Colour, phenolic content and antioxidant activity of grape juice

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dc.creatorVívian Maria BURIN
dc.creatorLeila Denise FALCÃO
dc.creatorLuciano Valdemiro GONZAGA
dc.creatorRoseane FETT
dc.creatorJean Pierre ROSIER
dc.creatorMarilde Terezinha BORDIGNON-LUIZ
dc.date2010
dc.date.accessioned2026-07-07T04:19:19Z
dc.descriptionViticultural 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940102030
dc.identifier.urihttp://hdl.handle.net/123456789/457738
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.30
dc.subjectAgrociencias
dc.titleColour, phenolic content and antioxidant activity of grape juice
dc.typeartículo científico

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