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
▼
Show Figures
Figure 1
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
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 StyleCosme, 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.
Search more from Scilit
