Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorDutra, Maria da Conceição Prudêncio-
Autor(es): dc.creatorViana, Arão Cardoso-
Autor(es): dc.creatorPereira, Giuliano Elias-
Autor(es): dc.creatorNassur, Rita de Cássia Mirella Resende-
Autor(es): dc.creatorLima, Marcos dos Santos-
Data de aceite: dc.date.accessioned2026-02-09T11:10:30Z-
Data de disponibilização: dc.date.available2026-02-09T11:10:30Z-
Data de envio: dc.date.issued2021-10-07-
Data de envio: dc.date.issued2021-10-07-
Data de envio: dc.date.issued2021-05-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/48350-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.foodchem.2020.128399-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1135305-
Descrição: dc.descriptionThe concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. “Foxy” aromatic compounds were also quantified by gas-chromatography/mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeic-acid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectBioactive compounds-
Palavras-chave: dc.subjectFunctional beverages-
Palavras-chave: dc.subjectFood processing-
Palavras-chave: dc.subjectFood composition-
Palavras-chave: dc.subjectCompostos bioativos-
Palavras-chave: dc.subjectBebidas funcionais-
Palavras-chave: dc.subjectProcessamento de comida-
Palavras-chave: dc.subjectComposição alimentar-
Título: dc.titleWhole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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