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Physicochemical Changes, Phenolic Profile and Antioxidant Capacities of Colored and White Grape (Vitis Vinifera L.) Varieties during Berry Development and Maturity.
Om, Prakash and Supriya, A. and Kudachikar, V. B. (2020) Physicochemical Changes, Phenolic Profile and Antioxidant Capacities of Colored and White Grape (Vitis Vinifera L.) Varieties during Berry Development and Maturity. International Journal of Fruit Science, 20 (S3). S1773-S1783.
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Physicochemical Changes Phenolic Profile and Antioxidant Capacities of Colored and White Grape Vitis Vinifera L Varieties during Berry Development.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy |
Abstract
In this study, physicochemical changes, phenolics profile, and antioxidant potential in three grape varieties during berry development were assessed. The results showed a significant difference in stage-wise accumulation of phenolics. The fully matured Bangalore blue grapes showed the high total phenolic content (1484.87 mg GAE/100 g) followed by Krishna Sharad (1361.42 mg GAE/100 g) and Dilkhush variety (1108.61 mg GAE/100 g). The Krishna Sharad grapes contain the high anthocyanin content (1622.7 mg/kg) at full maturity. A similar pattern was observed for flavonoid content. The UPLC-PDA analysis showed that chlorogenic acid, catechin, epicatechin, and hesperidin were present in significant amount in Bangalore blue grape variety. In Krishna Sharad, gallic acid, chlorogenic acid, hesperidin, catechin, hesperetin were significant phenolics. Dilkhush grapes were rich in catechin, chlorogenic acid, and caffeic acid. The Bangalore blue and Krishna Sharad showed high antioxidant potential at full maturity in DPPH and ABTS activity. Collectively, the results suggest that berry development stages have an impact on its antioxidant properties, bioactive content, and berry composition.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Berry composition; berry ontogeny; anthocyanin; phenolics profile; flavonoids; antioxidant activity |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits > 05 Grapes 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Jan 2021 05:56 |
| Last Modified: | 07 Jan 2021 05:56 |
| URI: | http://ir.cftri.res.in/id/eprint/14760 |
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