| Autor: |
Hariram Nile Shivraj, Hwan Kim Doo, Keum Young-Soo |
| Jazyk: |
English<br />Portuguese |
| Rok vydání: |
2015 |
| Předmět: |
|
| Zdroj: |
Ciência e Técnica Vitivinícola, Vol 30, Iss 2, Pp 60-68 (2015) |
| Druh dokumentu: |
article |
| ISSN: |
2416-3953 |
| DOI: |
10.1051/ctv/20153002060 |
| Popis: |
The aim of this study was to determine anthocyanin content and antioxidant activity of 20 different grape varieties, using HPLC and DPPH, FRAP and ABTS assays, respectively. The identified anthocyanins were malvidin-3-glucoside, delphinidin-3-glucoside, petunidin-3-glucoside, cyanidin-3 glucoside, and peonidin-3-glucoside on the basis of their retention times. Comparatively the total anthocyanin content varied from 181.2 mg/100 g FW (‘Vidal Black’) to 716.4 mg/ 100 g FW (‘Catawba’). High anthocyanin content was found in ‘Catawba’ (716.4 mg/100 g), ‘Ruby Seedless’ (634.5 mg/100 g) and ‘Campbell Early’ (611.1 mg/100 g) extracts. The antioxidant activities of grape extracts varied from 32.8% (‘Campbell Early’) to 87.6% (‘Hongiseul’) by DPPH, 79.1% (‘Campbell Early’) to 197% (‘Hongiseul’) in case of FRAP and 11.1% (‘Chasselas Rouge’) to 74.5% (‘Flouxa’) by ABTS antioxidant assay. The results suggested that the anthocyanin content in studied grape varieties showed statistically significant correlation with free radical scavenging activity. Thus depending on results we say that these grape varieties may serve as a potential source of nutraceuticals and functional food development. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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