Comparatively Investigation of Grape Molasses Produced by Conventional and Industrial Techniques

Charehsaz, Mohammad; Güzelmeriç, Etil; Acar, Ebru Türköz; Yeşilada, Erdem; Helvacıoğlu, Sinem

doi:10.12991/mpj.2018.39

Cited by 14 publications

(13 citation statements)

References 20 publications

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“…e variation in the phenolic content of the Gezo molasses can originate from the nonstandard local molasses production technique in the region or can be relevant to the compositional difference of raw materials used in molasses production. e grape molasses contains phenolic compounds in between 1.70 and 5.34 mg/g GAE in traditional molasses (Helvacıoğlu et al, 2018). e phenolic content of the grape molasses was similar to that determined in Gezo molasses and was higher in some of the samples assayed in their study.…”

Section: Discussionsupporting

confidence: 72%

Ethnobotanical and Chemical Studies on Gezo Molasses from Quercus brantii Lindl. Acorns in Turkey

et al. 2021

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Oak molasses, called “Gezo,” have been produced by the local people of Southeastern Anatolia. In this study, the ethnobotanical characteristics, production stages, health effects, and chemical composition of Gezo were determined. Traditional Gezo molasses is produced from the acorn of Quercus brantii Lindl. The survey was carried out in seven provinces with large populations. Molasses samples were collected from local producers in the region alongside the local names, usage, sorting, and grading methods used by the local people. The total contents of phenolics and flavanoids were found to vary between the range of 1.60–2.56 mg gallic acid equivalents (GAE) and 0.62–0.72 mg rutin (RE) per g of Gezo molasses, respectively. Gezo displayed scavenging activity against DPPH radicals ranging from 7.57 to 9.44 µM Trolox/g. The CUPRAC assay results showed that molasses also possessed reducing power activity with a value of 8.57–10.20 µM Trolox/g. Gezo is typically consumed by local people as a breakfast food. However, it is also used for medical purposes to treat bronchitis, cough, asthma, and diabetes. The region’s oak species are used by locals for fuel, feed, handicrafts, and games.

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Section: Discussionsupporting

confidence: 72%

Ethnobotanical and Chemical Studies on Gezo Molasses from Quercus brantii Lindl. Acorns in Turkey

et al. 2021

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“…In another study, the heat treatment of grape seeds significantly increased the contents of gallocatechin, gallate, and caffeine in their extracts and thus were the major contributors to the increase in antioxidant capacity. It was assumed that insoluble phenolic compounds were extracted upon heat treatment [24. It was reported by Helvacioglu that samples produced by traditional methods had the highest antioxidant capacity [28]. Moreover, the total antioxidant capacity and H2O2 scavenging activity of grape molasses produced by traditional techniques were higher compared to samples produced by modern techniques practiced in the industry.…”

Section: Antioxidant Capacitymentioning

confidence: 92%

“…However, the change in antioxidant capacity in samples produced by traditional methods may be explained by the magnitude and duration of the temperature used which can justify the decrease of H2O2 scavenging after long processing times (4 and 5 hours). Eventually, it should be noted that many other factors can influence total phenolic content and thus the antioxidant capacity in grape products such as the growing conditions, environmental factors, genotype, and post-harvest treatments [28].…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety

El-kaderi¹,

Tlais²,

Alkhatib³

et al. 2020

IJEAB

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Verjuice is an unfermented, acidic, and sour-tasting juice abundant in beneficial bioactive compounds obtained from the mechanical pressing of unripe grapes. The effect of prolonged traditional thermal processing (for 0, 0.5, 1, 2, 3, 4, and 5 hours) on the physicochemical properties of 'Tfayfiha' verjuice was investigated. Polyphenol content and antioxidant capacity increased reaching their maximum (8348.6 mg/L) at 4 hours and (77.30%) at 3 hours respectively; indicating that the ideal processing time to obtain a nutritious functional food ingredient with high bioactivity is between 3-4 hours. At 5 hours, verjuice had the lowest pH (1.09), lowest moisture content (26.94%), and thus the highest shelf-life, density (1.187 g/mL), soluble solids content (60.06°Brix), color intensity, and sensorial scores on the preference test. Caloric content was below detection limits (in all samples) and thus neglected. Verjuice boiled for 1 hour can be used as an excellent alternative to fresh lemon juice, where only 16.6% of the participants recognized the difference in taste between tabbouli made with fresh lemon juice and that made with verjuice boiled for 1 hour. It can be concluded that different virgins of verjuice could possibly be released to the Lebanese market by changing waste unripe grape during thinning period into a valuable product.

