Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins

MARÍA P. FABANI,; MARÍA V. BARONI ; LORENA C. LUNA; MARIANA S. LINGUA; MAGDALENA V. MONFERRAN; HÉCTOR PAÑOS; ALEJANDRO TAPIA; DANIEL A. WUNDERLIN; GABRIELA EGLY FERESIN

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ACADEMIC PRESS INC ELSEVIER SCIENCE

Lugar: Amsterdam; Año: 2017 vol. 58 p. 23 - 32

0889-1575

Changes in the phenolic profile of ?Arizul?, ?Sultanina?, ?Superior?, and ?Flame? grapes from the Province of San Juan (Argentina) caused by sun drying were evaluated. Our main goal was to propose that the obtained raisins are a good source of bioactiveantioxidants. The ?Flame? red variety had the highest amount of total phenols whencompared to white raisins (TSP=201±13 and 154±28 mg gallic acid equivalent/100 g DW raisins, respectively). The sun drying of fresh grapes produced an increased amount of phenolic acids and flavonoids (rutin, kaempferol-hexoside, quercetin and isoquercitrin). Multiple regression analysis (MRA), principal components (PC) and factor analysis (FA) showed a high correlation between the phenolic profile and the antioxidant activity (AA) of raisins (r≥0.90, p