Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices

Tříska, Jan; Balík, Josef; Strohalm, Jan; Novotná, Pavla; Vrchotová, Naděžda; Lefnerová, Danuše; Landfeld, A.; Híc, Pavel; Tománková, Eva; Veverka, Jaromír; Houška, Milan

doi:10.1007/s11947-015-1637-2

Food Bioprocess Technol

2015

DOI: 10.1007/s11947-015-1637-2

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Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices

Jan Tříska

Josef Balík

Jan Strohalm

et al.

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Cited by 3 publications

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“…Over the years, scientists have studied different varieties of grapevine, wine and grape juices using extraction methods under various conditions and solvents in order to find a methodology leading to extracts with maximum yield of bioactive compounds 15,16 . In 2006, Pussa et al 17 made a survey of grapevine stem polyphenols as an additional source for these highly valuable bioactive compounds.…”

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confidence: 99%

Stability testing of resveratrol and viniferin obtained from Vitis vinifera L. by various extraction methods considering the industrial viewpoint

Kosović

Topiar

Cuřínová

et al. 2020

Sci Rep

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Solid by-products generated in the winemaking process, can comprise valuable bioactive substances such as resveratrol and viniferin, which can be used in whole range of sectors including medicine, pharmacy, cosmetic industry etc. The changes in content of those stilbenes in extracts obtained by maceration and Soxhlet extraction were monitored using newly modified and validated highperformance liquid chromatography-mass spectrometry method which was proved to be accurate, reproducible, and efficient for their determination. The yields of individual bioactive compounds isolated from winery by-products are crucially dependent on the conditions of used extraction techniques. From this point of view, stability testing including light exposure, elevated temperature, and storage for longer time periods in the solution, represents the basis for optimizing conditions of extraction methods of resveratrol and trans-ε-viniferin. High temperature is beneficial for better release of thermally more stable stilbenes such as trans-resveratrol and trans-ε-viniferin but its application for prolonged time periods can be destructive. Light stress conditions cause the formation of otherwise unavailable cis-ε-viniferin by dimerization and photoisomerization of trans-stilbenes.

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mentioning

confidence: 99%

Stability testing of resveratrol and viniferin obtained from Vitis vinifera L. by various extraction methods considering the industrial viewpoint

Kosović

Topiar

Cuřínová

et al. 2020

Sci Rep

View full text Add to dashboard Cite

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Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera)

Evangelista

Sanches

Castilhos

et al. 2020

Food Research International

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Changes in Resveratrol Content and Bioactive Properties During Production Process of Red Grape Juice

Gülcü¹,

Dağlıoğlu

2018

Gıda

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Bu araştırma kapsamında, kırmızı üzüm çeşitlerinden üzüm suyu üretim sürecinde biyoaktif özellikler (toplam fenolik madde, antiradikal aktivite, toplam antosiyanin) ve resveratrol miktarlarında meydana gelen stabilite veya değişimlerin belirlenmesi amaçlanmıştır. Bu kapsamda, Cabarnet Sauvignon ve Papazkarası üzüm çeşitleri kullanılarak kırmızı üzüm suyu üretimi gerçekleştirilmiş, işleme sürecinde belirlenen proses basamaklarında örnekler alınarak incelenmiştir. Örneklerdeki resveratrol miktarları, C18 ters faz kolon ve floresans dedektörle kombine edilmiş HPLC sistemi kullanılarak belirlenmiştir. Toplam fenolik madde, toplam antosiyanin, DPPH serbest radikal yakalama ve ABTS radikal yakalama kapasitesi değerleri spektrofotometrik yöntemlerle belirlenmiştir. Üzüm suyu üretim sürecinde, özellikle durultma ve kaba filtrasyon işlemlerinin biyoaktif özelliklerde kayıplara yol açtığı, genel olarak proses boyunca resveratrolde artışlar olurken, toplam fenolik madde ve antioksidan aktivite değerlerinin ise daha stabil kaldığı görülmüştür. İşleme sürecinde en fazla kayıp toplam antosiyanin miktarlarında meydana gelmiş, başlangıç değerlerine göre kayıp oranı %50'nin üzerinde olmuştur.

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Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices

Cited by 3 publications

References 27 publications

Stability testing of resveratrol and viniferin obtained from Vitis vinifera L. by various extraction methods considering the industrial viewpoint

Stability testing of resveratrol and viniferin obtained from Vitis vinifera L. by various extraction methods considering the industrial viewpoint

Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera)

Changes in Resveratrol Content and Bioactive Properties During Production Process of Red Grape Juice

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