Grape juice beverages

Total quantified flavonols (mg/L)1

Total quantified flavan-3-ols (mg/L)2

Total quantifiedanthocyanins (mg/L)3

Total quantified flavonoids (mg/L)4

FRAP5
(g TE/L)

Blend A6

0.25b

0.10b

18.20a

18.6a

2.44bc

Blend B7

0.26b

0.13b

17.88a

18.3a

2.25c

Blend C8

0.26b

0.14b

18.06a

18.3a

2.54b

Blend D9

0.28b

0.20b

17.45a

17.9a

2.39bc

Commercial grape juice

1.86a

1.10a

6.96b

9.9b

5.15a

P-value10

<0.0023

<0.0006

0.004

0.0015

<0.001

1Sum of the concentrations of Q-3-O-glucoside and Q-3-O-galactoside
2Sum of the concentrations of cathechin, epicathechin and epigallocatechin
3Sum of the concentrations of malvidin-3-Oglucoside, delphinidin-3-O-glucoside, petudin-3-Oglucoside and cyanidin-3-O-glucoside.
4Sum of the concentrations of total quantified flavonols, total quantified flavan-3-ols and total quantified anthocyanins.
5FRAP, Ferric reducing capacity of plasma, g TE/L, g Trolox equivalence per L
6Blend A: ‘Castel 19637’ : water (3:2; v:v)
7Blend B: ‘Castel 19637’:‘Sovereign Coronation’: water (2:1:0.5; v:v:v)
8Blend C: ‘Castel 19637’: Lucie Kuhlman’: water (2:1:1; v:v:v)
9Blend D: ‘Castel 19637’: Lucie Kuhlman’: ‘Sovereign Coronation’: water (2:1:1:0.25; v:v:v)
10ANOVA P–values showing the effect of juice products on the considered variables
Means (n=3) followed by different letters (a-c) within the same column represent significant differences according to Duncan’s Multiple Range test (p<0.05)
Table 3: Concentration of selected bioactive phenolics and antioxidant capacity of grape juice blends.