Antioxidant capacity and phenolic content of grapes, sun-dried raisins, and golden raisins and their effect on ex vivo serum antioxidant capacity

Tory L. Parker, Xiao Hong Wang, Jorge Pazmiño, Nicki J. Engeseth

Research output: Contribution to journalArticlepeer-review

Abstract

Grapes and raisins provide phenolic antioxidants, which contribute to their potential health benefits. The objectives of this study were to compare the antioxidant capacity and phenolic content of green Thompson seedless grapes (the most common variety of grapes consumed in the United States), sun-dried raisins, and golden raisins (both produced from Thompson seedless grapes) and to observe the effects of their consumption over 4 weeks in 15 healthy human males with a cross-over design. The oxygen radical absorbance capacity (ORAC) (positive statistical significance for grapes after 2 weeks and golden raisins after 3 weeks), serum oxidation (positive statistical significance for golden raisin lag time after 4 weeks), total phenolics (no significant effects), and C-reactive protein (no significant effects) were monitored. Immediately postconsumption, there were some significant nonpositive changes. It is hypothesized that these negative results may be explained by postprandial oxidation, a known effect after carbohydrate consumption. Golden raisins had the highest antioxidant capacity and phenolic content. The consumption of a serving of grapes or raisins each day, in addition to a typical diet, may not be sufficient to overcome postprandial oxidation when consumed with other high carbohydrate foods but may have beneficial antioxidant effects over time.

Original languageEnglish (US)
Pages (from-to)8472-8477
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number21
DOIs
StatePublished - Oct 17 2007

Keywords

  • Antioxidant capacity
  • C-reactive protein
  • Grapes
  • ORAC
  • Phenolics
  • Postprandial
  • Raisins
  • Serum
  • Thompson seedless

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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