BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. (15th November 2019)

• Record Type: Journal Article
• Authors: Maria de Carvalho Tavares, Iasnaia; Bonatto Machado de Castilhos, Maurício; Aparecida Mauro, Maria; Mota Ramos, Afonso; Teodoro de Souza, Reginaldo; Gómez-Alonso, Sergio; Gomes, Eleni; Da-Silva, Roberto; Hermosín-Gutiérrez, Isidro; Silva Lago-Vanzela, Ellen
• Is Part Of: Food chemistry. Volume 298(2019)
• Publication Date: 2019-11-15
• Subjects: dp delphinidin -- cy cyanidin -- pt petunidin -- pn peonidin -- mv malvidin -- M myricetin -- Q quercetin -- K kaempferol -- L larycitrin -- I isorhamnetin -- S syringetin -- 3-gal 3-galactoside -- 3-glc 3-glucoside -- 3, 5-diglc 3, 5-diglucoside -- 3-glcU 3-glucuronide -- 3-acglc 3-(6″-acetyl)-glucoside -- 3-cfglc 3-(6″-caffeoyl)-glucoside -- 3-cmglc 3-(6″-p-coumaroyl)-glucoside -- c cis -- t trans -- 3-pent 3-pentoside -- 3-rhm rhamnoside -- GRP 2-S-glutathionyl-trans-caftaric acid -- HCAD hydroxycinnamic acid derivatives -- HLPC-DAD-ESI-MSn high-performance liquid chromatography coupled with diode array and electrospray ionization mass spectrometry detectors -- AA antioxidant activity -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- GAE gallic acid equivalents -- FMD foam mat drying -- FS Fe2SO4 or ferric sulfate -- FRAP ferric reducing antioxidant power -- PCs phenolic compounds -- TPC total phenolic content -- Trolox 6-hydroxy-2, 5, 7, 8-tetramethylchromane-2-carboxylic acid -- TSS total soluble solids -- TA titratable acidity -- ANOVA analysis of variance -- AOAC association of official analytical chemists; Delphinidin 3-glucoside (PubChem CID: 443650) -- Delphinidin 3, 5-diglucoside (PubChem CID: 10100906) -- Petunidin 3, 5-diglucoside (PubChem CID: 10151874) -- Malvidin 3, 5-diglucoside (PubChem CID: 44256978) -- Myricetin (PubChem CID:5281672) -- Myricetin 3-glucoside (PubChem CID: 44259426) -- Quercetin 3-glucoside (PubChem CID: 44259229) -- 2-S-glutathionyl-trans-caftaric acid (PubChem CID: 71308212) -- trans-caftaric acid (PubChem CID: 13887348) -- trans-fertaric acid (PubChem CID: 72551457); BRS Violeta grape -- Juice -- Foam mat drying -- Phenolic compounds -- Anthocyanins -- Flavonols -- Hydroxycinnamic acid derivatives -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.124971
• Languages: English
• ISSNs: 0308-8146

Abstract

Abstract: The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intense purplish color. It was used as raw material for the production of juice and dehydrated products using foam mat drying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MS n allowed the evaluation of the quantitative and qualitative changes of the main PCs (anthocyanins, flavonols and hydroxycinnamic acid derivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtain grape juice allowed a greater extraction of flavonols and, mainly derivatives of hydroxycinnamic acids, when compared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at the same time, for the reduction of the processing time. The powdered products presented considerable concentrations of total PCs (3–5 mg/g) and antioxidant activity (32–79 (DPPH) or 17–27 (FRAP) mg/g).