Atividade antioxidante e fenólicos totais em blends de sucos de uvas americanas produzidas no sudoeste de Minas Gerais

Abstract

The aim of this study was characterize and evaluate the antioxidant activity of juices from American grapes produced in the Southwest of Minas Gerais. The fruit were harvested, selected and sanitized and blends from Niagara Rosada x BRS Cora (50 % + 50 %), Niagara Rosada x BRS Cora x BRS Violeta (40 % + 30 % + 30 %) and Isabel Precoce x Niagara Rosada x BRS Cora (25 % + 25 % + 50 %) were produced, and stored at 18 ºC ± 2 ºC for 120 days. The following analysis were performed during storage: color (L*), pH, soluble solids, titratable acidity, soluble solids/titratable acidity ratio, total anthocyanins, antioxidant activity (DPPH and β-carotene/ linoleic acid), total phenolics, vitamin c and organic acids. The blend Niagara Rosada x BRS Cora x BRS Violeta showed higher total anthocyanins and vitamin c levels, lower acidity and higher soluble solids/ acidity ratio, indicating a desirable balance between sweet and sour flavors.