Juice, fresh fruit and pomace of 10 selected Nova Scotia-grown grape cultivars (five table and five wine cultivars) were evaluated for their physicochemical parameters and major phenolic compounds to determine their suitability in use for developing functional beverages. Colour intensity, total soluble solids, total anthocyanin concentration and antioxidant capacity were significantly higher in juice of wine grape cultivars than in juice of table grape cultivars. Titratable acidity was not significantly different among the juice of the two categories. In juice, a high positive correlation was observed between total phenolic concentration measured using Folin-Ciocalteu assay and antioxidant capacity measured using oxygen radical absorbance capacity (ORAC) (r = 0.87) and ferric reducing antioxidant power (FRAP) (r = 0.95). Flavan-3-ols, stilbenes and anthocyanin concentrations were significantly higher in fruits of wine grape cultivars, while the distribution of flavonols was highly variable in two categories. The descending order of total phenol concentration in fruits was: Lucie Kuhlman > Baco Noir > Marechal Foch > Castel 19637 > Sovereign Coronation > Leon Millot > Van Buren > Swenson Red > Suffolk Red > Reliance. The average overall concentrations of flavan-3-ols, flavonols, stilbenes and anthocyanins in pomace were 40, 90, 60 and 50% higher than that of the fresh fruits. Among the cultivars evaluated, Castel 19637 and Lucie Kuhlman showed the greatest potential for the development of a functional beverage; however, further characterization on sensory quality attributes is required.Key words: Grape, juice, pomace, antioxidant capacity, anthocyanin, stilbenes, flavan-3-ols, flavonols
The heat treatment of holding grape mash at 60°C for 30 minutes allowed recovery of a higher concentration of specific phenolic compounds into juice without giving caramelized flavours and odours. Physicochemical and sensory properties of four grape juice blends prepared from three selected grape cultivars, 'Castel 19637', 'Lucie Kulman', 'Sovereign Coronation' and water were evaluated on the selection for a non-alcoholic wine-like beverage. A descriptive sensory study was conducted using 18 trained panelists to assess the color, sweetness, astringency, viscosity and overall acceptability of the beverages. Overall, considering the sensory attributes, concentration of bioactive phenolics, antioxidant capacity measured by ferric reducing antioxidant capacity, and moderate sugar content, the blend of 'Castel 19637': water (3:2, v:v) was found to have more potential to be used in developing a wine-like functional beverage. 'Castel 19637', which was originally developed as a red wine grape cultivar, can be recommended as a suitable grape cultivar for developing a functional beverage.
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