Changes in polyphenol content during production of grape juice concentrate

Esra Capanoglu*, Ric C.H. De Vos, Robert D. Hall, Dilek Boyacioglu, Jules Beekwilder

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

64 Citations (Scopus)


The production of grape juice concentrate on an industrial scale was evaluated and samples from the main steps of processing have been collected and analyzed. The sampling steps included the selection and washing of grapes (Nevsehir Patlak variety), pressing in order to obtain the juice separate from the seed and the skin fraction, pasteurization, clarification, filtration, evaporation, and filling-packing at 27 °C with a Brix of 45°. Samples from each of the processing steps were analyzed by a number of spectrophotometric analyses. A series of anthocyanin compounds was identified using HPLC-MS, and the fate of anthocyanins, quercetin rutinoside and procyanidins was followed using HPLC. The results indicate that the removal of seed and fruit skin removes most of the procyanidins and anthocyanins, while subsequent clarification and filtration treatments further reduce the anthocyanin content.

Original languageEnglish
Pages (from-to)521-526
Number of pages6
JournalFood Chemistry
Issue number1-4
Publication statusPublished - 15 Aug 2013


This study was financially supported by the EU 6th Frame FLORA Project ( 2005-FOOD-CT-01730 ), and EU 7th Frame ATHENA Project ( FP7-KBBE-2009-3-245121-ATHENA ). Harry Jonker is acknowledged for valuable assistance in the HPLC analysis. RD Hall and RCH de Vos thank both the Netherlands Metabolomics Centre and the Centre of Biosystems Genomics (CBSG), which are part of the Netherlands Genomics Initiative, for additional funding.

FundersFunder number
EU 6th Frame2005-FOOD-CT-01730
EU 7th FrameFP7-KBBE-2009-3-245121-ATHENA
Seventh Framework Programme245121


    • Anthocyanins
    • Antioxidant capacity
    • Grape juice concentrate
    • Phenolics
    • Processing
    • Procyanidins


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