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European Food Research and Technology

, Volume 218, Issue 2, pp 173–177 | Cite as

In vitro antioxidant activity of red grape skins

  • Begoña BartoloméEmail author
  • Verónica Nuñez
  • María Monagas
  • Carmen Gómez-Cordovés
Original Paper

Abstract

Phenolic antioxidants seem to be partly responsible for the protective effects against cardiovascular diseases attributed to moderate wine consumption. Grape skins greatly contribute to the phenolic composition of red wine. In this paper, the in vitro antioxidant activity of red grape (Vitis vinifera) skins is determined. We show that the radical scavenging activity (C 50 values) against 2,2-diphenyl-1-picrylhydrazyl (DPPH·) of grape skin extracts is relatively high (3.2–11.1 mg dried skin/mg DPPH·) in relation to other foodstuffs and, as expected, is influenced by grape variety, stage of grape ripening and vintage. The antioxidant potential of grape skins seems to be transferred into wine since grape varieties with skins exhibiting high antioxidant potential also resulted in wines with high antioxidant activity. Statistically significant correlations were found between antioxidant activity and phenolic content (total polyphenols, proanthocyanins, catechins and anthocyanins) for both grape skins and wines.

Keywords

Grape skins Wine Antioxidant activity DPPH Polyphenols 

Notes

Acknowledgements

The authors are grateful to Mr. Julián Suberviola (EVENA, Navarra, Spain) for providing the grape wine samples and to the Spanish Comisión Interministerial de Ciencia y Tecnología (CICYT) (Projects AGL2000-1427-C02-02 and AGL2003-01088) for funding.

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Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Begoña Bartolomé
    • 1
    Email author
  • Verónica Nuñez
    • 1
  • María Monagas
    • 1
  • Carmen Gómez-Cordovés
    • 1
  1. 1.Instituto de Fermentaciones Industriales (CSIC)MadridSpain

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