7 μmol Trolox/g fruit, pH 7.0) and ORAC (16.4 μmol Trolox/g fruit, pH 7.4) found in this study were also close to the ones obtained for juice samples of AZD2281 concentration different varieties of cherry, 20–26 μmol Trolox/g fruit for ABTS +, and 12–19 μmol Trolox/g fruit for ORAC, both at pH 7.4 (Blando, Gerardi, & Nicoletti, 2004). In summary, two very important classes of bioactive compounds were characterised in jambolão fruit, and for the first time the compositions of carotenoids and of non-anthocyanic phenolic compounds were reported. The free radical scavenging capacity

of the jambolão functional extract varied according to the pH values, with a tendency to increased activity at higher pH values. Regarding the protection against singlet oxygen, the functional extract showed higher antioxidant features as compared to those from other fruits rich in anthocyanins. The authors acknowledge Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) and

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for financial support. “
“The proanthocyanidins (PAs), also known as condensed tannins, are oligomers and polymers of flavan-3-ols, which are widely distributed in the plant kingdom. In particular, procyanidins consisting of catechin units [(+)-catechin and (−)-epicatechin], and prodelphinidins, based on gallocatechin units [(+)-gallocatechin and (−)-epigallocatechin], represent a ubiquitous group of plant phenolics (Prieur et al., 1994 and Souquet et al., 1996). There is a lack Tenofovir chemical structure of chemical studies on these groups, possibly due to the difficulties associated with determining tannins, given their polymeric nature and large structural diversity. In wine, flavan-3-ols are one of the major classes of flavonoids present. They are found in grape skin and seeds from which they are extracted into the must during vinification (Souquet et al., 1996). These compounds are particularly important in terms of the sensory characteristics of wines, such

as astringency and bitterness (Chira, Schmauch, Saucier, Fabre, & Teissedre, 2009), which are dependent on the structure and degree of polymerisation (Souquet et al., 1996). Moreover, it has been reported that PAs have high antioxidant capacity in vitro ( Mattivi et al., 2002, Raza and John, 2007 and Rigo et al., 2000) and in vivo ( Cirico & Omaye, 2006). Monomeric units of catechins, Amino acid including catechin itself, epicatechin, gallocatechin, and gallate esters, for instance, have been shown to increase plasma antioxidant capacity and the resistance of low-density lipoproteins (LDL) to oxidation ( Frankel, Waterhouse, & Teissedre, 1995). São Joaquim is a new wine growing region located in the high plains of Santa Catarina State, in southern Brazil. It is known in Brazil as the coldest place in the country, and it lies at the highest altitude (1200–1400 m) in relation to other viticulture regions in Brazil (Falcão et al., 2008a).