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Bioactive compounds of juices from two Brazilian grape cultivars
Author(s) -
da Silva Juliana Kelly,
Cazarin Cinthia Baú Betim,
Correa Luiz Claudio,
Batista Ângela Giovana,
Furlan Cibele Priscila Busch,
Biasoto Aline Camarão Telles,
Pereira Giuliano Elias,
de Camargo Adriano Costa,
Maróstica Junior Mário Roberto
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7309
Subject(s) - polyphenol , oxygen radical absorbance capacity , chemistry , food science , antioxidant , high performance liquid chromatography , cultivar , anthocyanin , antioxidant capacity , flavonoid , botany , chromatography , biochemistry , biology
BACKGROUND Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the polyphenol content and antioxidant activities of grape juices from two cultivars: BRS ‐Cora and Isabella. Total polyphenol content ( TPC ), anthocyanins, antioxidant capacity (oxygen radical absorbance capacity, ferric reducing antioxidant power and 1,1‐diphenyl‐2‐picrylhydrazyl), and phenolic profile (high‐performance liquid chromatography with diode array and fluorescence detection – HPLC‐DAD‐FLD ) were determined. RESULTS BRS ‐Cora grape juice showed higher concentrations of total polyphenols and anthocyanins, as well as higher antioxidant potential, than those of Isabella grape juice. A significant positive correlation was found in TPC or anthocyanin contents when correlated with the remaining antioxidant assays. In addition, HPLC‐DAD‐FLD showed a higher total phenolic content in BRS ‐Cora grape juice compared to Isabella. CONCLUSION The present results show BRS ‐Cora as a promising cultivar for grape juice production with an improved functional potential. © 2015 Society of Chemical Industry