Fruit maturity and juice extraction influences ellagic acid derivatives and other antioxidant polyphenolics in muscadine grapes.

Full Abstract

Polyphenolic compounds including ellagic acid, ellagic acid derivatives, and anthocyanins were characterized and quantified by novel chromatographic conditions in eight muscadine grape (Vitis rotundifolia) cultivars and evaluated for antioxidant capacity as influenced by two ripening stages and their location within the fruit (skin, pulp, and juice). All polyphenolics generally increased as fruit ripened and the highest concentrations were located in the skins. Free ellagic acid, ellagic acid glycosides, and total ellagic acid ranged from 8 to 162, 7 to 115, and 587 to 1900 mg/kg, respectively, in the skin of ripe grapes. Hot-pressed juices contained considerably lower polyphenolic concentrations than were present in whole grapes. Five anthocyanidins were present in each cultivar in variable concentrations (delphinidin > petunidin > malvidin + peonidin > cyanidin). Antioxidant capacity was appreciably influenced by cultivar, maturity, and location in the fruit with good correlations to soluble phenolics found in both methanolic and ethyl acetate extracts (r = 0.83 and 0.92, respectively).

Author information

Author/s: Lee, Joon-Hee (JH); Talcott, Stephen T (ST);

Affiliation: Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, P.O. Box 110370, Gainesville, Florida 32611-0370, USA.

Journal and publication information

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

Journal: Journal of agricultural and food chemistry (J Agric Food Chem), published in United States. (Language: eng)

Reference: 2004-Jan; vol 52 (issue 2) : pp 361-6

Dates: Created 2004/01/21; Completed 2004/03/11; Revised 2006/11/15;

PMID: 14733522, status: MEDLINE (last retrieval date: 2/18/2009, IMS Date: )

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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