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Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes

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Abstract

Juicing of grapes includes contact with phenolic rich seeds and skins that otherwise rely on maceration for phenolic release. To understand if 100% grape juice can provide a matrix with highly bioaccessible phenolics relative to whole fruit, differences in phenolic content and bioaccessibility from commonly consumed table, Concord (CG) and Niagara (NG) grapes and their 100% juices were compared. Phenolic contents in whole grapes and 100% juices were assayed by LC-MS prior to in vitro digestion to determine phenolic bioaccessibility. Phenolic compounds were concentrated in CG and NG seeds as flavan-3-ols (222.2–285.5 mg per 100 g fw). CG skins were rich in anthocyanins (201.4 mg per 100 g fw) and flavonols (15.5 mg per 100 g fw). Product form had a significant impact on content (p < 0.01), relative bioaccessibility, and absolute bioaccessibility (p < 0.01). CG had a higher total phenolic content (21.9–50.7 mg per 100 g fw) compared to CGJ (5.8 mg per 100 g fw), though NG (4.9–10.8 mg per 100 g fw) was similar in phenolic content to NGJ (9.4–10.8 mg per 100 g fw). Absolute bioaccessibility of total phenolics from CGJ (5.2 mg per 100 g fw) was similar to CG (2.6–9.6 mg per 100 g fw), while NGJ (5.1–5.7 mg per 100 g fw) had higher bioaccessible phenolic content than NG (0.8–1.1 mg per 100 g fw). Differences in bioaccessible content were driven by high relative bioaccessibility of anthocyanins in CGJ (86–135%) compared to CG (14–39%) as well as for flavan-3-ols and phenolic acids from CGJ/NGJ (48–101; 39–85%) compared to CG/NG (0–3; 9–67%). Comparisons between juices and table grapes followed similar trends. A greater fraction of skin and seed phenolics was extracted through juicing and made bioaccessible, making 100% grape juice and whole fruit similar in phenolic delivery to consumers.

Graphical abstract: Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes

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Supplementary files

Article information


Submitted
26 Mar 2020
Accepted
23 Jun 2020
First published
24 Jun 2020

Food Funct., 2020, Advance Article
Article type
Paper

Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes

Z. Mohamedshah, S. Chadwick-Corbin, J. D. Wightman and M. G. Ferruzzi, Food Funct., 2020, Advance Article , DOI: 10.1039/D0FO00792G

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