Claim · model-written summary
Grape polyphenolics generally increased with fruit ripening.
Not reportedTaxonMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValue
Verbatim
e0“All polyphenolics generally increased as fruit ripened and the highest concentrations were located in the skins.”
t0“Muscadine Grapes”
Title
Joon-Hee Lee; Stephen T. Talcott Journal of Agricultural and Food Chemistry 2003. doi:10.1021/jf034971k
Other claims from this paper (9)
- Observation Grape skins had the highest polyphenolic concentrations.
- Observation Free ellagic acid ranged 8 to 162 in ripe grape skin.
- Observation ellagic acid glycosides ranged 7 to 115 in ripe grape skin.
- Observation total ellagic acid ranged 587 to 1900 mg/kg in ripe grape skin.
- Intervention effect Hot-pressed juice had considerably lower polyphenolic concentrations than whole grapes.
- Observation Five anthocyanidins occurred in each cultivar with variable concentrations and the stated abundance order.
- Association Antioxidant capacity varied with cultivar, maturity and fruit location.
- Association Antioxidant capacity correlated with soluble phenolics in methanolic extracts (r = 0.83).
- Association Antioxidant capacity correlated with soluble phenolics in ethyl acetate extracts (r = 0.92).