Erika Sousa  Pinheiro, Jose Maria Correia da  Costa, Edmar  Clemente, 
    Total Phenolics and Total Anthocyanins Found in Grape from Benitaka Cultivar (<I>Vitis vinifera </I>L.),
    Journal of Food Technology,
    Volume 7,Issue 3,
    2009,
    Pages 78-83,
    ISSN 1684-8462,
    jftech.2009.78.83,
    (https://makhillpublications.co/view-article.php?doi=jftech.2009.78.83)
    Abstract: The consumption of fruits and fruit derivates has increased significantly in the last years mainly because of the benefits to health, caused by the protective role of functional compounds when included to human daily diet. Due to the several beneficial effects of the functional compound activity to health as antioxidant, anti-inflammatory and anti-carcinogenic and because of the influence in the sensorial quality of many products, the knowledge on the amount of such compounds and their behavior during the storage period is relevant. In this investigation the total phenolics and total anthocyanins were determined in grape juice from Benitaka cultivar (<I>Vitis vinifera </I>L.), during a storage period of 210 days. The statistical analysis of total phenolic parameters and total anthocyanins during the storage period was significant (p&le;0.05). The total phenolics varied from 0.72-1.12 g L<SUP>-1</SUP> tannin acid, whereas there was a decrease of total anthocyanins from 3.56-1.43 mg/100 mL grape juice, during the storage period. Several factors contributed for obtaining the contents of phenolic compounds in the present study and the most significant were the cultivar and the methods used for processing the juice. It is relevant to emphasize that, during the storage period; the juices investigated presented contents of significant functional compounds.
    Keywords: Phenolics;anthocyanins;stability;Benitaka cultivar;Vitis vinifera;regression analysis