title: Bioactive compounds of juices from two Brazilian grape cultivars.
abstract: BACKGROUND
  Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the polyphenol content and antioxidant activities of grape juices from two cultivars: BRS-Cora and Isabella. Total polyphenol content (TPC), anthocyanins, antioxidant capacity (oxygen radical absorbance capacity, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl), and phenolic profile (high-performance liquid chromatography with diode array and fluorescence detection--HPLC-DAD-FLD) were determined.
  
  
  RESULTS
  BRS-Cora grape juice showed higher concentrations of total polyphenols and anthocyanins, as well as higher antioxidant potential, than those of Isabella grape juice. A significant positive correlation was found in TPC or anthocyanin contents when correlated with the remaining antioxidant assays. In addition, HPLC-DAD-FLD showed a higher total phenolic content in BRS-Cora grape juice compared to Isabella.
  
  
  CONCLUSIONS
  The present results show BRS-Cora as a promising cultivar for grape juice production with an improved functional potential.
authors.affiliation: Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, 13083-862, Brazil.
authors.forename: Juliana Kelly
authors.initials: JK
authors.lastname: da Silva
authors.affiliation: Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, 13083-862, Brazil.
authors.forename: Cinthia Baú Betim
authors.initials: CB
authors.lastname: Cazarin
authors.affiliation: Brazilian Agricultural Research Corporation, Embrapa Tropical Semi-arid, Petrolina, Pernambuco, 56302-970, Brazil.
authors.forename: Luiz Claudio
authors.initials: LC
authors.lastname: Correa
authors.affiliation: Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, 13083-862, Brazil.
authors.forename: Ângela Giovana
authors.initials: ÂG
authors.lastname: Batista
authors.affiliation: Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, 13083-862, Brazil.
authors.forename: Cibele Priscila Busch
authors.initials: CP
authors.lastname: Furlan
authors.affiliation: Brazilian Agricultural Research Corporation, Embrapa Tropical Semi-arid, Petrolina, Pernambuco, 56302-970, Brazil.
authors.forename: Aline Camarão Telles
authors.initials: AC
authors.lastname: Biasoto
authors.affiliation: Brazilian Agricultural Research Corporation, Embrapa Grape and Wine/Tropical Semi-arid, Petrolina, Pernambuco, 56302-970, Brazil.
authors.forename: Giuliano Elias
authors.initials: GE
authors.lastname: Pereira
authors.affiliation: Department of Agri-Food Industry, Food & Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, CEP 13418-900, Piracicaba, SP, Brazil.
authors.forename: Adriano Costa
authors.initials: AC
authors.lastname: de Camargo
authors.affiliation: Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, 13083-862, Brazil.
authors.forename: Mário Roberto
authors.initials: MR
authors.lastname: Maróstica Junior
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D001938:Brazil; D005504:Food Analysis; D059808:Polyphenols / Q000737:chemistry; D027843:Vitis / Q000145:classification / Q000235:genetics / Q000378:metabolism*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D059808:Polyphenols
keywords: BRS-Cora grape; Isabella grape; antioxidant potential; bioactive compounds; grape juice; polyphenols