Journal
FOOD CHEMISTRY
Volume 121, Issue 3, Pages 740-745Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.01.029
Keywords
Grapes; Raisins; Vitis vinifera L.; Phenolics; Antioxidants; HPLC
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Six raisin grape cultivars and 10 new raisin grape selections were analyzed for antioxidant activity (ABTS assay) and for total and individual phenolic compounds. Samples were freeze-dried and values are reported on a dry weight basis. Antioxidant activity across the 16 samples ranged from 7.7 to 60.9 mu mol Trolox/g DW, with A95-27 exhibiting the greatest activity. Total phenolic content, determined in gallic acid equivalents using the Folin-Ciocalteau assay, ranged from 316.3 to 1141.3 mg gallic acid/100 g DW and was strongly correlated (r = 0.990) with antioxidant results. Concentrations of individual phenolics were determined by HPLC. trans-Caftaric acid was the predominant compound in all samples. A95-15 contained the lowest concentration (153.5 mu g/g DW) of caftaric acid, while Fiesta contained the highest concentration (598.7 mu g/g DW). Selections A56-66, A95-15, and A95-27 had much higher levels of catechin (86.5-209.1 mu g/g DW) and epicatechin (126.5-365.7 mu g/g DW) than the other samples. Published by Elsevier Ltd.
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