کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1218145 1494504 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Phenolic compounds and antioxidant activity of Spanish commercial grape juices
ترجمه فارسی عنوان
ترکیبات فنل و فعالیت آنتی اکسیدانی آب انگور تجاری اسپانیایی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• We studied the phenolic content and antioxidant activity of grape juices and wines.
• The concentration of antioxidant compounds was higher in red versus white grape juices.
• Red wines were the most antioxidant beverages analysed.
• Red grape juices have potentially health effects due to their phenolic content.

Evaluation of the antioxidant activity of components of the diet is important in order to establish healthy consumption patterns. Data are reported here on the antioxidant activity (FRAP and ABTS), of 20 commercial grape juices and 10 typical Spanish wines and on their content of total phenolic compounds, anthocyanins, flavonoids and 10 individual phenolic compounds (flavanols, benzoic acids and cinnamic acids, measured by HPLC-UV). Red grape juices had a significantly higher (p < 0.05) concentration of total phenols (1177 vs. 744 mg gallic acid/L), flavonoids (98 vs. 63 mg catechin/L) and a higher antioxidant activity (9.16 vs. 2.83 meq Trolox/L) in comparison to white grape juices. In comparison to the white wines, white grape juices contained more total phenols (744 vs. 286 mg gallic acid/L) and flavonoids (63 vs. 29 mg catechin/L) and evidenced higher antioxidant activity (p < 0.05). In comparison to the red wines, a lower content of total phenols (286 vs. 2358 mg gallic acid/L) and flavonoids (228 vs. 29 mg catechin/L) and an absence of anthocyanins were observed in the white wines, which are therefore less antioxidant. Although a two-fold higher concentration of antioxidant compounds was found in red wines than in red grape juices, the latter may be a good option for all age groups because of the absence of alcohol and the potentially beneficial health effects of their phenolic composition and elevated antioxidant activity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 38, March 2015, Pages 19–26
نویسندگان
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