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Raisin Polyphenols and their Bioavailability in Humans
Author(s) -
Murphy Damon
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.lb421
Subject(s) - wine , bioavailability , white wine , food science , polyphenol , chemistry , caffeic acid , catechin , proanthocyanidin , rutin , protocatechuic acid , medicine , biochemistry , antioxidant , pharmacology
The polyphenol composition of raisins is not as established as it is for grapes and white wine. It was only when a raisin powder was produced through a novel extraction method that a high extraction efficiency was observed (78 ± 6.7% – 125 ± 5% recovery). Caftaric acid was seen at comparable levels to those in the literature (31.24 μg per g of raisin) whilst rutin, protocatechuic acid, epicatechin and catechin were all seen at levels lower than reported. Grapes and non‐alcoholic white wine were seen to have higher levels of detection compared to raisins for the majority of polyphenols investigated. A cross‐over intervention study (n=9) involving 100 g raisins, 400 g grapes and 300 ml non‐alcoholic white wine showed that raisins (p = 0.002) and grapes (p = 0.005) resulted in a significantly higher detection of dihydroferulic acid (DHFA) in the urine compared to non‐alcoholic white wine. The interventions did not produce significantly different levels of detection for the other metabolites detected. Raisins were seen to have the highest bioavailability of caffeic and ferulic acid (0.006 & 0.23 %) compared to grapes (0.006 & 0.003 %) and non‐alcoholic white wine (0.0001 & 0.08 %). The funding for this research was provided by Sun‐Maid Growers of California.