BIO Web Conf.
Volume 12, 201941st World Congress of Vine and Wine
|Number of page(s)||7|
|Section||Safety and Health|
|Published online||19 February 2019|
Phenolic profile and antioxidant activity of different grape (Vitis vinifera L.) varieties
1 Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzaretti 9, 20133 Milan, Italy
2 Dipartimento di Scienze Farmaceutiche, Università degli Studi di Milano, via Mangiagalli 25, 20133 Milan, Italy
3 Instituto Politecnico de Beja, Rua Pedro Soares, Apartado 6155, 7800-295 Beja, Portugal
4 Dipartimento di Scienze delle Produzioni Vegetali Sostenibili, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29100 Piacenza, Italy
5 Consiglio per la Ricerca e Sperimentazione in Agricoltura – Centro di Ricerca per l'Enologia, via Micca 35, 14100 Asti, Italy
In the last years, the interest in non-alcoholic grape products has considerably increased. Table grapes are largely produced in the Mediterranean area and their consumption has raised worldwide. Beside the positive pattern of nutrients, table grapes could provide benefits on human health. Among the health-promoting substances contained in table grapes, flavonoids (mainly anthocyanins, flavan-3-ols and flavonols) seem to be the most interesting. The aim of this study was the characterization of the phenolic pattern of sixteen grape varieties, and the evaluation of the associated antioxidant activity. The methods were: 1) Folin-Cocalteau's assay for the quantification of total polyphenol content; 2) DPPH (1,1,-diphenil-2—picrylhydrazyl) assay and 3) ORAC (Oxygen Radical Absorbance Capacity) spectrophotometric assays for the assessment of radical scavenging activity; 4) High Performance Liquid Chromatography (HPLC) method, coupled with electrospray ionization mass spectrometer (ESI-MS) and DAD detector was developed in order to obtain the phenolic pattern of grape samples. Data obtained in this study underline that some table grape varieties can show interesting phenolic pattern independently from the presence or not of seeds. This observation suggests that selected varieties of seedless grapes could represent an interesting source of healthy compounds, satisfying consumers' preferences and reducing concerns versus alcoholic beverages.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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