Phenolic compounds and antioxidant activity of Spanish commercial grape juices

Moreno-Montoro, Miriam; Herrera, Manuela; Giménez-Martínez, Rafael; Navarro-Alarcón, Miguel; Rufián-Henares, José Ángel

doi:10.1016/j.jfca.2014.10.001

Cited by 92 publications

(72 citation statements)

References 61 publications

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“…17,18 Additionally, the range of 13.6-43.2 mmol/L determined by the FRAP methodology was analogous to the data reported in Italian red wines. 19,20 The TPH levels of the South American red wines ranged from 1600 to 3500 mg GAE/L, which are in accordance with previous reports in the following: French; 21 Brazilian, Chilean, and Portuguese; 22 Italian; 19 Australian; 17 and Spanish 23 red wines. For the TF, the mean average value found was 3.6 mmol/L in accordance with those previously reported in different South American red wines.…”

Section: Discussionsupporting

confidence: 91%

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Osorio-Macías¹,

Vásquez²,

Carrasco³

et al. 2018

IJWR

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Section: Discussionsupporting

confidence: 91%

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Osorio-Macías¹,

Vásquez²,

Carrasco³

et al. 2018

IJWR

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“…CUPRAC-measured antioxidant capacity was significantly lower than the ORAC values, indicating that enriched grape juice has a more potent radical scavenging capacity by hydrogen atom transfer than reducing capacity via electron transfer. Similar findings were reported after comparing ABTS-and FRAP-measured antioxidant capacities [9].…”

Section: Phenolics As Antioxidant Agentssupporting

confidence: 86%

“…The antioxidant capacity of enriched juice in this study, as measured by the ability of antioxidants to scavenge ABTS + radicals, was found~3.6-and~8.0-fold higher than for base grape musts (Table 3) and exceeded the values reported for commercial white, red, and purple grape juices at least three-fold [9,50]. Values of antioxidant capacity did not show a linear relationship with monomeric anthocyanin contents (Pearson coefficient r = −0.080; p = 0.837) and total polyphenol contents (r = 0.317; p = 0.407), contrary to flavonoid contents (r = 0.743; p = 0.022).…”

Section: Phenolics As Antioxidant Agentscontrasting

confidence: 61%

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

et al. 2018

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Abstract:The recovery of antioxidants from complex winery and grapevine by-products into Vitis vinifera must offers new opportunities for wine grapes by the development of a new, enriched fruit juice. However, this demands the search for new valorization methods to get hold of additional antioxidant compounds. The objective of this study was to find a novel functionality for grape pomace, grapevine leaves, and canes by its reuse as a functional matrix for the extraction of antioxidants into grape must. After thermomaceration, 22 polyphenols were identified by high performance liquid chromatography and mass spectrometry. Grape pomace was a good source of anthocyanins (malvidin-3-glucoside), while flavonols (quercetin-3-hexoside) and phenolic acids (caftaric acid) were the main phenolic compounds in leaf extracts. Catechin dimer was the only polyphenol compound present in all of the matrices. Enriched grape juice comprised by 40:20:40 (v/v/v) of pomace, leaf, and cane extracts, yielded an oxygen radical absorbance capacity of pirogallol red and fluorescein ratio of 0.70, indicating that the reactivity of antioxidants present in enriched grape juice was at least as efficient as other polyphenol-rich beverages. Thus, pomace, leaves and canes supply additional polyphenols to grape must that results into a beverage with promissory antioxidant activity and potential health benefits.

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“…§ Total phenolics measured with Folin-Ciocalteu expressed as mg L À1 equivalent to gallic acid. from 34 to 109.7 mg L À1 , higher than those mentioned by Moreno-Montoro et al (2015) for Spanish grape juices, with mean reported values of 0.53 and 3.07 mg L À1 , for white and red juices, respectively.…”

Section: Anthocyaninsmentioning

confidence: 59%

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

et al. 2015

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The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60 °C and 3.0 mL 100 kg(-1) of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.

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Phenolic compounds and antioxidant activity of Spanish commercial grape juices

Cited by 92 publications

References 61 publications

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

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