Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice

Venelin Roychev, Milena Tzanova, Neli Keranova and Penka Peeva
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Venelin Roychev: Department of Viticulture, Agricultural University Plovdiv, Plovdiv, Bulgaria
Milena Tzanova: Department of Biochemistry, Microbiology and Physic, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria
Neli Keranova: Department of Mathematics and Informatics, Faculty of Economics, Agricultural University Plovdiv, Plovdiv, Bulgaria
Penka Peeva: Department of Biochemistry, Microbiology and Physic, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria

Czech Journal of Food Sciences, 2020, vol. 38, issue 6, 410-416

Abstract: A study has been conducted on the antioxidant content and antioxidant activity in raisins from seedless hybrid varieties of vines with coloured grape juice. It has been found that the amounts of trans-resveratrol and quercetin as well as their antioxidant activity in raisins from the seedless coloured hybrid forms almost always mathematically exceed the levels of these indicators in the raisins of the Gamay Freaux, Black Corinth and Sangiovese grape varieties. It has been shown that 54% of the change in antioxidant activity is due to changes in the content of trans-resveratrol and 42% of quercetin. The applied mathematical models enable the theoretical study of the chemical composition of raisins of different grape varieties through the analytical forms of the proven relationships between them.

Keywords: antioxidants and antioxidant activity; seedless coloured hybrid vine forms; raisins (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:160-2020-cjfs

DOI: 10.17221/160/2020-CJFS

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