Effect of time–temperature conditions and clarification on the total phenolics and antioxidant constituents of muscadine grape juice

Martino, Karina G.; Paul, Michael S.; Pegg, Ronald B.; Kerr, William L.

doi:10.1016/j.lwt.2013.03.001

Cited by 13 publications

(10 citation statements)

References 18 publications

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“…The results for orange and pear nectars were included in the range reported by Stella et al (2011) in orange nectars (26.30-54.20 mg GAE/ 100 mL) and Tanrioven and Eksi (2005) in fresh pasteurized pear juices (19.60-45.70 mg GAE/100 mL), respectively. Nevertheless, TPC content in grape nectar was higher than those reported by Martino et al (2013) in muscadine grape juice (88.80 mg GAE/100 mL) and Touati et al (2013) in fruits beverages (17.97-70.55 mg GAE/100 mL).…”

Section: Effect Of Storage Time and Temperature On Bioactive Compoundsmentioning

confidence: 51%

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Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators

Touati

Barba

Louailèche

et al. 2016

Journal of Food Quality

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In this study, the stability of different physicochemical and nutritional parameters of fruit nectars was monitored during storage for 28 days at 4, 25 and 37C. Moreover, potential indicators for evaluating and predicting the quality deterioration of the nectars were evaluated. For this purpose, kinetics of physicochemical parameters, bioactive compounds and total antioxidant capacity modifications were determined. Ascorbic acid, anthocyanins, carotenoids and antioxidant capacity (trolox equivalent antioxidant capacity [TEAC] values) followed a first-order reaction kinetics, while browning index fitted to zero order reaction kinetics. Conversely, pH, Total soluble solids, total phenolic compounds and oxygen radical absorbance capacity values did not follow a clear trend. Fruit nectars stability was better at 4C than at 25 and 37C storage. The interaction of time-temperature-food matrix factor had a significant effect on TEAC. Moreover, TEAC values were well correlated (P < 0.05) with all antioxidants; therefore, it can be concluded that TEAC assay was the best predictor of nectar quality deterioration. PRACTICAL APPLICATIONSAntioxidant capacity may be used in food industry as a fast and functional tool to measure and predict nutritional and quality deterioration of fruit-based beverages after processing and subsequent storage.

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Section: Effect Of Storage Time and Temperature On Bioactive Compoundsmentioning

confidence: 51%

“…Nevertheless, TPC content in grape nectar was higher than those reported by Martino et al . () in muscadine grape juice (88.80 mg GAE/100 mL) and Touati et al . () in fruits beverages (17.97–70.55 mg GAE/100 mL).…”

Section: Resultsmentioning

confidence: 93%

Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators

Touati

Barba

Louailèche

et al. 2016

Journal of Food Quality

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“…Our study enhances understanding structural diversity of flavan-3-ols in muscadine grapes. Several studies reported profiles of phenolics in muscadine grapes [24,25,26]. Only a few of common flavan-3-ol molecules have been annotated in commercial muscadine grapes.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, four dimers eluted later than procyanidin B4 were annotated to be procyanidin B5, B6, B7, and B8. These new annotations are important to grape breeding and industries, given that although a few phenolic profiling studies have reported dimeric PAs in commercial muscadine grape cultivars such as Noble and Carlos [25,26,27]; procyanidin B4-B8 have not been reported. Furthermore, these new dimeric PAs enhance understanding the complexity of dimeric PAs in muscadine grapes.…”

Section: Discussionmentioning

confidence: 99%

HPLC-qTOF-MS/MS-Based Profiling of Flavan-3-ols and Dimeric Proanthocyanidins in Berries of Two Muscadine Grape Hybrids FLH 13-11 and FLH 17-66

2018

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FLH 13-11 FL and FLH 17-66 FL are two interspecific hybrid varieties of muscadine grape resulting from the cross of Vitis munsoniana (Simpson) ex Munson and V. rotundifolia. However, profiles of flavan-3-ols and proanthocyanidins in these two hybrids have not been characterized. Herein, we report the use of high-performance liquid chromatography-quadrupole, time-of-flight, tandem mass spectrometry (HPLC-qTOF-MS/MS) to characterize these two groups of metabolites in berries. Ripe berries collected from two consecutive cropping years were used to extract metabolites. Metabolites were ionized using the negative mode. Collision-induced dissociation was performed to fragmentize ions to obtain feature fragment profiles. Based on standards, MS features, and fragments resulted from MS/MS, four flavan-3-ol aglycones, 18 gallated or glycosylated conjugates, and eight dimeric procyanidins, were annotated from berry extracts. Of these 30 metabolites, six are new methylated flavan-3-ol gallates. Furthermore, comparative profiling analysis showed obvious effects of each cultivar on the composition these 30 metabolites, indicating that genotypes control biosynthesis. In addition, cropping seasons altered profiles of these metabolites, showing effects of growing years on metabolic composition. These data are informative to enhance the application of the two cultivars in grape and wine industries in the future.

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“…High temperature applied during thermo-maceration (TM) also could promote ruptures on the fruit cell wall, facilitating the extraction of phenolic compounds (Aguilar et al 2016;Liu et al 2017;Wojdyłoa et al 2021). As enzymatic hydrolysis was accompanied https://doi.org/10.17221/251/2021-CJFS by the maceration process, maceration temperatures and duration time played an important role in enzymatic activities and maceration effects, which would lead to the different phenolic extraction and their maintenance in the final wine (Martino et al 2013;Aleixandre-Tudo and Du Toit 2018). Raspberries are soft fruits containing high quantities of pectin, so pectinase maceration is necessary for juice yield and winemaking.…”

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confidence: 99%

Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine

Zhao¹,

Jiang²,

Wang³

et al. 2022

Czech J. Food Sci.

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Effect of time–temperature conditions and clarification on the total phenolics and antioxidant constituents of muscadine grape juice

Cited by 13 publications

References 18 publications

Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators

Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators

HPLC-qTOF-MS/MS-Based Profiling of Flavan-3-ols and Dimeric Proanthocyanidins in Berries of Two Muscadine Grape Hybrids FLH 13-11 and FLH 17-66

Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine

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