Next Article in Journal
Wine Traceability with Rare Earth Elements
Next Article in Special Issue
Phenolic Compounds in Fruit Beverages
Previous Article in Journal
Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties
Previous Article in Special Issue
Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking
Open AccessReview

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

1
Chemistry Research Centre (CQ-VR), Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Edifício de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal
2
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
*
Author to whom correspondence should be addressed.
Beverages 2018, 4(1), 22; https://doi.org/10.3390/beverages4010022
Received: 13 December 2017 / Revised: 20 January 2018 / Accepted: 1 March 2018 / Published: 6 March 2018
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact. View Full-Text
Keywords: grape juice; phenolic compounds; antioxidant activity; bioactive compounds; sensory analysis grape juice; phenolic compounds; antioxidant activity; bioactive compounds; sensory analysis
Show Figures

Figure 1

MDPI and ACS Style

Cosme, F.; Pinto, T.; Vilela, A. Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View. Beverages 2018, 4, 22. https://doi.org/10.3390/beverages4010022

AMA Style

Cosme F, Pinto T, Vilela A. Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View. Beverages. 2018; 4(1):22. https://doi.org/10.3390/beverages4010022

Chicago/Turabian Style

Cosme, Fernanda; Pinto, Teresa; Vilela, Alice. 2018. "Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View" Beverages 4, no. 1: 22. https://doi.org/10.3390/beverages4010022

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop