Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety

Franco, Miguel Henrique Rosa; Peinado, Rafael A.; Medina, Manuel; Moreno, Juan

doi:10.1021/jf0354949

Cited by 163 publications

(103 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Polyphenols that are present abundantly in raisins include quercetin, kaempferol, caftaric acid and coutaric acid with the golden raisin possessed the highest polyphenol content compared to other types of raisins (Williamson & Carughi, 2010). The loss of moisture content through the drying process has altered the nutrient composition in grapes and resulted in the increment of the total sugar concentration (Franco et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Khairuddin¹,

Haron²,

Yahya³

et al. 2017

JAS

View full text Add to dashboard Cite

Dried fruits contained higher amount of energy and nutrient density compared to the fresh ones. This study was conducted to determine and compare the content of nutrients and polyphenols in dried dates, raisin, apricot and fig. Dried fruit samples were bought from three different stores in Selangor and analyzed in triplicates. AOAC (1997) standard methods were used for proximate analyses. The total sugar and polyphenol contents were determined using Dubois and Folin-Ciocalteu methods, respectively. Highest moisture content was found in dried apricots (35.26%) while the lowest one was in Mariami dates (21

show abstract

Section: Introductionmentioning

confidence: 99%

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Khairuddin¹,

Haron²,

Yahya³

et al. 2017

JAS

View full text Add to dashboard Cite

show abstract

“…The sun-drying process develops new aromatic compounds such as ethyl acetate, acetoin, γ-butyrolactone, benzyl alcohol, isobutanol, 2-phenylethanol and isoamyl alcohols through anaerobic metabolism (Franco et al, 2004;Márquez et al, 2008) or 2-furaldehyde and 5-methyl-2-furaldehyde by the Maillard reactions of sugars. The wine quality is greatly influenced by aroma and flavour compounds, which come from the grapes, the sun-drying process or from later during wine ageing, because no fermentation is carried out in these traditional sweet wines.…”

Section: Introductionmentioning

confidence: 99%

Effect of Enzyme Addition in the Making of Pedro Ximenez Sweet Wines Using Dynamic Pre-fermentative Maceration

Espejo¹,

Armada²

2016

SAJEV

View full text Add to dashboard Cite

This work evaluated the effect of two commercial pectolytic enzymes on some oenological parameters before and after enzymatic treatments with pre-fermentative dynamic maceration at room temperature for three hours. The study was conducted on an industrial scale using musts from sun-dried grapes of the Pedro Ximenez variety. Statistical analysis and sensory rating showed that the resulting wines varied significantly in total soluble solids (ºBrix) and in the final sensorial controls. On the other hand, the enzyme treatment had no effect on the content of total polyphenols (TPI) and other chemical characteristics of the obtained musts. A higher qualitative level was observed with regard to aroma and gustative quality compared to the control. The results also demonstrate that total juice yield improved after enzyme addition together with dynamic maceration.

show abstract

“…During the drying process changes occur in the grape composition, particularly increased sugar concentration due to the grape dehydration (Franco et al, 2004). In addition, there is an increase in total energy, nutrient density, fibre content, and often a significant increase in antioxidant activity compared to fresh fruit as a consequence of this concentration.…”

Section: Introductionmentioning

confidence: 99%

Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity

Sério

Rivero-Pérez

Correia

et al. 2014

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

SUMMARYSeven different commercial grape raisins from the Spanish market were evaluated for total phenolic composition, antioxidant potential and scavenger activity. Commercial red raisins (from the Cardinal grape variety) generally had the significantly highest content of total phenolic compounds (406.9 mg/100 g raisin) and antioxidant capacity (27.88 mM Fe(II) and 10.73 mM trolox, respectively by applying FRAP and ABTS methods) while commercial white raisins had the lowest content for the parameters analyzed, especially for commercial Moscatel of Alexandria and Sultana raisins (ranging from 110.8 to 284.4 mg/100 g raisin for total phenolic compounds and ranging from 6.0 to 17.04 mM Fe(II) and from 2.43 to 8.94 mM trolox, respectively for antioxidant capacity by applying FRAP and ABTS methods). Finally, the Pearson test shows a very high correlation (0.95 and 0.97, α<0.05) between total phenolic content and antioxidant capacity. Results prove that all commercial raisin samples studied constitute a natural source of polyphenols and antioxidants, especially raisin samples obtained from the red grape variety. RESUMOEfetuou-se o estudo de 7 amostras diferentes de uvas passa comerciais disponíveis no mercado espanhol, ao nível dos compostos fenólicos totais, do potencial antioxidante e ainda da atividade sequestradora de radicais livres. As uvas passa tintas (variedade Cardinal) apresentaram no geral valores significativamente mais elevados de compostos fenólicos totais (406.9 mg/100 g uva passa), capacidade antioxidante (27.88 mM Fe(II) e 10.73 mM trolox, respetivamente pela aplicação das metodologias FRAP e ABTS) enquanto que as uvas passa brancas apresentaram valores mais baixos, em particular as amostras das variedades Moscatel de Alexandria e Sultanas (variando os valores entre 110.8 e 284.4 mg/100 g uva passa, para os compostos fenólicos totais, entre 6.0 e 17.04 mM Fe(II) e entre 2.43 e 8.94 mM trolox, respetivamente para a capacidade antioxidante pela aplicação dos métodos FRAP e ABTS). Finalmente, através da aplicação do Teste de Pearson observou-se a existência de elevada correlação (0.95 e 0.97, α<0.05) entre os compostos fenólicos totais e a capacidade antioxidante. Os resultados obtidos, provam que as amostras comerciais de uvas passa estudadas constituem uma fonte natural de compostos fenólicos e de antioxidantes, em especial as uvas passa tintas obtidas a partir da variedade Cardinal.

show abstract

Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety

Cited by 163 publications

References 10 publications

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Effect of Enzyme Addition in the Making of Pedro Ximenez Sweet Wines Using Dynamic Pre-fermentative Maceration

Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity

Contact Info

Product

Resources

About