title: 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.
abstract: 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.
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
authors.forename: Isabela Maia
authors.initials: IM
authors.lastname: Toaldo
authors.affiliation: Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil.
authors.forename: Fernanda Alves
authors.initials: FA
authors.lastname: Cruz
authors.affiliation: Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil.
authors.forename: Tatiana de Lima
authors.initials: Tde L
authors.lastname: Alves
authors.affiliation: Departamento de Química, Universidade Federal de Santa Catarina, Des. Vitor Lima Av., Trindade, 88040-900 Florianópolis, SC, Brazil.
authors.forename: Jefferson Santos
authors.initials: JS
authors.lastname: de Gois
authors.affiliation: Departamento de Química, Universidade Federal de Santa Catarina, Des. Vitor Lima Av., Trindade, 88040-900 Florianópolis, SC, Brazil; INCT de Energia e Ambiente do CNPq(1), Florianópolis-SC, Brazil.
authors.forename: Daniel L G
authors.initials: DL
authors.lastname: Borges
authors.affiliation: Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil.
authors.forename: Heloisa Pamplona
authors.initials: HP
authors.lastname: Cunha
authors.affiliation: Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil.
authors.forename: Edson Luiz
authors.initials: EL
authors.lastname: da Silva
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil. Electronic address: marilde.bordignon@ufsc.br.
authors.forename: Marilde T
authors.initials: MT
authors.lastname: Bordignon-Luiz
mesh_terms: D000328:Adult; D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000494:pharmacology; D001628:Beverages / Q000032:analysis*; D001938:Brazil; D018592:Cross-Over Studies; D005260:Female; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects*; D008297:Male; D008875:Middle Aged; D010636:Phenols / Q000032:analysis*; D025341:Principal Component Analysis; D027843:Vitis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols
keywords: Catechin (PubChem CID: 9064); Cyanidin-3,5-diglucoside (PubChem CID: 441688); Cyanidin-3-O-glucoside (PubChem CID: 25244576); Delphinidin-3-O-glucoside (PubChem CID: 443650); Elemental composition; Grape; Malvidin-3,5-diglucoside (PubChem CID: 441765); Malvidin-3-O-glucoside (PubChem CID: 443652); Myricetin (PubChem CID: 5281672); Organic juice; Oxidative stress; Peonidin-3-O-glucoside (PubChem CID: 443654); Phenolic compounds; Trans-resveratrol (PubChem CID: 445154); Vanillic acid (PubChem CID: 8468)