Total phenolics and anthocyanins contents were quantified in simple and reprocessed grape juices of different brands, commercially available in Belo Horizonte (Minas Gerais, Brazil) metropolitan area. The contribution of polymeric anthocyanins to color and the anthocyanins degradation index were also determined. Total phenolics levels varied from 0,27 to 2,41 g/L and anthocyanin concentrations from 1,17 to 66,80 mg/L. Significant differences were found (Duncan's test, p<0,05) in total phenolic and anthocyanin concentrations among different brands of reprocessed grape juice as well as the simple juice. The percent contribution of polymeric anthocyanins to color also varied significantly among different brands, the simple grape juice showing a higher percentage (81,6%) than the reprocessed one (77,5%). The latter presented total mean value of anthocyanins degradation (3,92) higher than the former one (3,44).
grape juice; phenolic compounds; anthocyanins; polymeric anthocyanins; degradation index
