Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey

• Main Authors: Gultakin Hasanaliyeva, Eleni Chatzidimitrou, Juan Wang, Marcin Baranski, Nikolaos Volakakis, Chris Seal, Eduardo A. S. Rosa, Per Ole Iversen, Vanessa Vigar, Bronwyn Barkla, Carlo Leifert, Leonidas Rempelos
• Format: Article
• Language: English
• Published: MDPI AG 2020-12-01
• Series: Foods
• Subjects: table grapes; phenolics; anthocyanins; antioxidant activity; TEAC; DPPH
• Online Access: https://www.mdpi.com/2304-8158/9/12/1874

Grapes contain high concentrations of secondary metabolites and antioxidants that have been linked to a reduction of several chronic diseases. Here, we report results of a UK retail survey, which investigated the effect of the production region (Mediterranean vs. South Africa), grape type (white vs. red vs. black) and variety, and production system (organic vs. conventional) on antioxidant activity and concentrations of phenolic compounds in table grapes. Black grapes had ~180% total antioxidant activity (TAA), ~60% higher total phenolic content (TPC) and ~40 times higher anthocyanin concentrations (TAC) than white grapes, while red grapes had intermediate levels of TAA, TPC and TAC. The effects of season and production system and differences between varieties of the same grape type were substantially smaller. Grapes imported from Mediterranean countries in summer had a 14% higher TPC and ~20% higher TAA than grapes imported from South Africa in winter, and organic grapes had a 16% higher TPC and 22% higher TAA, but ~30% lower TAC than conventional grapes. Significant differences in TPC, TAA and/or TAC between organic and conventional grapes could only be detected for specific grape types, varieties and/or sampling years.