Berry ripening, pre‐processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice. (12th March 2015)

• Record Type: Journal Article
• Authors: Genova, Giuseppe; Tosetti, Roberta; Tonutti, Pietro
• Is Part Of: Journal of the science of food and agriculture. Volume 96:Number 2(2016)
• Page Start: 664
• Page End: 671
• Publication Date: 2015-03-12
• Subjects: grape berries -- harvest time -- juice pasteurization -- phenol compounds -- postharvest ethylene -- ripening stage; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7138
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Grape juice is an important dietary source of health‐promoting antioxidant molecules. Different factors may affect juice composition and nutraceutical properties. The effects of some of these factors (harvest time, pre‐processing ethylene treatment of grapes and juice thermal pasteurization) were here evaluated, considering in particular the phenolic composition and antioxidant capacity. RESULTS: Grapes ( Vitis vinifera L., red‐skinned variety Sangiovese) were collected twice in relation to the technological harvest (TH) and 12 days before TH (early harvest, EH) and treated with gaseous ethylene (1000 ppm) or air for 48 h. Fresh and pasteurized (78 °C for 30 min) juices were produced using a water bath. Three‐way analysis of variance showed that the harvest date had the strongest impact on total polyphenols, hydroxycinnamates, flavonols, and especially on total flavonoids. Pre‐processing ethylene treatment significantly increased the proanthocyanidin, anthocyanin and flavan‐3‐ol content in the juices. Pasteurization induced a significant increase in anthocyanin concentration. Antioxidant capacity was enhanced by ethylene treatment and pasteurization in juices from both TH and EH grapes. CONCLUSION: These results suggest that an appropriate management of grape harvesting date, postharvest and processing may lead to an improvement in nutraceutical quality of juices. Further research is needed to study the effect of the investigated factors on juice organoleptic properties. © 2015 Society of Chemical Industry