Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.

@article{Dani2007PhenolicCA,
  title={Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.},
  author={Caroline Dani and L{\'i}via S Oliboni and Regina Vanderlinde and Diego Bonatto and Manuel Martin Salvador and Jo{\~a}o A. P. Henriques},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2007},
  volume={45 12},
  pages={2574-80}
}
Although the beneficial effects of moderate wine intake are well-known, data on antioxidant capacity of grape juices are scarce and controversial. The purpose of this study was to quantify total polyphenols, anthocyanins, resveratrol, catechin, epicatechin, procyanidins, and ascorbic acid contents in grape juices, and to assess their possible antioxidant activity. Eight Vitis labrusca juices--white or purple, from organically- or conventionally-grown grapes, and obtained in pilot or commercial… CONTINUE READING

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