Juice quality and polyphenol concentration of fresh fruits and pomace of selected Nova Scotia-grown grape cultivars

Ratnasooriya, Charmila C.; Rupasinghe, H.P. Vasantha; Jamieson, Andrew

doi:10.4141/cjps09137

Cited by 26 publications

(23 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Burin et al [11] analyzed 3 homemade grape juices for which pH values were 3.30, 3.51 and 3.64; 7 commercial juices which varied from 3.25 to 3.56 and 2 organic juices with measurements of 3.32 and 3.40, their results were compatible with this work. Canadian researchers [23] prepared juices from 10 different cultivars and found pH values of 2.38 to 3.13, displaying a lower number than the lowest observed in this study (2.81 for a white grape juice from the crop of 2013). Gabardo et al (2015) [24] evaluated the protective effect of white grape juice in rats and observed a pH of 3.89 in organic white grape juice and 3.58 in conventionally produced white grape juice, those being notably high values compared to the means of the present work.…”

Section: Resultscontrasting

confidence: 76%

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

2016

View full text Add to dashboard Cite

Abstract. The objective of this study was to compare the physicochemical profile of white and purple grape juices through the analysis of reports from the database of an oenological laboratory located in the Serra Gaúcha. The reports of the years 2012 through May of 2016 containing the parameters alcohol, pH, reducing sugars, relative density, titratable acidity, total soluble solids and volatile acidity were used for the statistical evaluation. There was no statistically significant difference regarding the alcohol content and density of white juices compared to purples in any year. Statistically significant pH values were found in the crops of 2014 and 2015. As for the reducing sugars parameter, it was observed a statistically significant difference in the year of 2014. Titratable acidity was statistically significant in all crops. Statistically significant values of total soluble solids were observed in the harvests of 2014 and 2015. The volatile acidity parameter showed statistical significance in the year 2014. The inherent genetic differences between the varieties of grapes used for each juice and the distinct technological processes used in the production are the factors that explain the results.

show abstract

Section: Resultscontrasting

confidence: 76%

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

2016

View full text Add to dashboard Cite

show abstract

“…Hue was expressed as a*/b*, while chroma is expressed as (a 2 + b 2 ) 1/2 [10]. Total soluble solids (TSS), pH and titratable acidity (TA) were analyzed in triplicate using previously described methods [11]. Briefly, TSS (Brix) was determined with a hand held refractometer (Model 300016, Super Scientific Ltd., Scottsdale, AZ) at room temperature.…”

Section: Turbidity Colour Brix and Titratablementioning

confidence: 99%

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Gao¹,

Rupasinghe²

2012

FNS

View full text Add to dashboard Cite

Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4˚C. TAC were similar in ultrasound-treated and thermal pasteurized juice blends. Changes of turbidity of juice during storage followed the same pattern of TAC. Other juice quality parameters such as color, pH, titratable acid, total soluble solids, antioxidant capacity and beta-carotene did not change significantly during the storage period. The results suggest that ultrasound treatment has a potential to use as an alternative non-thermal technique for traditional thermal pasteurization process for maintaining the quality of beverages prepared from fruit and vegetable juices.

show abstract

“…When grape skin extracts are added at a concentration of 0.3% (wt/vol), the polyphenol concentration in the resulting cheese is only about 15% lower than in cheeses made with whole grape or grape seed extracts. Ratnasooriya et al (2010) measured the concentration of total polyphenols in a selection of table and wine grape juices. Total polyphenol content in wine grape juices was about 5 times the concentration in table grape juices and averaged 11.3 mg of GAE/L.…”

mentioning

confidence: 99%

Effect of commercial grape extracts on the cheese-making properties of milk

Silva

Matumoto‐Pintro

Bazinet

et al. 2015

Journal of Dairy Science

View full text Add to dashboard Cite

Grape extracts can be added to milk to produce cheese with a high concentration of polyphenols. Four commercial extracts from whole grape, grape seed, and grape skin (2 extracts) were characterized and added to milk at concentrations of 0, 0.1, 0.2, and 0.3% (wt/vol). The effect of grape extracts on the kinetics of milk clotting, milk gel texture, and syneresis were determined, and model cheeses were produced. Whole grape and grape seed extracts contained a similar concentration of polyphenolic compounds and about twice the amount found in grape skin extracts. Radical scavenging activity was directly proportional to the phenolic compounds content. When added to milk, grape extracts increased rennet-induced clotting time and decreased the clotting rate. Although differences were observed between the extracts, the concentration added to milk was the main factor influencing clotting properties. With increasing concentrations of grape extracts, milk gels showed increased brittleness and reduced firmness. In addition, syneresis of milk gels decreased with increasing concentrations of grape extracts, which resulted in cheeses with a higher moisture content. The presence of grape extracts in milk slightly increased protein recovery in cheese but had no effect on fat recovery. With whole grape or grape seed extracts added to milk at 0.1% (wt/vol), the recovery coefficient for polyphenols was about 0.63, and decreased with increasing extract concentration in milk. Better polyphenol recovery was observed for grape seed extracts (0.87), with no concentration effect. Commercial extracts from whole grape, grape seed, or grape skin can be added to milk in the 0.1 to 0.3% (wt/vol) concentration range to produce cheese with potential health benefits, without a negative effect on cheese yield.

show abstract

Juice quality and polyphenol concentration of fresh fruits and pomace of selected Nova Scotia-grown grape cultivars

Cited by 26 publications

References 38 publications

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Effect of commercial grape extracts on the cheese-making properties of milk

Contact Info

Product

Resources

About