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Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins

María P. Fabani,María V. Baroni,Lorena Luna,Mariana S. Lingua,Magdalena Victoria Monferrán,Héctor Paños,Alejandro Tapia,Daniel A. Wunderlin,Gabriela Egly Feresin

Journal of Food Composition and Analysis（2017）

Cited 31|Views11
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Abstract
•The sun-drying of grapes produces an improvement in the amount of phenolic compounds.•MRA allowed predict the AA of raisins in relation to polyphenolic profile.•Raisins analyzed are rich in inorganic elements and free of harmful metals.•Flame cv. grapes/raisins showed the best potential health properties.
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Key words
Food analysis,Food composition,Food processing and nutrient changes,Fresh grapes,Raisins,Phenolic profile,Multi-elemental composition,Antioxidant activity
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