Korean Journal of Food Preservation · 2008 · 38 citations · 0 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryFruit ScienceFood AntioxidantsFruit BiochemistryFruit QualityFruit Quality EvaluationPhenolic Compound AnalysisPhenolic Profile AnalysisAntioxidant Activity AssaysAssayFree Radical ScavengingFruit AntioxidantsGrape Phenolic CompositionJuice Composition AnalysisPhenolic Content AnalysisTotal Phenolic Content
The total phenolic content and antioxidant activities of grape and fruit juice products in the Korean market were examined The total phenolic content was measured by the Folin-Ciocalteau method, and antioxidant activities were evaluated by FRAP and DPPH assays. The total phenolic content of the grape juice products were within the range . Orange juice had the strongest antioxidant activity, apple juice the weakest, and grape juice was intermediate. Grape juice products exhibited a wide range of antioxidant activities. Especially, GU4, GU5, and GU9 exhibited about 80% of the DPPH radical scavenging activities, similar to the antioxidant activities by the FRAP assay. The antioxidant activities by FRAP and DPPH assays were well correlated with the total phenolic content of grape juice products (> 0.97).