| dc.description.abstract | Grapes (Vitis vinifera L.) is recognized as one of the most frequently eaten fruits around the
world. This study shows grapes planted in Ninh Thuan province contained a rich nutritional
value of numerous vitamins and minerals, including Vitamin K1 (Phylloquinone), Vitamin C,
and essential minerals like sodium (Na), potassium (K), magnesium (Mg), phosphor (P),
ferric (Fe), copper (Cu), and calcium (Ca). MFG demonstrated the highest value in terms of
TPC (147.46 ± 3.18 mg GAE/g) and TFC (10.49 ± 0.33 mg QE/g) among the three grape
types examined. The study also revealed in vitro antioxidant activity, with green grapes
displaying the highest IC50 of 57.25 ± 1.16 µg/mL using the DPPH technique. Preliminary
research on antinutrient composition indicated that grape juice from the three grape types
contains flavonoids, alkaloids, saponins, oxalates, and steroids, with low levels of
antinutrients, making it safe for consumption. The results suggest that Vitis vinifera extract
could serve as a valuable source of organic macronutrients, minerals, and antioxidants,
offering protection against free radicals when incorporated into recipes. | en_US |
