Total Phenolic Content And Antioxidant Potential Of Commercial Grape Juice

Bosanek, C.A.; Silliman, Kathryn; Kirk, Larry L.; Frankel, E. N.

doi:10.1016/s0002-8223(96)00433-6

Cited by 8 publications

(6 citation statements)

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“…In comparison with other phenolic sources, BCJ is a rich source of phenolics. BCJ had higher phenolic contents than pomegranate juice (Apaydin 2008), orange carrot juice (Wootton-Beard et al 2011), and red and white grape juices (Bosanek et al 1996).…”

Section: Characterizing the Phenolics In Bcjmentioning

confidence: 94%

Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (D aucus Carota L.) Juice

Dereli

Türkyılmaz

Yemiş

et al. 2015

Journal of Food Biochemistry

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This study was conducted to investigate the effects of clarification and pasteurization on the total phenolic (TP) contents, hydroxycinnamic acids (HCAs) and antioxidant capacity (AOC) values of black carrot juices (BCJs). The effects of the phenolic compounds on the color density (CD) and polymeric color values were also evaluated. Depectinization (13 and 59%) and pasteurization (1.1‐ and 2.3‐fold) treatments led to increases in the TP and HCA contents in the BCJ, and bentonite (10 and 7%) and gelatin–kieselsol (25 and 29%) treatments led to reductions. Chlorogenic acid (CGA) was identified as the major HCA by high‐performance liquid chromatography–mass spectrometry. There were strong correlations between the AOC values with the TP and HCA contents (r = 0.750–0.996). Additionally, there were significant effects from the ratios of anthocyanins (ACN) to HCAs and ACN to CGA on the degree of polymerization. Because of the increased TP and HCA contents with AOC and CD values, depectinization and pasteurization were recommended for BCJ production. Practical Applications There is great interest in black carrot juice (BCJ) because of its high antioxidant capacity and intense color. After pressing, BCJ should be depectinized to produce juice with a high antioxidant capacity. To produce BCJ with an intense color, the depectinized juice should be clarified with bentonite. Gelatin and kieselsol led to a substantial reduction in color. To produce clear BCJ, clarification should include bentonite in addition to gelatin and kieselsol. However, the gelatin and kieselsol dosages should be carefully determined.

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Section: Characterizing the Phenolics In Bcjmentioning

confidence: 94%

Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (D aucus Carota L.) Juice

Dereli

Türkyılmaz

Yemiş

et al. 2015

Journal of Food Biochemistry

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“…These values were in agreement with data from a recent report, [23] even though they were relatively low PROPERTIES OF COCONUT WATER AND MEAT AT DIFFERENT MATURITY STAGES compared with those from other well-known high phenolic content fruit juices, for example, pomegranate (400-1600 mg GAE/100 mL), [24] apple (70 mg GAE/100 g), [25] and white and red grapes (25.4-38.9 and 140.7 to 224.6 mg GAE/100 mL). [26] Both free radical scavenging activity indices increased until 190 DAP and remained unchanged at 225 DAP. The TEAC values were in ranges of 2.98-4.55 µM TE/mL and 4.00-7.69 µM TE/g FW for the water and meat, respectively.…”

Section: Tpc and Antioxidant Activitymentioning

confidence: 95%

Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages

Mahayothee

Koomyart

Khuwijitjaru

et al. 2016

International Journal of Food Properties

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Coconut is grown in tropical and subtropical areas worldwide. The endosperm (water and meat) is consumed and processed in different forms. This study investigated the antioxidant activities and identified the phenolic compounds existing in the water and meat of coconut fruits at three different maturity stages, i.e., 180, 190, and 225 days after pollination from two planting areas in Thailand. Total phenolic content and antioxidant activity indices increased as the coconut matured from 180 to 190 days after pollination and then decreased or remained unchanged at 225 days after pollination. Catechin and salicylic acid were the major phenolic compounds found in the water, while gallic, caffeic, salicylic, and p-coumaric acids were found in the meat. The fat content of the meat increased significantly with maturity stage. Medium chain fatty acids profiles were also analyzed. The results are important for producers, processors, and consumers to realize an optimal quality and functionality of coconut water and meat when used for specific purposes.

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“…As with the total fiber, the content of phenolic compounds is concentrated to a great extent when udergoing thermal processes, but it will depend on the variety of raw material and the technology applied, since it can also decrease its concentration, as in the research by Marszałek et al, (2016) where the celery juice decreased its polyphenols content from 18.83 to 16.01 mg GAE/100g after applying traditional pasteurization at 90 ºC for 10 minutes. Freeze-dried celery has the highest amount of phenolic compounds, its value is high and comparable with most foods that have been studied for their known phenolic profile as in the analysis by Bosanek, Bosanek, Silliman, Kirk and Frankel (1996) with results of 254 to 389 mg GAE/100g in commercial grape juices in France, and that by Bunea et al (2012) where grapes grown conventionally and organically had a concentration between 163 to 1341 mg GAE/100g. Another finding is the variation of concentration of compounds between the two types of cut in dehydration by hot air: it is advisable to dehydrate celery in slices to achieve greater concentration of phenolic compounds.…”

Section: Total Polyphenolsmentioning

confidence: 87%

Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization

Ordoñez-Araque

Narváez-Aldáz

2019

AgriS

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The food industry aims at offering food that provides not only nutritional but also functional properties. Celery has been used for a long time, but its bioactive compounds have remained unknown. The objective of this research is to measure the changes in the physical and chemical characteristics, total polyphenols (TP) and antioxidant activity (AA) after applying hot air dehydration (DA) and lyophilization (LF) with two different cut types: rod-shaped (R) and sliced (S). It was found that dehydration treatments can enhance some characteristics in celery. When comparing the results, the treatment of (LF-S) presented the best characteristics with less water activity, 46 % of total dietary fiber constituted by 41 % of insoluble fiber and 5 % soluble fiber, 377.69 mg GAE/100g in total polyphenol content and an antioxidant activity of 82.17 μmol TE/100g. These results allow to conclude that celery is a raw material with functional attributes and that it can be industrialized with dehydration technologies, which will enable a long useful life for its bioactive compounds.

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Total Phenolic Content And Antioxidant Potential Of Commercial Grape Juice

Cited by 8 publications

References 0 publications

Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (D aucus Carota L.) Juice

Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (D aucus Carota L.) Juice

Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages

Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization

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