Rigaud, 1986;Ricardo-da-Silva et al., 1992a;Jordão et al., 1998aJordão et al., , 1998bKennedy et al., 2000aKennedy et al., , 2001 Jordão et al., 2001a,b;Sun et al., 2001). Phenolic compounds can be classified into two groups: flavonoids and nonflavonoids. The main C 6 -C 3 -C 6 flavonoids in wine include conjugates of the flavonols, quercetin and myricetin; flavin-3-ols (+)-catechin and (-)-epicatechin; and anthocyanins. The nonflavonoids incorporate the C 6 -C 1 hydroxy-benzoic acids, and gallic and ellagic acids; the C 6 -C 3 hydroxycinnamates caffeic, caftaric and p-coumaric acids, and the C 6 -C 2 -C 6 stilbenes trans-resveratrol, cis-resveratrol, and trans-resveratrol glucoside.In the grape berry, flavonoids such as anthocyanins are located mainly in the skins (Jordão et al., 1998a), while the flavan-3-ols (catechins and proanthocyanidins) are present in the skins, seeds and stems (Ribéreau-Gayon, 1972; Ricardoda-Silva et al., 1992b;Fuleki & Ricardo-da-Silva, 1997;Kennedy et al., 2000aKennedy et al., , 2000b Jordão et al., 2001a,b;Sun et al., 2001).Anthocyanin accumulation in the vacuoles of the skin begins ...

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“…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.…”

Section: Introductionmentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Cited by 88 publications

References 22 publications

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Relationship Between Antioxidant Capacity, Proanthocyanidin and Anthocyanin Content During Grape Maturation of Touriga Nacional and Tinta Roriz Grape Varieties

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

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