Bioactive compounds of juices from two Brazilian grape cultivars.

BACKGROUND: Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the polyphenol content and antioxidant activities of grape juices from two cultivars: BRS-Cora and Isabella. Total polyphenol content (TPC), anthocyanins, antioxidant capacity (oxygenradical absorbance capacity, ferric reducing antioxidantpower and1,1-diphenyl-2-picrylhydrazyl), and phenolic profile (high-performance liquid chromatography with diode array and fluorescence detection ? HPLC-DAD-FLD) were determined. RESULTS: BRS-Cora grape juice showed higher concentrations of total polyphenols and anthocyanins, as well as higher antioxidant potential, than those of Isabella grape juice. A significant positive correlation was found in TPC or anthocyanin contents when correlated with the remaining antioxidant assays. In addition, HPLC-DAD-FLD showed a higher total phenolic content in BRS-Cora grape juice compared to Isabella. CONCLUSION: The present results showBRS-Cora as a promising cultivar for grape juice production with an improved functional potential. Keywords: Isabella grape; BRS-Cora grape; grape juice; polyphenols; antioxidant potential; bioactive compounds

Bibliographic Details

Main Authors:	SILVA, J. K., CAZARIN, C. B. B., CORREA, L. C., BATISTA, A. G., FURLAN, C. P. B., BIASOTO, A. C. T., PEREIRA, G. E., CAMARGO, A. C. de, MARÓSTICA JUNIOR, M. R.
Other Authors:	JULIANA KELLY DA SILVA, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo 13083-862, Brazil; CINTHIA BAÚ BETIM CAZARIN, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo 13083-862, Brazil; LUIZ CLAUDIO CORREA, CPATSA; ÂNGELA GIOVANA BATISTA, Brazilian Agricultural Research Corporation, Embrapa Tropical Semi-arid, Petrolina, Pernambuco 56302-970, Brazil; CIBELE PRISCILA BUSCH FURLAN, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo 13083-862, Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV; ADRIANO COSTA DE CAMARGO, Department of Agri-Food Industry, Food & Nutrition, ?Luiz de Queiroz? College of Agriculture, University of São Paulo, CEP 13418-900, Piracicaba, SP, Brazil; MÁRIO ROBERTO MARÓSTICA JUNIOR, Correspondence to:Mário RobertoMaróstica Junior,Departamento deAlimentos e Nutrição, Rua Monteiro Lobato 80, Cidade Universitária, Campinas-SP, Brazil. E-mail: mario@fea.unicamp.b.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2017-01-03
Subjects:	Variedade Isabella, BRS-Cora, Compostos bioativos, Polifenóis, Potencial antioxidante, Suco de uva, Antioxidant potential, Uva, Grape juice, Polyphenols, Bioactive Compounds,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059836
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