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Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
J Sci Food Agric. 2013 Sep; 93(12):2963-72.JS

Abstract

BACKGROUND

Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins.

RESULTS

Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3-419 mg kg⁻¹) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48-114 mg kg⁻¹) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79-12.83 mg kg⁻¹) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75-22.59 mg kg⁻¹) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69-63.66, 5.07-40.47, 7.00-17.69 and 40.d 40.74-77.41 mmol Trolox kg⁻¹ as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively.

CONCLUSIONS

27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kelebek H
Adana Science and Technology University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Adana, Turkey. hkelebek@adanabtu.edu.tr
Jourdes M
No affiliation info available
Selli S
No affiliation info available
Teissedre PL
No affiliation info available

MeSH

AnthocyaninsAntioxidantsChromatography, High Pressure LiquidCrops, AgriculturalFlavonoidsFlavonolsFood, PreservedFruitFunctional FoodPhenolsPigmentationSpecies SpecificitySpectrometry, Mass, Electrospray IonizationSpectrophotometry, UltravioletSunlightTurkeyVitis

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

23580476

Citation

Kelebek, Hasim, et al. "Comparative Evaluation of the Phenolic Content and Antioxidant Capacity of Sun-dried Raisins." Journal of the Science of Food and Agriculture, vol. 93, no. 12, 2013, pp. 2963-72.
Kelebek H, Jourdes M, Selli S, et al. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins. J Sci Food Agric. 2013;93(12):2963-72.
Kelebek, H., Jourdes, M., Selli, S., & Teissedre, P. L. (2013). Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins. Journal of the Science of Food and Agriculture, 93(12), 2963-72. https://doi.org/10.1002/jsfa.6125
Kelebek H, et al. Comparative Evaluation of the Phenolic Content and Antioxidant Capacity of Sun-dried Raisins. J Sci Food Agric. 2013;93(12):2963-72. PubMed PMID: 23580476.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins. AU - Kelebek,Hasim, AU - Jourdes,Michael, AU - Selli,Serkan, AU - Teissedre,Pierre-Louis, Y1 - 2013/04/17/ PY - 2013/02/11/received PY - 2013/04/11/accepted PY - 2013/4/13/entrez PY - 2013/4/13/pubmed PY - 2014/3/4/medline KW - HPLC-MS KW - anthocyanins KW - antioxidant capacity KW - phenolic compounds KW - raisin SP - 2963 EP - 72 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 93 IS - 12 N2 - BACKGROUND: Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins. RESULTS: Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3-419 mg kg⁻¹) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48-114 mg kg⁻¹) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79-12.83 mg kg⁻¹) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75-22.59 mg kg⁻¹) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69-63.66, 5.07-40.47, 7.00-17.69 and 40.d 40.74-77.41 mmol Trolox kg⁻¹ as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively. CONCLUSIONS: 27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23580476/Comparative_evaluation_of_the_phenolic_content_and_antioxidant_capacity_of_sun_dried_raisins_ L2 - https://doi.org/10.1002/jsfa.6125 DB - PRIME DP - Unbound Medicine ER -