Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

• Published in: Food chemistry Vol. 173; pp. 527 - 535
• Main Authors: Toaldo, Isabela Maia, Cruz, Fernanda Alves, Alves, Tatiana de Lima, de Gois, Jefferson Santos, Borges, Daniel L.G., Cunha, Heloisa Pamplona, da Silva, Edson Luiz, Bordignon-Luiz, Marilde T.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.04.2015
• Subjects: Adult; anthocyanins; Anthocyanins - analysis; antioxidant activity; Antioxidants - pharmacology; Beverages - analysis; blood serum; Brazil; calcium; Cross-Over Studies; Elemental composition; Female; flavanols; Grape; grape juice; grapes; Humans; ingestion; lipid peroxidation; Lipid Peroxidation - drug effects; lipids; magnesium; Male; Middle Aged; minerals; organic foods; Organic juice; Oxidative stress; peroxides; phenolic acids; Phenolic compounds; Phenols - analysis; polyphenols; potassium; Principal Component Analysis; sodium; thiobarbituric acid-reactive substances; Vitis - chemistry; Vitis labrusca; Brazil; Oxidative stress; Peonidin-3-O-glucoside (PubChem CID: 443654); Malvidin-3,5-diglucoside (PubChem CID: 441765); Myricetin (PubChem CID: 5281672); Trans-resveratrol (PubChem CID: 445154); Elemental composition; Malvidin-3-O-glucoside (PubChem CID: 443652); Catechin (PubChem CID: 9064); Vanillic acid (PubChem CID: 8468); Cyanidin-3,5-diglucoside (PubChem CID: 441688); Phenolic compounds; Grape; Delphinidin-3-O-glucoside (PubChem CID: 443650); Cyanidin-3-O-glucoside (PubChem CID: 25244576); Organic juice
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2014.09.171

•The phenolic and elemental composition of V. labrusca grape juices was identified.•Effect of red grape juice consumption on lipid peroxidation was assessed in vivo.•V. labrusca juices showed high concentrations of polyphenols and minerals.•Organic and conventional grape juices inhibited lipid peroxidation in vivo.•Red juices promoted significant decrease of lipid peroxides in healthy subjects. Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.