2021
DOI: 10.9734/afsj/2021/v20i930352
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Effect of Different Processing Conditions on Bioactive Compounds of Selected Grape Varieties

Abstract: Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were subjected to different processing conditions such as pasteurization and pectinase enzyme treatment. Total Monomeric Anthocyanin content (TAC), Total Phenolic Content (TPC), and antioxidant activity were analyzed. Compared to the impor… Show more

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