The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.
Antioxidant properties of commercial grape juices and vinegars
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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“The literature has revealed that the health benefits of fruit vinegars are profoundly dependent on their antioxidant activities (Alonso et al., 2004; Dávalos et al., 2005).”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Dávalos et al., 2005
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Cites
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Flavan‐3‐ols: Nature, occurrence and biological activity
Aron, P. M., & Kennedy, J. A. (2007) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200700137 · Cited by 805
Functional Properties of Vinegar
Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K., & Guzel‐Seydim, Z. B. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12434 · Cited by 405
Valero, D., Valverde, J. M., Martínez‐Romero, D., Guillén, F., Castillo, S., & Serrano, M. (2006) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2006.04.011 · Cited by 269
Dani, C., Oliboni, L. S., Vanderlinde, R., Bonatto, D., Salvador, M. M., & Henriques, J. A. P. (2007) · Food and Chemical Toxicology · doi:10.1016/j.fct.2007.06.022 · Cited by 265
Effect of high voltage atmospheric cold plasma on white grape juice quality
Pankaj, S. K., Wan, Z., Colonna, W. J., & Keener, K. M. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8268 · Cited by 246
Metadata
- Authors
- Dávalos, A., Bartolomé, B., & Gómez-Cordovés, C.
- Affiliations
- Instituto de Fermentaciones Industriales (ES)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2005-11
- Volume
- 93
- Issue
- 2
- Pages
- 325-330
- ISSN
- 0308-8146 (ISSN-L)
- 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
- 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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