A study of antioxidant properties of some varieties of grapes (Vitis vinifera L.)

Crit Rev Food Sci Nutr. 2007;47(2):175-85. doi: 10.1080/10408390600634598.

Abstract

Grapes (Vitis vinifera L.) are a major fruit crop in the world. Grapes seem to confer health benefits due to their antioxidant activity. We have evaluated the antioxidant potential of 11 grapes varieties from India and nearby Asian countries. The assays employed involve different levels of antioxidant action like ferric reducing antioxidant power, radical scavenging by 1,1-diphenyl-2-picrylhydrazyl, ferrylmyoglobin/2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid, oxygen radical absorbance capacity (ORAC), and inhibition of lipid peroxidation. The total phenolic and flavonoids contents were also estimated. Our study indicates that cv. Mango is the most potent followed by Sharad Seedless. Ethanolic extracts were found to be more effective than aqueous extracts. Cv. Sharad Seedless, Mango, and Manikchaman also had high ORAC values. Their HPLC analysis showed the presence of various antioxidant polyphenols. In conclusion our studies identified some varieties of grapes with high antioxidant activities and showed that their high antioxidant potential may be due to their phenolic and flavonoid contents.

MeSH terms

  • Analysis of Variance
  • Animals
  • Antioxidants / analysis
  • Antioxidants / pharmacology*
  • Biological Assay
  • Chromatography, High Pressure Liquid
  • Coronary Disease / physiopathology
  • Coronary Disease / prevention & control
  • Female
  • Flavonoids / analysis
  • Flavonoids / pharmacology
  • Free Radical Scavengers / analysis
  • Free Radical Scavengers / pharmacology
  • Fruit
  • India
  • Lipid Peroxidation / drug effects
  • Mitochondria, Liver / drug effects
  • Oxidative Stress / drug effects
  • Phenols / analysis
  • Phenols / pharmacology
  • Plant Extracts / isolation & purification
  • Plant Extracts / pharmacology
  • Rats
  • Rats, Wistar
  • Reactive Oxygen Species / analysis
  • Subcellular Fractions / drug effects
  • Vitis* / classification

Substances

  • Antioxidants
  • Flavonoids
  • Free Radical Scavengers
  • Phenols
  • Plant Extracts
  • Reactive Oxygen Species