Antioxidants 2013, 2(4), 257-264; doi:10.3390/antiox2040257
Article

A Comparison of Total Antioxidant Capacities of Concord, Purple, Red, and Green Grapes Using the CUPRAC Assay

1email, 2email and 1,2,* email
Received: 20 August 2013; in revised form: 24 September 2013 / Accepted: 27 September 2013 / Published: 17 October 2013
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: Considering how popular grapes are in terms of their antioxidant benefits, we compared concord, purple, red, and green grapes for total antioxidant capacity (TAC) and carbohydrate concentration. All grapes were acquired from commercial sources and samples of each were separated into skinned and not skinned groups. Each whole grape and the skins were individually homogenized and then separated into pulp and supernatant fractions. Each fraction was analyzed for total TAC and carbohydrates. The concord grapes and purple grapes had significantly higher TAC in the homogenates than did the red or green grapes. The concord grapes and green grapes had significantly higher TAC in the pulp than in the cytosol whereas the red and purple grapes had approximately the same amount. The majority of the TAC of the purple and red grapes was in the skin whereas the concord and green grapes had approximately the same TAC in the skin and pulp. The concord and purple grapes had the highest TAC when compared to the red and green grapes, whereas the red and green grapes had approximately the same total TAC.
Keywords: grape; antioxidant; oxidative stress; CUPRAC assay; carbohydrates
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MDPI and ACS Style

Callaghan, C.M.; Leggett, R.E.; Levin, R.M. A Comparison of Total Antioxidant Capacities of Concord, Purple, Red, and Green Grapes Using the CUPRAC Assay. Antioxidants 2013, 2, 257-264.

AMA Style

Callaghan CM, Leggett RE, Levin RM. A Comparison of Total Antioxidant Capacities of Concord, Purple, Red, and Green Grapes Using the CUPRAC Assay. Antioxidants. 2013; 2(4):257-264.

Chicago/Turabian Style

Callaghan, Connor M.; Leggett, Robert E.; Levin, Robert M. 2013. "A Comparison of Total Antioxidant Capacities of Concord, Purple, Red, and Green Grapes Using the CUPRAC Assay." Antioxidants 2, no. 4: 257-264.

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