Phenolics and Antioxidant Capacity of Table Grape (Vitis vinifera L.) Cultivars Grown in Chile

Authors

  • Mariane Lutz,

    1. Authors Lutz, Jorquera, and Henriquez are with Centro de Investigación y Desarrollo de Alimentos Funcionales (CIDAF), Univ. de Valparaíso, Valparaíso, Chile. Authors Cancino and Ruby are with Escuela de Ingeniería en Alimentos, Pontificia Univ. Católica de Valparaíso, Valparaíso, Chile. Authors Lutz and Cancino are also with Centro de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile. Direct inquiries to author Lutz (E-mail: mariane.lutz@uv.cl).
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  • Katterin Jorquera,

    1. Authors Lutz, Jorquera, and Henriquez are with Centro de Investigación y Desarrollo de Alimentos Funcionales (CIDAF), Univ. de Valparaíso, Valparaíso, Chile. Authors Cancino and Ruby are with Escuela de Ingeniería en Alimentos, Pontificia Univ. Católica de Valparaíso, Valparaíso, Chile. Authors Lutz and Cancino are also with Centro de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile. Direct inquiries to author Lutz (E-mail: mariane.lutz@uv.cl).
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  • Beatriz Cancino,

    1. Authors Lutz, Jorquera, and Henriquez are with Centro de Investigación y Desarrollo de Alimentos Funcionales (CIDAF), Univ. de Valparaíso, Valparaíso, Chile. Authors Cancino and Ruby are with Escuela de Ingeniería en Alimentos, Pontificia Univ. Católica de Valparaíso, Valparaíso, Chile. Authors Lutz and Cancino are also with Centro de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile. Direct inquiries to author Lutz (E-mail: mariane.lutz@uv.cl).
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  • Rene Ruby,

    1. Authors Lutz, Jorquera, and Henriquez are with Centro de Investigación y Desarrollo de Alimentos Funcionales (CIDAF), Univ. de Valparaíso, Valparaíso, Chile. Authors Cancino and Ruby are with Escuela de Ingeniería en Alimentos, Pontificia Univ. Católica de Valparaíso, Valparaíso, Chile. Authors Lutz and Cancino are also with Centro de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile. Direct inquiries to author Lutz (E-mail: mariane.lutz@uv.cl).
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  • Carolina Henriquez

    1. Authors Lutz, Jorquera, and Henriquez are with Centro de Investigación y Desarrollo de Alimentos Funcionales (CIDAF), Univ. de Valparaíso, Valparaíso, Chile. Authors Cancino and Ruby are with Escuela de Ingeniería en Alimentos, Pontificia Univ. Católica de Valparaíso, Valparaíso, Chile. Authors Lutz and Cancino are also with Centro de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile. Direct inquiries to author Lutz (E-mail: mariane.lutz@uv.cl).
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Abstract

Abstract:  Grapes (Vitis vinifera L.) possess health-promoting effects attributed to their supply of a wide variety of bioactive phenolics. Juice and skin fractions of 4 varieties of table grapes: Red Globe, Crimson Seedless, Autumn Royal, and Ribier were prepared to determine and compare their total phenolics content, antioxidant capacity (DPPH, FRAP, and ORAC), anthocyanins, and specific phenolics (caffeic acid, gallic acid, resveratrol, and catechin) content, since a series of positive health benefits are expected from the intake of any of these fractions. Higher amounts of total phenolics and antioxidant capacity were observed in the skin fractions (P < 0.05). Blue grapes (Autumn Royal and Ribier) exhibited higher phenolics content and antioxidant capacity (P < 0.05) than red grapes. The most abundant phenolic compound observed was catechin (P < 0.05). Significant correlations between the antioxidant capacity and total phenolics were observed in grape juice and skin fractions. Autumn Royal juice provides a very high amount of phenolics, anthocyanins, and exhibits the highest antioxidant capacity, offering the best health promoting properties compared with the other grape varieties studied.

Practical Application:  Grapes possess health-promoting effects attributed to their supply of a wide variety of bioactive phenolics. Grape juice made with blue grapes (Autumn Royal, Ribier) exhibit higher phenolics content and antioxidant capacity than juice elaborated with red grapes (Red Globe, Crimson Seedless). The skin is a good source of phenolics and has a high antioxidant capacity. Specific health-promoting phenolics are more abundant in blue grapes, mainly in their skin fraction, which should not be discarded.

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