Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena)

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• 作者：Antonia Chiou ; Eirini A. Panagopoulou ; Fotini Gatzali ; Stephania De Marchi ; Vaios T. Karathanos
• 关键词：Vitis vinifera ; Corinthian currants ; Anthocyanins ; Phenolics ; Antioxidant activity
• 刊名：Food Chemistry
• 出版年：1 March, 2014
• 年：2014
• 卷：146
• 期：Complete
• 页码：157-165
• 全文大小：492 K

文摘

Corinthian currants are dried vine products used in the Mediterranean diet. Currant is produced almost exclusively in Southern Greece; three commercial subcategories are recognised, i.e. Vostizza, Gulf, and Provincial. Thirty-five batches of Corinthian currants obtained over two crop years and belonging to the several subcategories, were evaluated in terms of total and individual anthocyanins, total phenolics and antioxidant capacity. Variations were observed among batches, cultivation regions, and subcategories with respect to the studied parameters. Up to five anthocyanidin-3-O-glucosides were identified and quantified in currants for the first time. Overall, Vostizza currants presented the higher total anthocyanins content and the lower total phenolics content and antiradical activity; reducing power showed no differentiation among currants subcategories and crop years studied. Though the contribution of currants to the daily anthocyanin intake is rather low, the combined presence of other phenolics as well, makes this product a source of hydrophilic antioxidants.