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

AbstractIn 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 pre sented 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‐glu coside. 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 applicationsWorldwide 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 elab...
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research