Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

被引:96
|
作者
Cosme, Fernanda [1 ]
Pinto, Teresa [2 ]
Vilela, Alice [1 ]
机构
[1] Univ Tras Os Montes & Alto Douro, Sch Life Sci & Environm, Dept Biol & Environm, Chem Res Ctr CQ VR, Edificio Enol,Apartado 1013, P-5001801 Vila Real, Portugal
[2] Univ Tras Os Montes & Alto Douro, Sch Life Sci & Environm, Dept Biol & Environm, Ctr Res & Technol Agroenvironm & Biol Sci CITAB, P-5000801 Vila Real, Portugal
来源
BEVERAGES | 2018年 / 4卷 / 01期
关键词
grape juice; phenolic compounds; antioxidant activity; bioactive compounds; sensory analysis;
D O I
10.3390/beverages4010022
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact.
引用
收藏
页数:14
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