Effects of Grape Processing on Antioxidant Capacity and ESI-MS Fingerprints of Grape Products
Effects of Grape Processing on Antioxidant Capacity and ESI-MS Fingerprints of Grape Products
摘要
The antioxidant capacity and changes in chemical composition of two grape varieties, the new hybrid BRS-Carmem and the Bord6 grape （Vitis labrusca） and of their products （juice, wine and vinegar） were evaluated by several techniques. The DPPH method was used to measure the antioxidant capacity, whereas, the total phenolic contents （TPC） were measured by Folin-Ciocalteau method. Overall chemical composition was also monitored by ESI-MS fingerprints and UPLC-MS analysis. For both grape varieties, the highest （and similar） antioxidant capacity and TPC were observed for the wine and vinegar samples followed by the grapes and then the juices. In addition, ESI-MS fingerprints and UPLC-MS analysis in the negative ion mode indicated substantial changes in chemical composition from grape to juice and wine, and then to vinegar.
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