02426naa a2200337 a 450000100080000000500110000800800410001902400380006010000200009824502210011826000090033952013170034865000150166565000110168065000190169165000180171065000080172865300230173665300290175965300250178865300170181365300320183065300220186265300250188465300160190965300160192570000320194170000220197370000160199577300770201120046102015-01-07       2014    bl uuuu     u00u1 u    #d7 adx.doi.org/10.1021/jf504185s2DOI1 aCARMARGO, A. C.  aLow molecular weight phenolics of grape juice and winemaking byproductsbantioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage.h[electronic resource]  c2014  aBioactive compounds belonging to phenolic acids, flavonoids, and proanthocyanidins of grape juice and winemaking byproducts were identified and quantified by HPLC-DAD-ESI-MSn. The concentration of phenolic compounds in different grape cultivars was in the order Tempranillo &gt Cora &gt Syrah &gt Isabel. The insoluble-bound fraction was most prominent, contributing 63 and 79% to the total for Isabel and Tempranillo, respectively. Juice-processing byproducts had a higher content of free than esterified phenolics, but the opposite was noted for winemaking byproducts. Insoluble-bound phenolics were up to 15 and 10 times more effective as antioxidants than those of free and esterified fractions, respectively, as evaluated by the DPPH, ABTS, and H2O2 scavenging activities and reducing power determinations. In general, insoluble-bound phenolics (100 ppm) were more effective in inhibiting copper-induced human LDL-cholesterol oxidation than free and esterified phenolics, exhibiting equal or higher efficacy than catechin. Phenolic extracts from all fractions inhibited peroxyl radical-induced DNA strand breakage. These findings shed further light for future studies and industrial application of grape byproducts, which may focus not only on the soluble phenolics but also on the insoluble-bound fraction.  aFlavonoids  aGrapes  aPhenolic acids  aProcessamento  aUva  aÁcidos fenólicos  aAtividades antioxidantes  aCompostos fenólicos  aFlavonóides  aOxidação da lipoproteína  aProantocianidinas  aProcessing byproduct  aSubprodutos  aSuco de uva1 aREGITANO-D’ARCE, M. A. B.1 aBIASOTO, A. C. T.1 aSHAHIDI, F.  tJournal of Agricultural and Food Chemistrygv. 62, p. 12159-12171, 2014.