Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature.

The purpose of this work was to study the variation of phenol compounds, as measured by HPLC, during the chamber drying under controlled temperature conditions of red grapes of the Merlot and Tempranillo varieties in relation to antioxidant activity. Both lipophilic and hydrophilic antioxidant activities in these grapes increased during the drying process… CONTINUE READING