Phenolic compounds and anthocyanins content in grape juices varies in the cultivar, ripening and climate characteristics. The objective of this work was to characterize and evaluate antioxidant activity of grape juices produced in southwestern Minas Gerais. Grapes were harvested, sanitized and the juices from cultivars 'Bordô', 'Isabel Precoce', 'BRS Violeta' and 'BRS Rúbea' were produced in artisanal equipment by steam extraction and stored for 120 days. The following analyzes were performed during storage: color (L *), pH, soluble solids, titratable acidity, anthocyanins, antioxidant activity (DPPH and β-caroteno/linoleic acid), total phenolics, vitamin C and organic acids. Among the cultivars evaluated, the consumption of grape juice from cultivar 'BRS Violeta' is suggested due to its higher content of vitamin C, antioxidant activity, total phenolics, anthocyanins, and also due to a better physicochemical characteristic showed, when compared to the juices of the other cultivars.
Vitis labrusca; phenolics; vitamin C; organic acids
