DOI: https://doi.org/10.5513/JCEA01/26.4.4662
Original scientific paper
Study on the phenolic composition and antioxidant potential of grape juices from white grapevine varieties
2025, 26 (4) p. 1090-1100
Dimitar DIMITROV, Dushko NEDELKOVSKI, Marija GJOSHEVA KOVACHEVIKJ, Teodora YANEVA, Anatoli ILIEV, Miroslav IVANOV, Petya RAEVA
Abstract
The study aimed to evaluate the influence of different treatments on the phenolic composition and antioxidant potential of four types of grape juice. The four variants of treatments (of the juices) were: pasteurization with added ascorbic acid (V1), pasteurization only (V2), a combination of grape and apple juice with subsequent pasteurization (V3), and grape juice with added preservative agent potassium sorbate (V4). In all investigated variants, a correlation (P<0.001) between the concentration of sugars and titratable acids was proven. The influence of the three groups of phenolic compounds (TPC, FPC, and NPC) on the pronounced antioxidant activity in all investigated juices was significant (P<0.0001). Grape juices exhibited strong bioactivity under the applied treatments and proved to be a valuable source of phenolic compounds. The study defined the influence of different groups of phenolic compounds on the in vitro antioxidant potential of grape juices, proved a substantial reserve of these bio-composites, and manifested a high antioxidant capacity, which could serve as an important factor in the reduction of oxidative stress in the human organism.
Keywords
antioxidants, phenols, oxidative stress, grape juice
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