| Literature DB >> 24837926 |
Marcos Dos Santos Lima1, Igor de Souza Veras Silani2, Isabela Maia Toaldo3, Luiz Claudio Corrêa4, Aline Camarão Telles Biasoto5, Giuliano Elias Pereira6, Marilde T Bordignon-Luiz7, Jorge Luiz Ninow8.
Abstract
The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley.Entities:
Keywords: Bioactive compounds; Grape juice; Tropical viticulture
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Year: 2014 PMID： 24837926 DOI： 10.1016/j.foodchem.2014.03.109
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514