Effect of storage on physicochemical parameters, phenolic compounds and antioxidant activity in grapes

Acta Horticulturae

Volumn 785, Issue , 2008, Pages 447-455

  Doshi, P J ^a   Adsule, P G ^a  

^a NATIONAL RESEARCH CENTRE FOR GRAPES   (India)

Author keywords

Anthocyanins; Color density; Flavan 3 ols; Flavonoids; Polymeric color and ferric reducing antioxidant power (FRAP); Total phenolics

Indexed keywords

VITACEAE; VITIS VINIFERA;

EID: 55049102000     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.2008.785.59     Document Type: Conference Paper

References (20)

1. Amellai, M., Bronner, C., Braincon, F., Haag, M., Anton, R. and Landry, Y. 1985. Inhibition of mast cells histamine release by flavonoids and bioflavonoids. Planta Med. 16-20.
2. Amous, A., Makris, D.P. and Kefalas, P. 2001. Effect of principle polyphenolic components in relation to antioxidant characteristics of aged red wines. J. Agric. Food Chem. 49:5736-5742.
3. Bagchi, D., Garg, A., Krohn, R.L., Bagchi, M., Bagchi, D.J., Balmoori, J. and Stohs, S.J. 1998. Protective effect of grape seed proanthocyanidins and selected antioxidants against TPA-induced Heptic and brain lipid peroxidation and DNA fragmentation and peritoneal macrophage activation in mice. Gen. Pharmacology 30:771-776.
4. Benzie, I.F.F. and Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': The FRAP assay. Anal. Biochem. 239:70-76.
5. Bonilla, E.P., Akoh, C.C., Sellapan, S. and Krewer, G. 2003. Phenolics content and antioxidant capacity of Muscadine grapes. J. Agric. Food Chem. 5:5497-5503.
6. Cantos, E., Espin, J.C., Francisco, A. and Barberan, T. 2002. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS. J. Agric. Food Chem. 50:5691-5696.
7. Catterall, S., Souquet, J.M., Cheynier, V., Clifford, M.N. and Ioannides, C. 2000. Modulation of the mutagenecity of food carcinogens by oligomeric and polymeric procyanidins isolated from grape seeds: synergistic genotoxicity with N- itrosopyrrolidin. J. Sci. Food Agric. 80:91-101.
8. Davis, H.L., Mitchell, F.G., Crisosto, C.H., Faulkner, L. and Contreras, R. 2000. Grape handling and storage bag. United States Patent 6,045,838. Date of Patent, April 4.
9. Giusti, M.M. and Wrolstad, R.E. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current Protocols in Food and Analytical Chemistry. Wrolstad, R.E. Unit F1.2, New York, Eds: John Wiley and Sons p. 1-13.
10. Hamauzu, Y. and Kume, C. 2005. Changes in fruit quality, phenolics compounds and antioxidant capacity of fresh prunes during storage. Acta Hort. 682:70.
11. Holcroft, D.M., Gil, M.I. and Kader, A.A. 1998. Effect of carbon dioxide on anthocyanins, phenylalanine ammonialyase and glucosyltransferase in the arils of stored pomegranates. J. Amer. Soc. Hort. Sci. 123:136-140.
12. Kalt, W. and McDonald, J.E. 1996. Chemical composition of lowbush blueberry cultivars. J. Amer. Soc. Hort. Sci. 121:142-146.
13. Kim, D., Chun, O.K., Kim, Y.J., Moon, H. and Lee, C.Y. 2003. Quantification of polyphenols and their antioxidant capacity in fresh plums. J. Agric. Food Chem. 51:6509-6515.
14. Lotito, S.B., Actis-Goretta, Renart, M.L., Caliguiri, M., Rein, D., Schmitz, H.H., Steinberg, F.M., Keen, C.L. and Fraga, C.G. 2000. Influence of oligomeric chain length on the antioxidant activity of procyanidins. Biochem. Biophys. Res. Commun. 276:945-951.
15. Meyer, A.S., Yi, O.S., Pearson, D.A., Waterhouse, A.L. and Frankel, E.N. 1997. Inhibition of human low-density lipoprotein oxidation in relation to composition of phenolic antioxidants in grapes (Vitis vinifera). J. Agric. Food Chem. 45:1638-1643.
16. Miller, G.L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31:426.
17. Pulido, R., Bravo, L. and Saura-Calixto, F. 2000. Antioxidant activity of dietary polyphenolics as determined by a modified ferric reducing/antioxidant power assay. J. Agric. Food Chem. 48:3396-3402.
18. Ribereau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. 2000. Phenolic compounds. p. 129-185. In: Handbook of Enology Vol. II. New York, USA: John Wiley and Sons, Ltd.
19. Siato, M., Hosoyama, H., Ariga, T., Kataoka, S. and Yamaji, N. 1998. Antiulcer activity of grape seed extracts and procyanidins. J. Agric. Food Chem. 46:1460-1464.
20. Singleton, V.L. and Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. Am. J. Enol. Vitic. 16:144-158.