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| - Commercial Dietary Ingredients from Vitis vinifera L. Leavesand Grape Skins: Antioxidant and Chemical Characterization
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| - This paper reports an attempt to functionally and chemically characterize commercial ingredientsfrom Vitis vinifera L. grape skins, grape pomace, and leaves, which are used in the formulation ofdietary antioxidant supplements. The antioxidant capacity of these ingredients was assessed for thefirst time by the oxygen radical absorbance capacity (ORAC) methodology. Ingredients from grapeskins and pomace (n = 17) showed ORAC values from 1.38 to 21.4 μmol Trolox equivalents/mgwhereas ingredients from leaves (n = 4) showed ORAC values from 1.52 to 2.55 μmol Troloxequivalents/mg. The high-performance liquid chromatography−diode array detection/electrosprayionization−mass sprectrometry analysis of anthocyanins and flavonols revealed the authenticity ofthe ingredients as derived from V. vinifera L. and confirmed large differences in their phenolic contentand distribution. A progressive decline in both antioxidant capacity and total anthocyanin content ofa grape skin ingredient (43 and 40% decrease, respectively) was observed over a 60 day storageperiod (45 °C and 75% relative humidity), demonstrating its poor stability under these conditions. Keywords: ORAC; anthocyanins; flavonols; commercial ingredients; Vitis vinifera L. grape skins; grapepomace; leaves
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