Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

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.

Phenolics in Foods: Extraction, Analysis and Measurements

“…In the end of the extraction, the solid parts need to be separated from the solvent, which can be done by iltration, clariication and/or decantation [47]. This method is quite simple to hand but has the main disadvantage of time-consuming, requires a large volume of solvent [41,42,48,49].…”

Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containing Saccharomyces cerevisiae cell wall‐coated probiotic microcapsules during storage

“…Grape juice was prepared by diluting grape concentrate (˚Brix 70) to grape juice with˚Brix 14 through addition of water and was then pasteurised at 85°C for 60 s (Lima et al, 2015). Grape juice was prepared by diluting grape concentrate (˚Brix 70) to grape juice with˚Brix 14 through addition of water and was then pasteurised at 85°C for 60 s (Lima et al, 2015).…”

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

“…However, cultivars of Vitis vinifera species, although being preferentially used for the wine production, are also used for the juice production [4], especially the 'Cabernet Sauvignon' cultivar [5]. Grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability From these technological processes, the continuous hot-pressing process is the most adopted technique worldwide since the cold press process extracts a very low juice yield (~18%) [22,23]. It is also important to consider, in the choice of the grape juice processing technology, the efficient extraction of phenolic compounds from skins, since these compounds are of extreme importance to guarantee a high quality level of the final product, namely its colour and antioxidant capacity but also juice astringency and bitterness [24].…”

“…Given the importance of anthocyanin extraction during grape juice production, the adequate combination of skin contact time and temperature treatment during maceration is essential to achieving grape juice consumer's acceptable chromatic characteristics as well as antioxidant activity. From these technological processes, the continuous hot-pressing process is the most adopted technique worldwide since the cold press process extracts a very low juice yield (~18%) [22,23]. It is also important to consider, in the choice of the grape juice processing technology, the efficient extraction of phenolic compounds from skins, since these compounds are of extreme importance to guarantee a high quality level of the final product, namely its colour and antioxidant capacity but also juice astringency and bitterness [24].…”