Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration
•Grape juice was produced in industrial scale by different maceration processes.•Maceration process affect the concentration of bioactive compounds of grape juice.•Temperature and pectinase increased the extraction yield.•High concentrations of procyanidin B1, caffeic acid and trans-resveratrol were...
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| Veröffentlicht in: | Food chemistry 2015-12, Vol.188, p.384-392 |
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| creator | Lima, Marcos dos Santos da Conceição Prudêncio Dutra, Maria Toaldo, Isabela Maia Corrêa, Luiz Claudio Pereira, Giuliano Elias de Oliveira, Débora Bordignon-Luiz, Marilde Terezinha Ninow, Jorge Luiz |
| description | •Grape juice was produced in industrial scale by different maceration processes.•Maceration process affect the concentration of bioactive compounds of grape juice.•Temperature and pectinase increased the extraction yield.•High concentrations of procyanidin B1, caffeic acid and trans-resveratrol were obtained.
The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60°C and 3.0mL100kg−1 of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature. |
| doi_str_mv | 10.1016/j.foodchem.2015.04.014 |
| format | Article |
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The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60°C and 3.0mL100kg−1 of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2015.04.014</identifier><identifier>PMID: 26041208</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Anthocyanins - analysis ; Antioxidants - analysis ; Biflavonoids - analysis ; Bioactive compounds ; Caffeic Acids - analysis ; Catechin - analysis ; Cinnamates - analysis ; Food Handling - methods ; Fruit and Vegetable Juices - analysis ; Gallic Acid - analysis ; Grape juice ; Pectinases ; Phenols - analysis ; Polygalacturonase - chemistry ; Principal Component Analysis ; Proanthocyanidins - analysis ; Resveratrol ; Stilbenes - analysis ; Temperature ; Vitis - chemistry ; Vitis labrusca L</subject><ispartof>Food chemistry, 2015-12, Vol.188, p.384-392</ispartof><rights>2015 Elsevier Ltd</rights><rights>Copyright © 2015 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c453t-e763b36ccf4efa06a51abc11c23b64e237d033e994ff447266a443dc7a2a03ba3</citedby><cites>FETCH-LOGICAL-c453t-e763b36ccf4efa06a51abc11c23b64e237d033e994ff447266a443dc7a2a03ba3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S030881461500549X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26041208$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lima, Marcos dos Santos</creatorcontrib><creatorcontrib>da Conceição Prudêncio Dutra, Maria</creatorcontrib><creatorcontrib>Toaldo, Isabela Maia</creatorcontrib><creatorcontrib>Corrêa, Luiz Claudio</creatorcontrib><creatorcontrib>Pereira, Giuliano Elias</creatorcontrib><creatorcontrib>de Oliveira, Débora</creatorcontrib><creatorcontrib>Bordignon-Luiz, Marilde Terezinha</creatorcontrib><creatorcontrib>Ninow, Jorge Luiz</creatorcontrib><title>Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Grape juice was produced in industrial scale by different maceration processes.•Maceration process affect the concentration of bioactive compounds of grape juice.•Temperature and pectinase increased the extraction yield.•High concentrations of procyanidin B1, caffeic acid and trans-resveratrol were obtained.
The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60°C and 3.0mL100kg−1 of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.</description><subject>Anthocyanins - analysis</subject><subject>Antioxidants - analysis</subject><subject>Biflavonoids - analysis</subject><subject>Bioactive compounds</subject><subject>Caffeic Acids - analysis</subject><subject>Catechin - analysis</subject><subject>Cinnamates - analysis</subject><subject>Food Handling - methods</subject><subject>Fruit and Vegetable Juices - analysis</subject><subject>Gallic Acid - analysis</subject><subject>Grape juice</subject><subject>Pectinases</subject><subject>Phenols - analysis</subject><subject>Polygalacturonase - chemistry</subject><subject>Principal Component Analysis</subject><subject>Proanthocyanidins - analysis</subject><subject>Resveratrol</subject><subject>Stilbenes - analysis</subject><subject>Temperature</subject><subject>Vitis - chemistry</subject><subject>Vitis labrusca