کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7591007 1492103 2015 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration
ترجمه فارسی عنوان
ترکیبات فنل، اسیدهای ارگانیک و فعالیت آنتی اکسیدانی آب انگور تولید شده در مقیاس صنعتی با استفاده از فرایندهای مختلف پخت و پز
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 188, 1 December 2015, Pages 384-392
نویسندگان
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