Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

Güler, Ali; Tokuşoğlu, Özlem

doi:10.20863/nsd.33300

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…Malic acid was the most abundant organic acid in each verjuice variety, followed by tartaric acid, citric acid and fumaric acid. As organic acids, tartaric acid, malic acid, citric acid and fumaric acid in verjuices have been identified in previous findings (Guler and Tokusoglu, 2016;De Matos et al, 2019). Similar to our study, malic acid was found to be the most abundant organic acid in these studies.…”

Section: Hplc Analysissupporting

confidence: 91%

Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction

Yüksel

Karabacak

2022

Front. Sustain. Food Syst.

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Thinning pruning is a process in modern viticulture to improve product quality when grapes are still in the immature fruit stage. Unripe grapes, which are waste, are mostly consumed locally as verjuices to meet domestic demand. This study aims to optimize a more efficient “green” technique for the extraction of total phenolic compounds (TPC) and antioxidant capacity (AC) from three varieties of unripe grape juice by response surface method (RSM) using ultrasound-assisted extraction (UAE). The influence of temperature (25–65°C) and extraction time (5–30 min) on total phenolic content (TPC) and antioxidant capacity (DPPH and CUPRAC) was investigated. In this study, physicochemical properties, mineral composition, phenolic and organic acid components of three different verjuices were also investigated. As a result, the optimal extraction points for extraction time (12 min) and temperature (30°C) were determined. All independent variables were found to be significantly effective on TPC and AC content during UAE. Verjuices are a rich source of antioxidants, phenols, organic acids, minerals, and vitamin C. This study is expected to contribute to the evaluation of unripe grape wastes, which are very rich in bioactive components, and to increase its economic potential by expanding local production, thus contributing to sustainable agri-food processing.

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Section: Hplc Analysissupporting

confidence: 91%

Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction

Yüksel

Karabacak

2022

Front. Sustain. Food Syst.

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“…Moreover, these are sources of organic acid and have antimicrobial effects. 7 Koruk juice, Verjuice, is used as an alternative to vinegar and lemon juice. 2 It is produced and consumed locally, particularly in the Mediterranean, Southeastern regions of Turkey, and many different regions of Iran.…”

Section: Introductionmentioning

confidence: 99%

Total Phenolic and Flavonoid Contents, Antioxidant and Antimicrobial Activities of Traditional Unripe Grape Products

Türkmen¹,

Şekeroğlu²

2017

IJPER

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Unripe grape products, unripe grape juice (or koruk juice), unripe grape powder and unripe grape piece are common condiments in Kilis traditional cousin. Besides their taste roles, their probable health benefits were also studied in this work. To evaluate total phenolic and flavonoid contents, antioxidant capacity and antimicrobial activity of unripe grape samples (juice, powder and piece) extracted by various solvents. Samples were extracted separately by ethanol and distilled water (10%). Concentrated samples were suspended in methanol to final concentration 100 mg/mL. Percentage yield in the extracts were observed to range from 4.19 to 17.76. While the total phenolic contents of ethanol and distilled water extracts were revealed to range from 505.682 to 758.523 and 424.432 to 603.409 mg GAE/g; total flavonoid contents of extracts were 0.073 to 0.147 and 0.041 to 0.055 mgRE/g, respectively. Antioxidant capacity of extracts was calculated between 64.07(ethanol) and 82.64 % (distilled water). Studied extracts showed antimicrobial activity against only one test microorganism, C. albicans. The highest antibacterial activity (8 mm) was observed in unripe grape piece distilled water extract.

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Formulation, characterization, and storage stability of phytonutrient-rich carbonated kinnow mandarin juice beverage

Aggarwal,

Kaur,

Kaur

et al. 2023

Food Measure

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Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

Cited by 3 publications

References 25 publications

Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction

Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction

Total Phenolic and Flavonoid Contents, Antioxidant and Antimicrobial Activities of Traditional Unripe Grape Products

Formulation, characterization, and storage stability of phytonutrient-rich carbonated kinnow mandarin juice beverage

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