Next Article in Journal
Antioxidant Constituents of Cotoneaster melanocarpus Lodd.
Previous Article in Journal
Antioxidant Potential of the Extracts, Fractions and Oils Derived from Oilseeds
Open AccessArticle

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

1
Albany College of Pharmacy and Health Sciences, 106 New Scotland Ave, Albany, NY 12208, USA
2
Stratton VA Medical Center, 113 Holland Ave, Albany, NY 12208, USA
*
Author to whom correspondence should be addressed.
Antioxidants 2013, 2(4), 257-264; https://doi.org/10.3390/antiox2040257
Received: 20 August 2013 / Revised: 24 September 2013 / Accepted: 27 September 2013 / Published: 17 October 2013
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. View Full-Text
Keywords: grape; antioxidant; oxidative stress; CUPRAC assay; carbohydrates grape; antioxidant; oxidative stress; CUPRAC assay; carbohydrates
Show Figures

Figure 1

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.

Show more citation formats Show less citations formats

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Back to TopTop