Colour, phenolic content and antioxidant activity of grape juice

Detalhes bibliográficos
Autor(a) principal: Burin,Vívian Maria
Data de Publicação: 2010
Outros Autores: Falcão,Leila Denise, Gonzaga,Luciano Valdemiro, Fett,Roseane, Rosier,Jean Pierre, Bordignon-Luiz,Marilde Terezinha
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400030
Resumo: Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566) between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation.
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spelling Colour, phenolic content and antioxidant activity of grape juiceanthocyaninsphenolics compoundsVitis labruscaViticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566) between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2010-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400030Food Science and Technology v.30 n.4 2010reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612010000400030info:eu-repo/semantics/openAccessBurin,Vívian MariaFalcão,Leila DeniseGonzaga,Luciano ValdemiroFett,RoseaneRosier,Jean PierreBordignon-Luiz,Marilde Terezinhaeng2011-01-26T00:00:00Zoai:scielo:S0101-20612010000400030Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-01-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Colour, phenolic content and antioxidant activity of grape juice
title Colour, phenolic content and antioxidant activity of grape juice
spellingShingle Colour, phenolic content and antioxidant activity of grape juice
Burin,Vívian Maria
anthocyanins
phenolics compounds
Vitis labrusca
title_short Colour, phenolic content and antioxidant activity of grape juice
title_full Colour, phenolic content and antioxidant activity of grape juice
title_fullStr Colour, phenolic content and antioxidant activity of grape juice
title_full_unstemmed Colour, phenolic content and antioxidant activity of grape juice
title_sort Colour, phenolic content and antioxidant activity of grape juice
author Burin,Vívian Maria
author_facet Burin,Vívian Maria
Falcão,Leila Denise
Gonzaga,Luciano Valdemiro
Fett,Roseane
Rosier,Jean Pierre
Bordignon-Luiz,Marilde Terezinha
author_role author
author2 Falcão,Leila Denise
Gonzaga,Luciano Valdemiro
Fett,Roseane
Rosier,Jean Pierre
Bordignon-Luiz,Marilde Terezinha
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Burin,Vívian Maria
Falcão,Leila Denise
Gonzaga,Luciano Valdemiro
Fett,Roseane
Rosier,Jean Pierre
Bordignon-Luiz,Marilde Terezinha
dc.subject.por.fl_str_mv anthocyanins
phenolics compounds
Vitis labrusca
topic anthocyanins
phenolics compounds
Vitis labrusca
description Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566) between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation.
publishDate 2010
dc.date.none.fl_str_mv 2010-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400030
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612010000400030
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.30 n.4 2010
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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