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“…Ground walnut is added to each stage of boiling and reboiling to prevent grape‐juice foaming during its evaporative concentration (Tavakolipour & Kalbasi‐Ashtari, 2013). Although some of phenolic compounds available in grape‐skin are removed by decantation stages and cloth filtration, considerable amounts of these components including gallocatechin, gallate and caffeine of skin and seed are transferred to the resulting grape molasses and increase its antioxidant activity during its thermal concentration (Helvacioglu et al, 2018). In fact, the insoluble phenolic compounds of grape are converted to soluble phenolic compounds by heat treatment.…”

Section: Introductionmentioning

confidence: 99%

“…While this process lowers the grape molasses acidity, it removes its sour taste of tartaric acid. However, its iron and copper levels are sometimes above the limits established by the international standards for concentrated fruit juices (Helvacioglu et al, 2018). Since the PGM produced with this procedure may have higher iron and caramelized sugar levels, the boiling and reboiling processes (evaporative concentration) of PGM in stainless-steel containers equipped with vacuum system is recommended to improve its quality criteria.…”

mentioning

confidence: 99%

Rheological modeling and activation energy of Persian grape molasses

Tavakolipour

Mokhtarian

Kalbasi‐Ashtari

2020

J Food Process Engineering

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Study the rheological behavior, modeling and activation energy (E a) of Persian grape molasses (PGM) at different conditions. The shear rate and shear stress of PGM were measured at 25, 45, and 65 C and Brix concentrations (BC) of 35, 50, and 76%. Next different statistical parameters and Sigma plot software were used to test the obtained data on six different rheological models. Then the E a and consistency coefficient of PGM were calculated at different BC using exponential and power equations. PGM exhibited a shear-thickening behavior (n > 1) at BC's of 35-76% between 25 and 65 C. It showed the best fitness (R 2 = 1.00) with power law (Ostwald-de-Waele) model. The exponential relationship for computing E a had higher R 2 (0.937) than those in power law relationship (0.876). When the BC in PGM increased from 35 to 50% and then from 50 to 76% both at 25 C, the E a raised 10 and >100%. Exponential relationships were more trustable to calculate the effects of BC on consistency coefficient and E a of PGM than power law equations. There is a high potential to raise the empirical E a by increasing the BC of PGM to 76% at low temperature and retard its degradation process significantly. Practical Applications Persian grape molasses (PGM) has high content of glucose and fructose, mineral, organic acid and bioactive compounds. The PGM with good nutritional components can be substituted instead of sugar in different food, and its rheological parameters will enhance the organoleptic (texture, color and flavor) properties of resulting products, considerably. On the other hand, rheological values of PGM will help us to solve numerous engineering calculations involved with this product when is produced in an industrial scale. Additionally, identifying rheological properties will help us to select and control processing equipment (such as mixing, dispersing, refining, spinning, concentration, and packaging), predict energy requirements, and evaluate sensory assessment of this product properly. Additionally, calculation of empirical activation energy could assist us to evaluate the degradation process of PGM and possibly predict its storage time at different brix concentrations and storage temperatures. 1 | INTRODUCTION Grape (Vitis vinifera) is produced more than three million MT (metric tons) or approximately 4% of the world's production in Iran (FAO, 2017). At least 5% of this production (150,000 MT) is used annually for [Correction added on 23 October after first online publication: Prof. Tavakolipour and Prof. Mokhtarian's affiliations have been corrected.]

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Comparatively Investigation of Grape Molasses Produced by Conventional and Industrial Techniques

Cited by 14 publications

References 20 publications

Ethnobotanical and Chemical Studies on Gezo Molasses from Quercus brantii Lindl. Acorns in Turkey

Ethnobotanical and Chemical Studies on Gezo Molasses from Quercus brantii Lindl. Acorns in Turkey

Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety

Rheological modeling and activation energy of Persian grape molasses

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