Authors : Andreia Andrade de Freitas, Glaucia de Freitas Hirata, Carolina Dario Tonhi, Jose Maria Correia da Costa and Edmar Clemente
Abstract: The present study was carried out to evaluate the contents of trans-resveratrol and some chemical characteristics in samples of colored grape juice (red grapes), produced in organic and conventional systems. The juice was obtained by healthy ripe grapes. Grape juice obtained from varieties, such as Isabel 572, Bordô 572, Concord 766 and Rubea 766 produced under organic and conventional system showed a concentration of resveratrol around 32.4, 30.0, 25.9 and 27.2 mg L-1 and for the grapes from the same cultivars produced under conventional system showed the following concentration 34.3, 31.8, 32.5 and 32.9 mg L-1, respectively. The difference found, may result from the juice elaboration process, which extracts nutrients from both, the pulp and the peel, making the juice an alternative source to wine production and to the ingestion of drinks that contain bioactive substances. Due to the high contents of this molecule, grape juice may be considered as functional drink.
Andreia Andrade de Freitas, Glaucia de Freitas Hirata, Carolina Dario Tonhi, Jose Maria Correia da Costa and Edmar Clemente, 2009. Resveratrol Contents Found in Grape Juice Extracted from Vitis sp. Varieties and Produced Through Organic and Conventional Cultivation Systems. Journal of Food Technology, 7: 98-101.