L</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1q3TAQhUVpaG6TvkLQsovaHf1c2dm1hPQHAu0iWQtZGiW62NatZIfed-hDd8JNui1IDAzfOSPNYexCQCtAmI-7NuYc_ANOrQSxbUG3IPQrthF9p5oOOvmabUBB3_RCm1P2ttYdABDbv2Gn0oAWEvoN-_PzAec8Js99nvZ5nUP9wHO5dzO1nE-hcjcHukvKv1OgSt0lPablwHPk98Xtke_W5LHyfclh9Rh4mumEtS4luZFX70bkw4GHFCMWJAsiSVBJQx6T81gc-c_n7CS6seK753rG7r5c3159a25-fP1-9fmm8XqrlgY7owZlvI8aowPjtsINXggv1WA0StUFUAovL3WMWnfSGKe1Cr5z0oEanDpj74--9I5fK9bFTql6HEc3Y16rFaY3WoDWklBzRH3JtRaMdl_S5MrBCrBPSdidfUnCPiVhQVtKgoQXzzPWYcLwT_ayegI-HQGknz4mLLb6hDPtLxX0iw05_W_GXyFtoMI</recordid><startdate>20151201</startdate><enddate>20151201</enddate><creator>Lima, Marcos dos Santos</creator><creator>da Conceição Prudêncio Dutra, Maria</creator><creator>Toaldo, Isabela Maia</creator><creator>Corrêa, Luiz Claudio</creator><creator>Pereira, Giuliano Elias</creator><creator>de Oliveira, Débora</creator><creator>Bordignon-Luiz, Marilde Terezinha</creator><creator>Ninow, Jorge Luiz</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20151201</creationdate><title>Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration</title><author>Lima, Marcos dos Santos ; da Conceição Prudêncio Dutra, Maria ; Toaldo, Isabela Maia ; Corrêa, Luiz Claudio ; Pereira, Giuliano Elias ; de Oliveira, Débora ; Bordignon-Luiz, Marilde Terezinha ; Ninow, Jorge Luiz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c453t-e763b36ccf4efa06a51abc11c23b64e237d033e994ff447266a443dc7a2a03ba3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Anthocyanins - analysis</topic><topic>Antioxidants - analysis</topic><topic>Biflavonoids - analysis</topic><topic>Bioactive compounds</topic><topic>Caffeic Acids - analysis</topic><topic>Catechin - analysis</topic><topic>Cinnamates - analysis</topic><topic>Food Handling - methods</topic><topic>Fruit and Vegetable Juices - analysis</topic><topic>Gallic Acid - analysis</topic><topic>Grape juice</topic><topic>Pectinases</topic><topic>Phenols - analysis</topic><topic>Polygalacturonase - chemistry</topic><topic>Principal Component Analysis</topic><topic>Proanthocyanidins - analysis</topic><topic>Resveratrol</topic><topic>Stilbenes - analysis</topic><topic>Temperature</topic><topic>Vitis - chemistry</topic><topic>Vitis labrusca L</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lima, Marcos dos Santos</creatorcontrib><creatorcontrib>da Conceição Prudêncio Dutra, Maria</creatorcontrib><creatorcontrib>Toaldo, Isabela Maia</creatorcontrib><creatorcontrib>Corrêa, Luiz Claudio</creatorcontrib><creatorcontrib>Pereira, Giuliano Elias</creatorcontrib><creatorcontrib>de Oliveira, Débora</creatorcontrib><creatorcontrib>Bordignon-Luiz, Marilde Terezinha</creatorcontrib><creatorcontrib>Ninow, Jorge Luiz</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lima, Marcos dos Santos</au><au>da Conceição Prudêncio Dutra, Maria</au><au>Toaldo, Isabela Maia</au><au>Corrêa, Luiz Claudio</au><au>Pereira, Giuliano Elias</au><au>de Oliveira, Débora</au><au>Bordignon-Luiz, Marilde Terezinha</au><au>Ninow, Jorge Luiz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2015-12-01</date><risdate>2015</risdate><volume>188</volume><spage>384</spage><epage>392</epage><pages>384-392</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Grape juice was produced in industrial scale by different maceration processes.•Maceration process affect the concentration of bioactive compounds of grape juice.•Temperature and pectinase increased the extraction yield.•High concentrations of procyanidin B1, caffeic acid and trans-resveratrol were obtained.
The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60°C and 3.0mL100kg−1 of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26041208</pmid><doi>10.1016/j.foodchem.2015.04.014</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Food chemistry, 2015-12, Vol.188, p.384-392 |
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| subjects | Anthocyanins - analysis Antioxidants - analysis Biflavonoids - analysis Bioactive compounds Caffeic Acids - analysis Catechin - analysis Cinnamates - analysis Food Handling - methods Fruit and Vegetable Juices - analysis Gallic Acid - analysis Grape juice Pectinases Phenols - analysis Polygalacturonase - chemistry Principal Component Analysis Proanthocyanidins - analysis Resveratrol Stilbenes - analysis Temperature Vitis - chemistry Vitis labrusca L |
| title | Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration |
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