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Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections
- Breksa, Andrew P., Takeoka, Gary R., Hidalgo, Marlene B., Vilches, Ana, Vasse, Justine, Ramming, David W.
- Food chemistry 2010 v.121 no.3 pp. 740
- raisins, grapes, cultivars, antioxidant activity, Vitis vinifera, phytochemicals, food composition, chemical concentration, catechin, epicatechin
- 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 60.9μmol 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 1141.3mg gallic acid/100g 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 (153.5μg/g DW) of caftaric acid, while Fiesta contained the highest concentration (598.7μg/g DW). Selections A56-66, A95-15, and A95-27 had much higher levels of catechin (86.5-209.1μg/g DW) and epicatechin (126.5-365.7μg/g DW) than the other samples.