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

0458426 - ÚVGZ 2017 RIV US eng J - Journal Article
Tříska, Jan - Balík, J. - Strohalm, J. - Novotná, P. - Vrchotová, Naděžda - Lefnerová, D. - Landfeld, A. - Híc, P. - Tománková, E. - Veverka, J. - Houška, M.
Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices.
Food and Bioprocess Technology. Roč. 9, č. 3 (2016), s. 421-429. ISSN 1935-5130. E-ISSN 1935-5149
R&D Projects: GA MŠMT(CZ) LO1415; GA MZe QJ1210258; GA MZe QI91B094
Research Infrastructure: CzeCOS II - 90061
Institutional support: RVO:67179843
Keywords : Grapevine juices * Thermomaceration * Biologically active compounds * Antioxidative capacity * Total polyphenols * Antimutagenic activity
Subject RIV: GM - Food Processing
Impact factor: 2.576, year: 2016

Grape juice quality can be substantially influenced by different processing methods and their parameters. This study deals with the influence of thermomaceration temperature and its holding time on important juice quality parameters such as the content of trans-resveratrol, trans-piceid, trans-epsilon-viniferin, and 2,4,6-trihydroxyphenantrene-2-O-glucoside. All the aforementioned compounds together with antioxidative capacity, total polyphenols, and antimutagenic activity were measured. This study used the following grapes: Blaufrankisch, Blaufrankisch bio, Saint Laurent, Gruner Veltliner, Gruner Veltliner bio, and Muller-Thurgau. For all tested grape varieties, the most important processing parameters were temperature and thermomaceration holding time. There were no significant differences in the content of the studied compounds. Three preservation technologies, freezing, bottle pasteurization, and high-pressure treatment, were also studied regarding the content of abovementioned biologically active compounds. Results of this study can be immediately applied to grape juice production.
Permanent Link: http://hdl.handle.net/11104/0258695