| Literature DB >> 26041208 |
Marcos dos Santos Lima1, Maria da Conceição Prudêncio Dutra1, Isabela Maia Toaldo2, Luiz Claudio Corrêa3, Giuliano Elias Pereira3, Débora de Oliveira4, Marilde Terezinha Bordignon-Luiz2, Jorge Luiz Ninow5.
Abstract
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 3.0 mL 100 kg(-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.Entities:
Keywords: Bioactive compounds; Grape juice; Pectinases; Vitis labrusca L.
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Year: 2015 PMID： 26041208 DOI： 10.1016/j.foodchem.2015.04.014
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514