Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections

作者：Breksa Andrew P III^*; Takeoka Gary R; Hidalgo Marlene B; Vilches Ana; Vasse Justine; Ramming David W

来源：Food Chemistry, 2010, 121(3): 740-745.

DOI：10.1016/j.foodchem.2010.01.029

• Grapes
• Raisins
• Vitis vinifera L.
• Phenolics
• Antioxidants
• HPLC

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.

• 出版日期2010-8-1