Compuestos fenólicos y actividad antioxidante de cáscara de uva (Vitis vinifera L.) de mesa cultivada en el noroeste de México Phenolic compounds and antioxidant activity of table grape (Vitis vinifera L.) skin from northwest Mexico

D. M.A. Molina-Quijada, L. A. Medina-Juárez, G. A. González-Aguilar, R. M. Robles-Sánchez, N. Gámez-Meza*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

33 Scopus citations

Abstract

The evaluation of the antioxidant capacity of table grape cultivars is important, because it varies according to the production area. In this work, the content of phenolic compounds and total antioxidant capacity (TAC) of skin of 4 table grapes (Vitis vinifera L.) cultivars, two green (Perlette and Sugra One) and two red (Flame and Red Globe) and one industrial variety (Carignane) was evaluated. The total phenol content was determined by Folin-Ciocalteau and TAC of the grape skin extracts by the methods of radicals scavenging ABTS•+ and DPPH. The TAC (ABTS•+) of extracts was increased (P < 0.05) in the following order: Sugra One < Flame < Perlette and Red Globe < Carignane. The higher contents of gallic acid, resveratrol and rutin were found in the extracts with the higher TAC, which correspond to the cultivars Carignane, Red Globe and Perlette.

Original languageEnglish
Pages (from-to)57-63
Number of pages7
JournalCYTA - Journal of Food
Volume8
Issue number1
DOIs
StatePublished - 2010

Keywords

  • Antioxidant capacity
  • Flavonoids
  • Natural antioxidants
  • Phenolic compounds
  • Table grapes

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