Document Type : Original Article
1 Department of Food Science, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 Department of Chemistry, Institute for Advanced Studies in Basic Sciences(IASBS), Zanjan, Iran
Objective: Due to rich resources of phenolic components such as anthocyanin and flavonoids, grape has grabbed lots of attention. Antioxidants are the frontline of the human immune system against free radicals and they are of high importance for the human health. Methods: In order to determine antioxidant activities, the amount of phenols, anthocyanin and ascorbic acid of 2 grapes’ varieties ("white seedless" and "red seedless" as two famous verities of Qazvin's grapes) have been studied with cyclic voltammetry including, DPPH and Folin-Ciocalteo reagent at room and refrigerator temperature, before and after pasteurization process. Results: The results of this study has shown that the two verities of grapes did not have a meaningful difference in total antioxidant concentration; and cyclic voltammetry method has been more or less able to define the type of antioxidant according to the results of this study. Moreover, the two types of grapes had a significant difference in concentration of ascorbic acid and anthocyanin so that concentration of ascorbic acid in white grape juice in room temperature was 53ppm while at the same situation it was 24ppm in red grape juice.
electrochemical method for the rapid estimation of antioxidant potentials of some selected medicinal plants. Iranian Journal of Pharmaceutical Research.
Benvenuti, S., Pellati, F., Melegari, M., Bertelli, D., 2002. Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of Rubus, Ribes and Aronia. Journal of Food Science. 69: 164-169.
Dai, Q., Borenstein, A.R., Wu, Y., Jackson, J.C., Larson, E.B., 2006. Fruit and vegetable juices and Alzheimer's disease: the kame project. American
Journal of Medicine. 119: 751-759.
Ercisli, S., Orhan, E., 2007. Chemical composition of white (Morus Alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chemistry. 103:
Genova, G., Iacopini, P., Baldi, M., Ranieri, A., Storchi, P., Sebastiani, L., 2012. Temperature and storage effects on antioxidant activity of juice from
red and white grapes. International Journal of Food Science and Technology. 47: 13-23.
Hernandez-Jimenez, A., Gomez-Plaza, E., MartinezCutillas, A., Kennedy, J.A., 2009. Grape skin and seed proanthocyanidins from Monastrell x Syrah grapes.
Journal of Agriculture and Food Chemistry. 57: 10798-10803.
Hulya, O.H., 2007. Total antioxidant activities, phenolics, anthocyanins, polyphenol oxidase activities of selected red grape cultivars and their
correlations. Science Horticulture. 111: 235-241. Institute of Standards and Industrial Research of Iran. 2006. Green and black Tea, determination of
substances characteristic of green and black tea, Content of total polyphenols in tea, Colorimetric method using Folin-ciocalteu reagent.
Lin, J.Y., Tang C.Y., 2007. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects
on mouse splenocyte proliferation. Food Chemistry. 101: 140-147.
Mazumdar, B.C., Majumder, B.S., 2003. Methods on Physicochemical Analysis of Fruit. Data PublishingHouse, Delhi.
Mullen W. Marks S.C., Crozier A., 2007. Evaluation o phenolic compounds in commercial fruit juices and fruit drinks. Journal of Agriculture and Food
Chemistry. 55: 3148-3157.
Nicoli, M.C., Anese, M., Parpinel, M., 1999. Influence of processing on the antioxidant properties of fruits and vegetables. Food Science and Technology. 10:94-100.
Ozgen, M., Sercs, K., Gunduz, F., Yen, E., Paydas, S., 2007. Determainig total phenolic and antioxidant capacities of selected Fragaria genotype. Asian
Journal of Chemistry. 19: 5573- 5581.
content,maturity,and variety of vaccinium species. Journal of Agriculture and Food Chemistry. 46:2686-2693.
Salehi, L., Eshghi, S., Gharghani, A., 2013. Evaluation of antioxidant activity and its relationship with phenolic and anthocyanin content of grape varieties
in Fars Province. Journal of Crop Production and processing. 3(7): 111-120.
Seruge, M., Novak, I., Jakobek, L., 2011. Determination of polyphenols content and antioxidant activity of some red wines by
spectrophotometric methods. Food Chemistry. 124: 1208-1216.
Talcott, S.T., Brenes, C.H., Pires, D.M., Del PozoInsfran, D., 2003. Phytochemical stability and color retention of copigmented and processedmuscadine grape juice. Journal of Agricultural and Food Chemistry. 51: 957-963.
Talcott, S.T., Howard, L.R., Brenes C.H., 2000. Antioxidant changes and sensory properties of carrot purÈe processed with and without periderm
tissue. Journal of Agricultural Food Chemistry. 48: 1315-1321.
Tawirirana, A., Ozoemena, K.I., 2009. In cyclic vpltammetry: Nickel. Phthalocyanine-multi. Walled Carbon nanotube hybrids as supercapacitprs.
Valamoti, SM., Mangafa, M., Koukouli-Chrysanthaki, C., 2004. Grape pressings from northern Greece: the earliest wine in the Aegean?. Antiquity.
Walkowiak-Tomczak, D., 2007. Changes in antioxidant activity of black chokeberry juice concentrate solutions during storage. ACTA Scientiarum Polonorum. 6: 49-55.