Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

• Main Authors: Fernanda Cosme, Teresa Pinto, Alice Vilela
• Format: Article
• Language: English
• Published: MDPI AG 2018-03-01
• Series: Beverages
• Subjects: grape juice; phenolic compounds; antioxidant activity; bioactive compounds; sensory analysis
• Online Access: http://www.mdpi.com/2306-5710/4/1/22

The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact.