Bioactive compounds of juices from two Brazilian grape cultivars.
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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.
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Variedade Isabella, BRS-Cora, Compostos bioativos, Polifenóis, Potencial antioxidante, Suco de uva, Antioxidant potential, Uva, Grape juice, Polyphenols, Bioactive compounds