Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.

Detalhes bibliográficos
Autor(a) principal: DUTRA, M. DA C. P.
Data de Publicação: 2020
Outros Autores: VIANA, A. C., PEREIRA, G. E., NASSUR, R. de C. M. R., LIMA, M. S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126878
https://doi.org/10.1016/j.foodchem.2020.128399
Resumo: The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. ?Foxy? aromatic compounds were also quantified by gas-chromatography/mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeicacid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.
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spelling Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.Functional beveragesGrape juiceBioactive compoundsFood processingFood compositionThe concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. ?Foxy? aromatic compounds were also quantified by gas-chromatography/mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeicacid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, BrazilARÃO CARDOSO VIANA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, BrazilGIULIANO ELIAS PEREIRA, CNPUVRITA DE CÁSSIA MIRELA RESENDE NASSUR, Instituto Federal do Sertão Pernambucano, Campus Ouricuri, Departamento de Agroindústria, Estrada do Tamboril s/n, Vila Quixadá CEP 56200-000, Ouricuri, PE, BrazilMARCOS dos SANTOS LIMA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil.DUTRA, M. DA C. P.VIANA, A. C.PEREIRA, G. E.NASSUR, R. de C. M. R.LIMA, M. S.2020-11-21T09:15:22Z2020-11-21T09:15:22Z2020-11-202020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Chemistry, v. xx, p. 128399, 2020.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126878https://doi.org/10.1016/j.foodchem.2020.128399enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-11-21T09:15:29Zoai:www.alice.cnptia.embrapa.br:doc/1126878Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542020-11-21T09:15:29falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-11-21T09:15:29Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
title Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
spellingShingle Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
DUTRA, M. DA C. P.
Functional beverages
Grape juice
Bioactive compounds
Food processing
Food composition
title_short Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
title_full Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
title_fullStr Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
title_full_unstemmed Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
title_sort Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
author DUTRA, M. DA C. P.
author_facet DUTRA, M. DA C. P.
VIANA, A. C.
PEREIRA, G. E.
NASSUR, R. de C. M. R.
LIMA, M. S.
author_role author
author2 VIANA, A. C.
PEREIRA, G. E.
NASSUR, R. de C. M. R.
LIMA, M. S.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil
ARÃO CARDOSO VIANA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil
GIULIANO ELIAS PEREIRA, CNPUV
RITA DE CÁSSIA MIRELA RESENDE NASSUR, Instituto Federal do Sertão Pernambucano, Campus Ouricuri, Departamento de Agroindústria, Estrada do Tamboril s/n, Vila Quixadá CEP 56200-000, Ouricuri, PE, Brazil
MARCOS dos SANTOS LIMA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil.
dc.contributor.author.fl_str_mv DUTRA, M. DA C. P.
VIANA, A. C.
PEREIRA, G. E.
NASSUR, R. de C. M. R.
LIMA, M. S.
dc.subject.por.fl_str_mv Functional beverages
Grape juice
Bioactive compounds
Food processing
Food composition
topic Functional beverages
Grape juice
Bioactive compounds
Food processing
Food composition
description The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. ?Foxy? aromatic compounds were also quantified by gas-chromatography/mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeicacid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-21T09:15:22Z
2020-11-21T09:15:22Z
2020-11-20
2020
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Chemistry, v. xx, p. 128399, 2020.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126878
https://doi.org/10.1016/j.foodchem.2020.128399
identifier_str_mv Food Chemistry, v. xx, p. 128399, 2020.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126878
https://doi.org/10.1016/j.foodchem.2020.128399
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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