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 μmol of trolox equivalents/ml for red grape juices, from 3.5 to 11.1 μmol of trolox equivalents/ml for white grape juices, and from 4.5 to 11.5 μmol 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.

[1]  A. Cochrane,et al.  FACTORS ASSOCIATED WITH CARDIAC MORTALITY IN DEVELOPED COUNTRIES WITH PARTICULAR REFERENCE TO THE CONSUMPTION OF WINE , 1979, The Lancet.

[2]  C. Rice-Evans,et al.  Structure-antioxidant activity relationships of flavonoids and phenolic acids. , 1996, Free radical biology & medicine.

[3]  C. Barroso,et al.  Development of an electrochemical method for the determination of antioxidant activity. Application to grape-derived products , 2003 .

[4]  A. Vollmar,et al.  Red Wine Polyphenols Enhance Endothelial Nitric Oxide Synthase Expression and Subsequent Nitric Oxide Release From Endothelial Cells , 2002, Circulation.

[5]  S. Grundy,et al.  Comparison of the antioxidant effects of Concord grape juice flavonoids alpha-tocopherol on markers of oxidative stress in healthy adults. , 2002, The American journal of clinical nutrition.

[6]  Y. Takata,et al.  Antihypertensive effect of Kurosu [vinegar] extract, a traditional vinegar produced from unpolished rice, in the SHR rats , 2001 .

[7]  Y. Yamori,et al.  Antihypertensive Effects of Acetic Acid and Vinegar on Spontaneously Hypertensive Rats , 2001, Bioscience, biotechnology, and biochemistry.

[8]  S. Renaud,et al.  Wine, alcohol, platelets, and the French paradox for coronary heart disease , 1992, The Lancet.

[9]  A. Dávalos,et al.  Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay. , 2004, Journal of agricultural and food chemistry.

[10]  N. Pellegrini,et al.  Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. , 2003, The Journal of nutrition.

[11]  R. Andriantsitohaina.  Regulation of vascular tone by plant polyphenols: role of nitric oxide. , 1999, General physiology and biophysics.

[12]  K. Hashimoto,et al.  Acute cardiovascular effects of a new beverage made of wine vinegar and grape juice, assessed using an in vivo rat , 2003 .

[13]  E. Feskens,et al.  Dietary Flavonoids, Antioxidant Vitamins, and Incidence of Stroke: The Zutphen Study , 1996 .

[14]  J. Stein,et al.  Purple grape juice improves endothelial function and reduces the susceptibility of LDL cholesterol to oxidation in patients with coronary artery disease. , 1999, Circulation.

[15]  E. Diamandis,et al.  A comparison of the anticarcinogenic properties of four red wine polyphenols. , 2002, Clinical biochemistry.

[16]  J. Potter,et al.  Vegetables, fruit, and cancer prevention: a review. , 1996, Journal of the American Dietetic Association.

[17]  G. Williamson,et al.  Dietary intake and bioavailability of polyphenols. , 2000, The Journal of nutrition.

[18]  D. Stansbie,et al.  Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation. , 1997, Annals of nutrition & metabolism.

[19]  G. Aldini,et al.  Diet enriched with procyanidins enhances antioxidant activity and reduces myocardial post-ischaemic damage in rats. , 1999, Life sciences.

[20]  J. Stein,et al.  Effect of ingestion of purple grape juice on endothelial function in patients with coronary heart disease. , 2001, The American journal of cardiology.

[21]  R. Prior,et al.  Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. , 2001, Journal of agricultural and food chemistry.

[22]  J. Folts,et al.  Grape juice, but not orange juice or grapefruit juice, inhibits human platelet aggregation. , 2000, The Journal of nutrition.

[23]  D Kromhout,et al.  Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. , 1995, Archives of internal medicine.

[24]  L. Howard,et al.  Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL))) of plasma and other biological and food samples. , 2003, Journal of agricultural and food chemistry.

[25]  A. Lugasi,et al.  Antioxidant properties of commercial alcoholic and nonalcoholic beverages. , 2003, Die Nahrung.

[26]  R. Prior,et al.  In vivo total antioxidant capacity: comparison of different analytical methods. , 1999, Free radical biology & medicine.

[27]  V. L. Singleton,et al.  Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents , 1965, American Journal of Enology and Viticulture.

[28]  Dejian Huang,et al.  Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. , 2002, Journal of agricultural and food chemistry.