Thermal degradation of grape marc polyphenols

Sólyom, Katalin; Solà, R; Cocero, Marı́a José; Mato, Rafael B.

doi:10.1016/j.foodchem.2014.03.021

Cited by 82 publications

(53 citation statements)

References 24 publications

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“…However, under the superfine grinding time 30-50 min, water content 4.93-4.75%, d 50 20.3-13.5 μm, bulk density 0.32-0.30 kg/m 3 , and tap density 0.67-0.61 kg/m 3 , the finer green tea powders had the bright color, narrower and uniform particle size, good antioxidant activity and more food processing properties [16]. The investigation of Sólyom et al [28] also showed that total phenol content from grape marc was less sensitive to heating, where even an initial increase of concentration was observed over 100°C. When the temperature was high 150°C, the degradation of grape phenol was once more observed.…”

Section: Chemical Components Of Gppsmentioning

confidence: 95%

Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders

et al. 2015

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Section: Chemical Components Of Gppsmentioning

confidence: 95%

Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders

et al. 2015

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“…Turturică et al (2016) used the first-order kinetic model to describe the heat-induced changes in TPC content o plum extract, estimating a k value of 4.9 ± 0.80 · 10 −2 min −1 at 110°C. Sólyom et al (2014) suggested k values for TAC thermal degradation in grape marc-filtered extract of 6.88 ± 0.14 · 10 −2 min −1 at 80°C and 11.56 ± 0.30 · 10 −2 min −1 at 150°C. Verbeyst et al (2011) estimated significant lower k values for cyanindin-3-sophoroside thermal degradation in raspberries, varying between 0.49 ± 0.02 · 10 −2 min −1 at 90°C to 5.56 ± 0.45 · 10 −2 min −1 at 130°C.…”

Section: Kinetics Of Thermal Degradationmentioning

confidence: 99%

Investigations on Sweet Cherry Phenolic Degradation During Thermal Treatment Based on Fluorescence Spectroscopy and Inactivation Kinetics

Turturică

Stănciuc

Bahrim

et al. 2016

Food Bioprocess Technol

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Five anthocyanins were detected in the sweet cherry extract as follows: cyanidin 3-rutinoside, cyanidin 3-glucoside, peonidin 3-rutinoside, peonidin 3-glucoside, and pelargonidin 3-rutinoside, whereas the cyanidin 3-rutinoside was found to be in the highest amount. The effect of thermal treatment on the degradation of the polyphenolic compounds in sweet cherry extract was investigated in the range of 70-120°C by means of fluorescence spectroscopy and spectrophotometric techniques. The fluorescence spectra were dominated by emission bands with maximum ranging from 356 nm at 25°C to 350 nm at 110°C. The heating of sweet cherry extract resulted in structural changes that led to a significant decrease in fluorescence intensity when increasing temperature. Degradation rate constants were estimated using a fractional conversion kinetic model. The activation energy values revealed a higher-temperature dependence of antioxidant activity, followed by anthocyanins, total polyphenols, and total flavonoids.

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“…Indeed, both ingredients contain bioactive substances, such as tocopherols and phenolic compounds that present recognized antioxidant activity in relation to reactive oxygen/nitrogen species (Aksoylu et al, 2015). The content of phenolic compounds in the cookies was relatively low and this can be explained because phenolic compounds, especially phenolic acids and anthocyanins, as well as some lipophilic antioxidants, are degraded when temperatures are higher than 80 °C (Sólyom et al, 2014). Figure 1 contains the response surface plot for some of the response variables assessed in the current work and facilitates the visualization of the effects of whole-wheat flour and organic grape pomace on the quality traits of cookies.…”

Section: Response Surface Modelling (Rsm)mentioning

confidence: 99%

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Karnopp¹,

Figueroa²,

Los³

et al. 2015

Food Sci. Technol (Campinas)

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Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R 2 and R 2 adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.

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Thermal degradation of grape marc polyphenols

Cited by 82 publications

References 24 publications

Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders

Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders

Investigations on Sweet Cherry Phenolic Degradation During Thermal Treatment Based on Fluorescence Spectroscopy and Inactivation Kinetics

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

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