Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices

• Published in: Food and bioprocess technology Vol. 9; no. 3; pp. 421 - 429
• Main Authors: Tříska, Jan, Balík, Josef, Strohalm, Jan, Novotná, Pavla, Vrchotová, Naděžda, Lefnerová, Danuše, Landfeld, Aleš, Híc, Pavel, Tománková, Eva, Veverka, Jaromír, Houška, Milan
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-03-2016; Springer Nature B.V
• Subjects: Agriculture; antimutagenic activity; antioxidant activity; Bioactive compounds; Biological activity; Biological effects; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Food Science; Freezing; Fruits; grape juice; Grapes; high pressure treatment; juice quality; Juices; Original Paper; Pasteurization; Polyphenols; Preservation; Process parameters; Resveratrol; storage temperature; Vitaceae; Wines; Biologically active compounds; Antioxidative capacity; Total polyphenols; Grapevine juices; Thermomaceration; Antimutagenic activity
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-015-1637-2

Grape juice quality can be substantially influenced by different processing methods and their parameters. This study deals with the influence of thermomaceration temperature and its holding time on important juice quality parameters such as the content of trans-resveratrol, trans-piceid, trans-ε-viniferin, and 2,4,6-trihydroxyphenantrene-2-O-glucoside. All the aforementioned compounds together with antioxidative capacity, total polyphenols, and antimutagenic activity were measured. This study used the following grapes: Blaufränkisch, Blaufränkisch bio, Saint Laurent, Grüner Veltliner, Grüner Veltliner bio, and Müller-Thurgau. For all tested grape varieties, the most important processing parameters were temperature and thermomaceration holding time. There were no significant differences in the content of the studied compounds. Three preservation technologies, freezing, bottle pasteurization, and high-pressure treatment, were also studied regarding the content of abovementioned biologically active compounds. Results of this study can be immediately applied to grape juice production.