Cited by 194Phytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFood Nutrient Composition and Product Development

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Antioxidant properties of commercial grape juices and vinegars

Dávalos, Alberto, Bartolomé, Begoña, Gómez-Cordovés, Carmen·2005·Food Chemistry

DOI 10.1016/j.foodchem.2004.09.030

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Abstract

Antioxidant 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 micromol of trolox equivalents/ml for red grape juices, from 3.5 to 11.1 micromol of trolox equivalents/ml for white grape juices, and from 4.5 to 11.5 micromol 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.

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Authors: Dávalos, A., Bartolomé, B., & Gómez-Cordovés, C.
Affiliations: Instituto de Fermentaciones Industriales (ES)
ORCID: Dávalos, Alberto
Bartolomé, Begoña
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2005-11
Volume: 93
Issue: 2
Pages: 325-330
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2004.09.030
OpenAlex: W1985757117
Cited by: 192
References: 28
Citations by year: 2026: 2 · 2025: 3 · 2024: 3 · 2023: 9 · 2022: 9 · 2021: 17 · 2020: 10 · 2019: 11 · 2018: 14 · 2017: 7 · 2016: 11 · 2015: 15 · 2014: 16 · 2013: 8 · 2012: 11
FWCI: 1.88
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: antioxidant activity, grape juice, wine vinegar, red wine, white wine, ORAC, fluorescein, phenolic compounds, dietary antioxidants

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Antioxidant properties of commercial grape juices and vinegars

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