Resumo

LIMA, Adriano Freitas et al. Evaluation of the phenolic content and antioxidant activity of grapevine leaves in order to use them as food. Rev. de Ciências Agrárias [online]. 2017, vol.40, n.spe, pp.171-180. ISSN 0871-018X.  https://doi.org/10.19084/RCA16223.

Grapevine (Vitis vinifera L.) is one of the most cultivated plants in Portugal, and its leaves have practically no use. Recent studies have shown that the leaves consist of a range of components that confer properties and functions of huge importance. The present study aimed to assess the leaves from different grape varieties regarding their antioxidants content and bioactivity in order to include in the human dietary. From the 10 grape varieties, four red (Tinta Amarela, Tinta Roriz, Touriga Franca e Touriga Nacional) and six white (Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato and Viosinho) grown in the Planalto Mirandés, samples were harvested from healthy leaves and the results obtained indicated that the white varieties have the most interesting antioxidant potential and bioactive components, being the leaves of Malvasia Fina those with the greatest potential to be processed and included as an ingredient in the human diet.

Palavras-chave : Vitis vinifera L.; grape leaves; phytochemical composition; antioxidant activity.

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