Phenolic compounds and antioxidant activity of Spanish commercial grape juices

•We studied the phenolic content and antioxidant activity of grape juices and wines.•The concentration of antioxidant compounds was higher in red versus white grape juices.•Red wines were the most antioxidant beverages analysed.•Red grape juices have potentially health effects due to their phenolic...

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Bibliographic Details
Published in:Journal of food composition and analysis 2015-03, Vol.38, p.19-26
Main Authors: Moreno-Montoro, Miriam, Olalla-Herrera, Manuel, Gimenez-Martinez, Rafael, Navarro-Alarcon, Miguel, Rufián-Henares, José A.
Format: Article
Language:English
Subjects:
ABTS
Anthocyanins
Antioxidant activity
Flavonoids
Folin-Ciocalteu
Food analysis
Food composition
FRAP
Grape juice
Polyphenols
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Summary:•We studied the phenolic content and antioxidant activity of grape juices and wines.•The concentration of antioxidant compounds was higher in red versus white grape juices.•Red wines were the most antioxidant beverages analysed.•Red grape juices have potentially health effects due to their phenolic content. Evaluation of the antioxidant activity of components of the diet is important in order to establish healthy consumption patterns. Data are reported here on the antioxidant activity (FRAP and ABTS), of 20 commercial grape juices and 10 typical Spanish wines and on their content of total phenolic compounds, anthocyanins, flavonoids and 10 individual phenolic compounds (flavanols, benzoic acids and cinnamic acids, measured by HPLC-UV). Red grape juices had a significantly higher (p
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2014.10.001