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Polyphenolic Content and Color of Seedless and Seeded Shade Dried Chinese Raisins

文献类型： 外文期刊

作者： Shao, Dongyan 1 ; Zhang, Lijuan 2 ; Du, Shuangkui 2 ; Yokoyama, Wallace 3 ; Shi, Junling 1 ; Li, Nan 1 ; Wang, Jixun 4 ;

作者机构： 1.Northwestern Polytech Univ, Sch Life Sci, Key Lab Space Biosci & Biotechnol, 127 Youyi West Rd, Xian 710072, Shaanxi, Peoples R China

2.Northwest A&F Univ, Coll Food Sci & Engn, 28 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China

3.USDA, ARS, Proc Foods Res Unit, Western Reg Res Ctr, Albany, CA 94710 USA

4.Xinjiang Acad Agr Sci, Inst Hort, Saybag Urumqi 830091, Xinjiang, Peoples R China

关键词： Raisin;polyphenol;color;seeded status;antioxidant capacity

期刊名称：FOOD SCIENCE AND TECHNOLOGY RESEARCH （ 影响因子：0.668； 五年影响因子：0.895 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： 29 grape cultivars, of seeded and seedless raisins from black, reddish-brown and yellowish-green grape varieties were examined to determine the relationship between grape color, seeded status and raisin phenolic content. The raisins were analyzed for phenolic profile, total phenolic (TP) and flavonoid contents (TF), and antioxidant activities (DPPH, ABTS and FRAP). We found that despite the perception that dark colored raisins, contain higher levels of polyphenolic antioxidants, only seedless raisins from black grapes were higher in TP. Black raisins exhibited significant higher values of TP and FRAP activity than reddish-brown and yellowish-green raisins. The values of TP, TF, DPPH, ABTS, and FRAP capacities for seeded raisins were higher than those of seedless samples. Raisins could be classified into three groups and some raisins differing in seed-bearing status or color were grouped together, indicating the antioxidant properties of raisins were not only determined by raisin color, but also by their seed bearing status.

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