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Effects of production region, production systems and grape type/variety on nutritional quality parameters of table grapes; results from a UK retail survey

Lookup NU author(s): Gultakin Hasanaliyeva, Eleni Chatzidimitriou, Dr Marcin Baranski, Dr Nikolaos Volakakis, Emeritus Professor Chris SealORCiD, Professor Carlo Leifert, Dr Leo RempelosORCiD



This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


Grapes contain high concentrations of secondary metabolites and antioxidants that havebeen 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), grapetype (white vs. red vs. black) and variety, and production system (organic vs. conventional) onantioxidant 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 timeshigher anthocyanin concentrations (TAC) than white grapes, while red grapes had intermediatelevels of TAA, TPC and TAC. The e ects of season and production system and di erences betweenvarieties of the same grape type were substantially smaller. Grapes imported from Mediterraneancountries in summer had a 14% higher TPC and ~20% higher TAA than grapes imported from SouthAfrica in winter, and organic grapes had a 16% higher TPC and 22% higher TAA, but ~30% lowerTAC than conventional grapes. Significant differences in TPC, TAA and/or TAC between organic andconventional grapes could only be detected for specific grape types, varieties and/or sampling years.

Publication metadata

Author(s): Hasanaliyeva G, Chatzidimitrou E, Wang J, Baranski M, Volakakis N, Seal C, Rosa EAS, Iversen PO, Vigar V, Barkla B, Leifert C, Rempelos L

Publication type: Article

Publication status: Published

Journal: Foods

Year: 2020

Volume: 9

Online publication date: 16/12/2020

Acceptance date: 13/12/2020

Date deposited: 18/12/2020

ISSN (electronic): 2304-8158

Publisher: MDPI AG


DOI: 10.3390/foods9121874


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