Varietal Effect on Composition and Digestibility of Seedless Table Grapes ( Vitis vinifera L.) under In Vitro Conditions

Grapes are one of the richest sources of polyphenols in the Mediterranean diet and, therefore, a very good source of antioxidants in the human diet. For practical reasons, in recent years the market for seedless grape varieties has grown exponentially. These varieties are not well characterized yet,...

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Bibliographic Details
Published in:Foods 2022-12, Vol.11 (24), p.3984
Main Authors: Rodríguez, Marianela Desireé, García-Cordero, Joaquin, Suárez-Coca, Diana, Ruiz Del Castillo, Maria Luisa, Blanch, Gracia Patricia, de Pascual-Teresa, Sonia
Format: Article
Language:English
Subjects:
Acids
antioxidant
Antioxidants
Bioavailability
Biological activity
Composition effects
Diet
Digestibility
Digestion
Flavanols
Food plants
Food products
Food science
Fruits
grape
Grapes
Intestine
Methods
New varieties
Nutritional aspects
phenolics
Polyphenols
Properties
Software
variety
Vitis vinifera
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Summary:Grapes are one of the richest sources of polyphenols in the Mediterranean diet and, therefore, a very good source of antioxidants in the human diet. For practical reasons, in recent years the market for seedless grape varieties has grown exponentially. These varieties are not well characterized yet, and therefore it is necessary to study the changes in composition that these new varieties bring in. Likewise, the effect of digestion on the bioavailability of polyphenols in foods of plant origin is well known, which, consequently, will also affect antioxidant activity and, in general, bioactivity. In this work, we studied the effect of the grape variety on the initial grape composition and on the absorbable fraction, as it would reach the intestine after in vitro digestion. Our results showed that black and red varieties have great potential for increasing the antioxidant content of the diet. Additionally, we have concluded that all polyphenols, with the exception of flavanols, see their bioavailable fraction diminished under in vitro conditions.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11243984