Analysis of the Nutritional Content, Phytochemicals, and Antioxidant Properties of the Unexploited Wild Grape Variety Ampelocissus indica (L.) Planch in Comparison to Vitis vinifera L.

Ampelocissus indica (L.) Planch is an unexplored wild grape variety grown in Sri Lanka. This article is aimed at comparing the nutritional, antioxidant, and phytochemical composition of A. indica with the commercial variety Vitis vinifera to evaluate its potential commercial applications. Both grape varieties were collected at their commercial maturity, and the maturity indices, proximate composition, phytochemicals, and antioxidant activities of the grape samples were analyzed according to modified literature procedures after authentication. Statistical analysis of results was carried out using Dunnett’s one‐way ANOVA method. Significant differences at a 95% confidence level were observed in A. indica samples in carbohydrates, proteins, and fiber contents but not in ash and lipids compared to V. vinifera . Qualitative phytochemical analysis indicated the presence of alkaloids, flavonoids, proanthocyanidins, unsaturated sterols, triterpenes, and phenolic compounds in both berries of A. indica and V. vinifera . Total flavonoid content (TFC), total tannin content (TTC), and total phenolic content (TPC) of A. indica samples ranged between 1.36 ± 0.07 and 4.23 ± 1.28 mg quercetin equivalent/100 g of dried weight of plant material (DW), 0.13 ± 0.04–0.26 ± 0.08 mg of tannic acid equivalent/100 g of DW, and 11.48 ± 4.73–29.09 ± 6.05 mg gallic acid equivalent/100 g of DW, respectively. TFC, TTC, and TPC of A. indica samples exhibited no statistically significant differences ( p ≥ 0.05) with those parameters of V. vinifera . The antioxidant activity of A. indica samples was determined using ferric ion–reducing antioxidant power, and 2,2 ′ ‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) assays exhibited statistical grouping equality ( p ≥ 0.05) with V. vinifera , while 2,2‐diphenyl‐1‐picrylhydrazyl assay did not. The A. indica variety, with its significantly low pH values, lower carbohydrate content, and richness in red pigments, can be recommended for use in acidic, low‐sugar functional food industry and natural health products in the pharmaceutical industry.