Physicochemical composition of different varieties of raisins (Vitis vinifera L.) from Tunisia

Ghrairi, Fatma; Lahouar, Lamia; Amira, El Arem; Brahmi, Faten; Ferchichi, Ali; Achour, Lotfi; Saïd, Salem

doi:10.1016/j.indcrop.2012.07.008

Cited by 48 publications

(49 citation statements)

References 22 publications

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“…On the other hand Flame seedless grapes had the lowest content of manganese (0.44 mg/kg) compared with that in Early superior (0.576 mg/kg). These results are agreement with that obtained by Ghrairia et al (2013) they found that potassium 628-854 and calcium 28.67-41.70 mg/ 100 g on dry weight basis in five varieties of grapes. Also, our results are similar with that mentioned by Dani et al (2012).…”

Section: Resultssupporting

confidence: 93%

Phenolic compounds as antioxidants of some products manufactured from two cultivated Egyptian varieties of seedless grapes

El-kassas

Ali

Mostafa

2014

Annals of Agricultural Sciences

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Two varieties namely Early superior and Flame seedless grapes were analyzed qualitatively and quantitatively to evaluate the antioxidant compounds such as phenolic compounds and activities of antioxidants for the two varieties. Also prepared juices, jam and raisins were also undertaken. Results showed that there is a little significant difference for chemical constituents between the two investigated varieties except for total soluble solids which was higher in Flame seedless grape than Early superior grape. Flame seedless juices had the highest content of total phenolics and flavonoids which was 67.25 and 30.40 mg/100 ml while, flame seedless raisins had the highest content of total phenolics and flavonoids which were 100.42 and 57.07 mg/100 g. On the other hand the highest content of total phenolics and flavonoids showed in Flame seedless variety jam which was 120.94 and 80.43 mg/100 g in Flame seedless jam, and it was 83.23 and 43.10 mg/ 100 g for jams Early superior. The highest content of total phenolics caused to rise the activity of total antioxidant was showed in Flame seedless raisins (83.37%). Results also indicated that the Flame seedless variety had the highest content of both catechin and p.coumaric which was 15.66 and 27.74 lg/100 g but the lowest content was for caffeic and syringic 0.30 and 0.43 lg/100 g, respectively. On the other side, the lower content of phenolic compounds was noticed in Early superior grapes compared to Flame seedless variety. Sensory evaluation revealed that no significant differences in color for jams and raisins prepared form the two tested varieties. The taste of early superior juice recorded the highest score than Flame seedless juice. ª 2014 Production and hosting by Elsevier B.V. on behalf of Faculty of Agriculture, Ain Shams University.

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Section: Resultssupporting

confidence: 93%

Phenolic compounds as antioxidants of some products manufactured from two cultivated Egyptian varieties of seedless grapes

El-kassas

Ali

Mostafa

2014

Annals of Agricultural Sciences

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“…However, there are other important producers, such as Turkey, China, Iran, Chile, South Africa, Greece, Australia, Uzbekistan and Tunisia (Chiou et al, 2007;Andrew et al, 2010;Gary and Arianna, 2010;Ghrairi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…In recent years several authors have reported the phenolic composition and antioxidant capacity of different varieties of raisins, namely from Tunisia (Ghrairi et al, 2013), China (Meng et al, 2011), the United States (Parker et al, 2007;Zhao and Hall, 2008) and Australia (Bennett et al, 2011). However, the effects of industrial drying practices on polyphenolic content, antioxidant capacity and radical scavenger activities have not been systematically studied, especially in commercial raisin samples from the Iberian Peninsula.…”

Section: Introductionmentioning

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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“…In addition, for table grapes, several authors also reported high levels of global and individual phenolic compounds [9]. Also for grape raisins, several works reported high levels of phenolic compounds [10,11]. Thus, Sério et al [12] reported levels of total phenolic compounds from several commercial red raisins (namely from Cardinal and Moscatel of Alexandria grape varieties) that ranged from 110.8 to 406.9 mg/100 g raisin.…”

Section: Phenolic Composition Of Wine Grapes and Table Grapesmentioning

confidence: 99%

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Cosme¹,

Gonçalves²,

Bacelar³

et al. 2017

Phenolic Compounds - Natural Sources, Importance and Applications

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Phenolic compounds are secondary metabolites abundant in our diet. These compounds may afect positively or negatively the sensory characteristics of food with important impacts on color, lavor, and astringency. An adequate consumption of phenolic compounds may also ofer health beneits. After the consumption of fruits, the colon is the main site of microbial fermentation, where high molecular weight phenolic compounds are transformed into low molecular weight phenolic compounds such as phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, with evidence on health beneits for humans. A large amount of diferent phenolic compounds are responsible for physicochemical and sensory characteristics of table grapes and wines. Also, sweet cherry (Prunus avium L.) is one of the most popular temperate table fruits; they contain lavonoids, lavan-3-ols, and lavonols in addition to non-lavonoid compounds. Anthocyanins are the major polyphenols in blueberries, and this group of phytochemicals is thought to be responsible for many of the health beneits of berry consumption. Therefore, considering the importance of red/dark-colored fruits phenolic composition, the purpose of this chapter is to make a review of the most recent publications about these fruits' phenolic composition and their impact on sensorial properties as well as the efect of microorganisms on fruit phenolic composition.

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Physicochemical composition of different varieties of raisins (Vitis vinifera L.) from Tunisia

Cited by 48 publications

References 22 publications

Phenolic compounds as antioxidants of some products manufactured from two cultivated Egyptian varieties of seedless grapes

Phenolic compounds as antioxidants of some products manufactured from two cultivated Egyptian varieties of seedless grapes

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

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

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