Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 10, Pages 1855-1859Publisher
WILEY
DOI: 10.1111/j.1365-2621.2008.01733.x
Keywords
1,1-diphenyl-2-picrylhydrazil; grape juice; phenolics; quality; storage
Categories
Funding
- National Council for Scientific and Technological Development (CNPq) [131016/2006-7]
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Commercial concentrated Concord (CCJ) and Isabel (CIJ) grapes juices were stored at 4-5 degrees C while pasteurised ready-to-drink juices of the same grape cultivars (PCJ and PIJ) were kept at 20-25 degrees C under indirect light for 10 months, simulating industrial storage conditions. (+)-catechin preservation during storage ranged between 63% (PCJ) and 52% (PIJ); (-)-epicatechin retention was of 32% (CCJ) and 15% (CIJ). Total phenols retention ranged from 93% (CCJ) to 84% (PCJ) and radical scavenging activity (RSA) from 87% (PIJ) to 85% (CCJ and PCJ). Concentrated juices showed higher monomeric flavan-3-ols amounts and CCJ depicted superior phenolic contents. PIJ yielded the highest RSA during storage per phenolic unit. Process and storage impacted flavan-3-ols and not total phenolics and RSA during 10-month ageing.
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