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Title

Antioxidant properties of commercial grape juices and vinegars

AuthorsDávalos Herrera, Alberto; Bartolomé, Begoña CSIC ORCID ; Gómez-Cordovés, Carmen CSIC
Issue Date2005
PublisherElsevier
CitationFood Chemistry 93(2): 325-330 (2005)
AbstractAntioxidant activity of commercial red (n = 5) and white (n = 5) grape juices and wine vinegars (n = 5) were determined by the oxygen radical absorbance capacity (ORAC) assay using fluorescein (FL) as fluorescent probe. The ORAC-FL values varied from 14.6 to 25.0 μmol of trolox equivalents/ml for red grape juices, from 3.5 to 11.1 μmol of trolox equivalents/ml for white grape juices, and from 4.5 to 11.5 μmol of trolox equivalents/ml for wine vinegars. Differences in the antioxidant activities among grape juice, wine, and vinegar were attributed to their different phenolic contents and compositions and to other non-phenolic antioxidants present in the samples. These data confirm grape juice and wine vinegar as good dietary sources of antioxidants.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2004.09.030
URIhttp://hdl.handle.net/10261/257009
DOI10.1016/j.foodchem.2004.09.030
ISSN0308-8146
Appears in Collections:(IFI) Artículos

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