ALTERATIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING SOUR GRAPE JUICE CONCENTRATE PROCESSING

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Guler A., TOKUŞOĞLU Ö., ARTIK N.

CIENCIA E TECNICA VITIVINICOLA, vol.33, no.2, pp.136-144, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 2
  • Publication Date: 2018
  • Doi Number: 10.1051/ctv/20183302136
  • Journal Name: CIENCIA E TECNICA VITIVINICOLA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.136-144
  • Keywords: sour grape juice, concentrate, processing, phenolic compounds, antioxidant activity, METHOD VALIDATION, IN-VITRO, WINES, RED, POLYPHENOLS, VARIETIES, CAPACITY, ACIDS
  • Ankara University Affiliated: Yes

Abstract

The alterations of phenolic compounds and antioxidant capacity of sour grape juice were investigated during the concentration process stages. Phenolics and antioxidant properties of the samples changed more at the vacuum evaporation stage than that of the other stages. After evaporation, the antioxidant capacity of the samples decreased approximately between 14.2 and 17.0 % for DPPH and ABTS methods, respectively. Besides, phenolic contents also decreased approximately as 14.8%. HPLC data on phenolics of sour grape juice during concentrate processing gave 12 polyphenols, including gallic acid, (+)-catechin, (-)-epigallocatechin, vanillic acid, (-)-epigallocatechin gallate, (-)-epicatechin, caftaric acid, caffeic acid and p-coumaric acid, which were determined as 1.05-1.83 mg/100 g, 5.40-7.83 mg/100 g, 6.35-9.21 mg/100 g, 3.01-5.18 mg/100 g, 0-1.95 mg/100 g, 2.33-3.54 mg/100 g, 12.40-37.60 mg/100 g, 1.44-2.26 mg/100 g and 0.27-0.44 mg/100 g, respectively. Ferulic, sinapic acids and quercetin were only detected at concentrate step of the sour grape juice processing and were found as 0.18 mg/100 g, 0.28 mg/100 g and 0.76 mg/100 g, respectively.