Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

Abstract

In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing “Hot Press” (HP), “Hot Break” (HB), and “Cold Press” (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin‐3‐pyranoside, chlorogenic acid, malvidin‐3‐glucoside, cyanidin‐3‐glucoside, and petunidin‐3‐glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.

Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior ofBotrytis cinereain white grape juice concentrate

“…In Table 6, contents of gallic acid, protocatechuic acid, vanillic acid, caffeic acid, p‐coumaric acid, tyrosol, ferulic acid, ellagic acid, and two flavonoids (catechin and quercetin) in HHP treated samples are shown. Similar results have been reported in scientific literature (Lima et al., 2015; Moreno‐Montoro et al., 2015; Silva et al., 2019), however, there are various factors that influence the composition of phenolics in grape juice, being production and preservation techniques among the most relevant (Silva et al., 2019). It was observed in this study that HHP processing conserved most of the phenolic compounds, except for p‐coumaric acid and tyrosol that showed a significant decrease ( p < .05) at HHP treatment of 300 MPa/2 min and above (Table 6).…”

“…In grape juice, the bioactive phenolic compounds are flavonoids, stilbene, and phenolic acids (Lima et al, 2014;Prudêncio Dutra et al, 2018). In Table 6 (Lima et al, 2015;Moreno-Montoro et al, 2015;Silva et al, 2019), however, there are various factors that influence the composition of phenolics in grape juice, being production and preservation techniques among the most relevant (Silva et al, 2019). It was observed in this study that HHP processing conserved most of the phenolic compounds, except for pcoumaric acid and tyrosol that showed a significant decrease (p < .05)…”

Identification of a novel anthocyanin synthesis pathway in the fungus Aspergillus sydowii H-1

“…The highest content of the six identified anthocyanins was oenin and malvidin-3G, which belong to the malvidin ramification. This result was similar to the anthocyanins components that were reported in blueberries [69], red rice [70] and grapes [71]. Malvidin has been shown to protect against cardiovascular disease [72], and attenuate H 2 O 2 -induced oxidative stress [73] and inflammation [74], demonstrating that this strain has great potential for medical application.…”

Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

“…One of the ways to evaluate the influence of factors, such as processing methods in the bioactive content and antioxidant activity of the beverages, has been through chemometrics techniques, such as principal components analysis (PCA) [26]. In the present study, PCA was applied to the mango peel liqueurs as a function of phytochemical profile and antioxidant activity.…”