Comparison of Total Phenolic Content, Antioxidant Activity and Trans-Resveratrol Content of Fresh Red Grapes and Raisin Ethanolic Extracts

Authors

  • Dr. Orapin Komutiban
  • Ailada Katkaew
  • Janissata Jaisamut
  • Janissata Jaisamut

Keywords:

Grape, Oven Drying, Total Phenolic Content, Antioxidant Activity, Trans-Resveratrol Content

Abstract

The aim of this research was to determine the total phenolic content, antioxidant
activity, and trans-resveratrol content of red grape ethanolic extracts obtained from 2
varieties from Thailand and 4 international varieties and raisin ethanolic extracts. All grape
extracts showed total phenolic value range of 165.90 ± 4.49 to 272.21 ± 1.96 mg GAE/g
extract. For antioxidant activities determined by DPPH and TEAC methods, all the extracts
showed significant antioxidant activities at p < 0.05. The trans-resveratrol content was
found at the highest value of Cardinal grape (42.47 ± 0.41 μg/g extract). Heat treatments to
Cardinal grape at temperatures of 60 °C and 70 °C for 24, 48 and 72 hours resulted in a
decrease of total phenolic content, antioxidant activity and trans-resveratrol content
compared with unheated grape.

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Published

2018-01-01

How to Cite

Komutiban, D. O., Katkaew, A., Jaisamut, J., & Jaisamut, J. (2018). Comparison of Total Phenolic Content, Antioxidant Activity and Trans-Resveratrol Content of Fresh Red Grapes and Raisin Ethanolic Extracts. Journal of Food Health and Bioenvironmental Science, 11(1), 79–95. Retrieved from https://li01.tci-thaijo.org/index.php/sdust/article/view/183798

Issue

Vol. 11 No. 1 (2018): January - April

Section

Original Articles