A Comparison of the Antioxidants and Carbohydrates in Common Wines and Grape Juices

ABSTRACT

Objective: The positive benefits of drinking wine and grape juices for their antioxidant properties have been well documented. Comparing the antioxidants between wine and grape juice as well as different types of each should lead to a better understanding of these benefits. Method: Three wines: Concord grape, Pinot noir, and Pinot grigio, as well as three types of grape juice: homemade purple grape juice, Concord grape, and white were compared. The cupric reducing antioxidant capacity (CUPRAC) biochemical test for total antioxidant activity and a carbohydrate biochemical test were used. Result: The Pinot noir had more antioxidants than the Concord grape wine and the Pinot grigio. The purple and Concord grape juices had similar antioxidants and both had significantly higher antioxidants than any of the wines. The white grape juice had low antioxidant levels. All three grape juices had high and similar carbohydrate levels, while the Pinot noir and Pinot grigio were extremely low and the Concord grape wine fell in the middle. Conclusion: This study confirms that purple grapes and red wine have significantly more antioxidants than do green grapes or white wine. Conclusion: This study supports the drinking of both purple grape juice and red wine for their antioxidant activity.

KEYWORDS

• Antioxidants
• Carbohydrates
• Grape Juice
• Oxidative Stress
• Wine

Showing references and in-text citations exactly as published.

• DOI10.5530/fra.2017.1.13Copy

RELATED ARTICLES

Matched on section and article type within this issue of Free Rad. Antiox..

• Article · VOLUME 7, ISSUE 1Free-radical Scavenging properties and Cytotoxic Activity Evaluation of Latex C-serum from Hevea brasiliensis RRIM 600Leandra Ernst Kerche-Silva, Dalita Gomes Silva Morais Cavalcante, Caroline Silva Danna, Andressa Silva Gomes, Iriana Moratto Carrara, Alessandra Lourenço Cecchini, Eidi Yoshihara, Aldo Eloizo Job · pp. 107–114Original ArticleSame type: Article
• Article · VOLUME 7, ISSUE 1Effects of extraction conditions over the phlorotannin content and antioxidant activity of extract from brown algae Sargassum serratum (Nguyen Huu Dai 2004)Vu Ngoc Boi, Dang Xuan Cuong, Phan Thi Khanh Vinh · pp. 115–122Original ArticleSame type: Article
• Article · VOLUME 7, ISSUE 1Comparative Assessment of the Anti-oxidant and Anti-clastogenic Activity of Morus alba LeavesAnjali Raj, Kenganora Mruthunjaya, Subba Rao Venkata Madhunapantula, Santhepete Nanjundaiah Manjula · pp. 123–127Original ArticleSame type: Article
• Article · VOLUME 7, ISSUE 1Drought Stress Signal Promote the Synthesis of more Reduced Phenolic Compounds (Chloroform Insoluble Fraction) in Tridax procumbensNatesan Gnanasekaran, Subramanian Kalavathy · pp. 128–136Original ArticleSame type: Article