Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/66158
Type: Artigo de periódico
Title: Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage
Author: Gollucke, APB
Catharino, RR
de Souza, JC
Eberlin, MN
Tavares, DD
Abstract: The total phenolic (TP) and radical scavenging activity (RSA) of concentrated grape juices during process and storage were characterized and quantified. TP were determined using the Folin-Ciocalteu method and RSA by the DPPH assay. The main phenolic components of juices were investigated by direct infusion electrospray ionization-mass spectrometry (ESI-MS) in the negative ion mode. Concord juice (CJ) demonstrated higher RSA and TP contents than Isabel juice (IJ) with some differences at each processing step. During storage, retention of TP and RSA were 90% and 77% in CJ and of 81% and 86% in IJ, respectively. During processing, peonidin and peonidin-3-0-glucoside gave place to malvidin and dimethoxy-flavylium as major significant components; piceatannol-O-glucoside became significant after concentration and malvidin decreased after 8 months of storage. Concentrated and refrigerated storage were effective in preserving total phenolics and antioxidative status of grape juices, although changes in compounds were observed. (c) 2008 Elsevier Ltd. All rights reserved.
Subject: Concord grape
Isabel grape
Total phenols
Piceatannol
Antioxidant activity
Radical scavenging activity
DPPH
Concentration process
ESI-MS fingerprinting
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2008.06.060
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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