Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices
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-vin...
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| Published in: | Food and bioprocess technology Vol. 9; no. 3; pp. 421 - 429 |
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| Main Authors: | , , , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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01-03-2016
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| Abstract | 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. |
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| AbstractList | 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- epsilon -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: Blaufraenkisch, Blaufraenkisch bio, Saint Laurent, Gruener Veltliner, Gruener Veltliner bio, and Mueller-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. 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. 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. |
| Author | Tříska, Jan Novotná, Pavla Lefnerová, Danuše Híc, Pavel Houška, Milan Veverka, Jaromír Balík, Josef Vrchotová, Naděžda Landfeld, Aleš Tománková, Eva Strohalm, Jan |
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| Cites_doi | 10.1002/jcb.240590822 10.1016/j.foodchem.2005.01.005 10.1016/S0027-5107(03)00109-X 10.1016/j.foodchem.2004.09.030 10.1093/jn/130.8.2073S 10.1016/S0027-5107(02)00330-5 10.1016/j.talanta.2006.08.012 10.1093/jn/130.1.53 10.1097/00005344-200211000-00014 10.3390/molecules17032773 10.17221/246/2008-CJFS 10.17221/394/2010-CJFS 10.1021/jf980496s 10.1007/s00217-007-0770-1 10.1016/0009-8981(96)06236-5 10.1021/jf030278l 10.1016/j.fct.2007.06.022 10.1021/jf020689m 10.1111/j.1755-0238.2006.tb00056.x 10.3109/10715769009148569 10.1111/j.1541-4337.2006.00001.x 10.1093/jn/133.9.2812 10.1016/j.aca.2003.10.019 10.1016/0891-5849(95)02227-9 10.1016/0140-6736(93)92876-U |
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| Keywords | Biologically active compounds Antioxidative capacity Total polyphenols Grapevine juices Thermomaceration Antimutagenic activity |
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| Snippet | Grape juice quality can be substantially influenced by different processing methods and their parameters. This study deals with the influence of... |
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| SubjectTerms | 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 |
| Title | Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices |
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