EVALUATION OF ANTIOXIDANT PROPERTIES OF GRAPE AND BERRY CONCENTRATES
Abstract
Antioxidant properties of grape, blackberry, raspberry, cherry and blackcurrant commercial concentrates were evaluated. Levels of the main phenolic compounds were determined by HPLC and total antioxidant activities (TAA) were assessed using two methods, ABTS and FRAP. Phenolic compounds concentrations varied between samples. Anthocyans and flavonols were identified in all samples analysed, while cinnamic acids were only detected in grape, cherry and blackcurrant concentrates. Stilbenoids were identified only in grape concentrate and ellagic acids only detected in raspberry and blackberry concentrates. TAA ranged between 21.42 and 270 mmol Trolox equivalents/L by the ABTS method and between 62.5 and 383 mmol Fe (II) equivalents/L by the FRAP assay. TAA values, measured by both methods, decreased in the following order: blackcurrant>cherry>raspberry>grape>blackberry. Phenolic compounds levels and total antioxidant activity values were higher than those of fresh fruits and its derivates reported by several researchers. Data shows that grape and berry concentrates may be used as ingredients for the design of functional foods with high antioxidant activity and potential health benefits.Downloads
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