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

• Published in: Food chemistry Vol. 121; no. 3; pp. 740 - 745
• Main Authors: Breksa, Andrew P., Takeoka, Gary R., Hidalgo, Marlene B., Vilches, Ana, Vasse, Justine, Ramming, David W.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-08-2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: antioxidant activity; Antioxidants; Biological and medical sciences; catechin; chemical concentration; cultivars; epicatechin; food composition; Food industries; Fundamental and applied biological sciences. Psychology; Grapes; HPLC; Phenolics; phytochemicals; Raisins; trans-caftaric acid; Vitis vinifera; Vitis vinifera L; Vitis vinifera L; Antioxidants; Grapes; Phenolics; HPLC; Raisins; Selection; HPLC chromatography; Raisin; Antioxidant; Vitis vinifera; Vitidaceae; Dicotyledones; Angiospermae; Phenols; Spermatophyta; Cultivar
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.01.029

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
μmol 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
μg/g DW) of caftaric acid, while Fiesta contained the highest concentration (598.7
μg/g DW). Selections A56-66, A95-15, and A95-27 had much higher levels of catechin (86.5–209.1
μg/g DW) and epicatechin (126.5–365.7
μg/g DW) than the other samples.