Changes in polyphenol content during production of grape juice concentrate

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

doi:10.1016/j.foodchem.2013.01.023

Changes in polyphenol content during production of grape juice concentrate

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

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Wageningen University & Research
Centre for BioSystems Genomics
Netherlands Metabolomics Centre
Istanbul Technical University

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

83 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Sayfa (başlangıç-bitiş)	521-526
Sayfa sayısı	6
Dergi	Food Chemistry
Hacim	139
Basın numarası	1-4
DOI'lar	https://doi.org/10.1016/j.foodchem.2013.01.023
Yayın durumu	Yayınlandı - 15 Ağu 2013

Finansman

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.

Finansörler	Finansör numarası
EU 6th Frame	2005-FOOD-CT-01730
EU 7th Frame	FP7-KBBE-2009-3-245121-ATHENA
Seventh Framework Programme	245121

Belgeye Erişim

10.1016/j.foodchem.2013.01.023

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

@article{f41eb706087c4f4eadc901bb200f41bf,

title = "Changes in polyphenol content during production of grape juice concentrate",

abstract = "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.",

keywords = "Anthocyanins, Antioxidant capacity, Grape juice concentrate, Phenolics, Processing, Procyanidins",

author = "Esra Capanoglu and \{De Vos\}, \{Ric C.H.\} and Hall, \{Robert D.\} and Dilek Boyacioglu and Jules Beekwilder",

year = "2013",

month = aug,

day = "15",

doi = "10.1016/j.foodchem.2013.01.023",

language = "English",

volume = "139",

pages = "521--526",

journal = "Food Chemistry",

issn = "0308-8146",

number = "1-4",

}

TY - JOUR

T1 - Changes in polyphenol content during production of grape juice concentrate

AU - Capanoglu, Esra

AU - De Vos, Ric C.H.

AU - Hall, Robert D.

AU - Boyacioglu, Dilek

AU - Beekwilder, Jules

PY - 2013/8/15

Y1 - 2013/8/15

N2 - 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.

AB - 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.

KW - Anthocyanins

KW - Antioxidant capacity

KW - Grape juice concentrate

KW - Phenolics

KW - Processing

KW - Procyanidins

UR - https://www.scopus.com/pages/publications/84875943855

U2 - 10.1016/j.foodchem.2013.01.023

DO - 10.1016/j.foodchem.2013.01.023

M3 - Article

C2 - 23561140

AN - SCOPUS:84875943855

SN - 0308-8146

VL - 139

SP - 521

EP - 526

JO - Food Chemistry

JF - Food Chemistry

IS - 1-4

ER -

Changes in polyphenol content during production of grape juice concentrate

Özet

Finansman

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap