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

Simple item page
dc.contributor.authorGuler, A
dc.contributor.authorTokusoglu, O
dc.contributor.authorArtik, N
dc.date.accessioned2024-07-18T11:54:06Z
dc.date.available2024-07-18T11:54:06Z
dc.description.abstractThe 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.
dc.identifier.issn2416-3953
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/6117
dc.language.isoEnglish
dc.publisherESTACAO VITIVINICOLA NACIONAL
dc.subjectMETHOD VALIDATION
dc.subjectIN-VITRO
dc.subjectWINES
dc.subjectRED
dc.subjectPOLYPHENOLS
dc.subjectVARIETIES
dc.subjectCAPACITY
dc.subjectACIDS
dc.titleALTERATIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING SOUR GRAPE JUICE CONCENTRATE PROCESSING
dc.typeArticle

Files

Collections

Web of Science Koleksiyonu