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Juices Enriched with Phenolic Extracts from Grapes
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SYSNO ASEP 0491278 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Juices Enriched with Phenolic Extracts from Grapes Author(s) Kulichová, J. (CZ)
Buaong, M. (TH)
Balík, J. (CZ)
Híc, P. (CZ)
Tříska, Jan (UEK-B) RID, ORCID, SAI
Vrchotová, Naděžda (UEK-B) RID, SAI, ORCIDSource Title Czech Journal of Food Sciences. - : Czech Academy of Agricultural Sciences - ISSN 1212-1800
Roč. 36, č. 3 (2018), s. 261-267Number of pages 7 s. Language eng - English Country CZ - Czech Republic Keywords antioxidant capacity ; catechin ; epicatechin ; grape pomace ; grape seeds ; press oil cak Subject RIV GM - Food Processing OECD category Food and beverages R&D Projects LO1415 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) Institutional support UEK-B - RVO:86652079 UT WOS 000437015500010 EID SCOPUS 85049395586 DOI 10.17221/383/2017-CJFS Annotation The paper describes the preparation and evaluation of phenolic extracts from waste materials - pomace (grape marc), seeds and press oil cake of the white grape variety Irsai Oliver (Vitis vinifera L.) and their addition to apple and grape juices to increase the nutritional properties. The waste samples were extracted using 50 or 80% ethanol (v/v). Some of the samples were extracted for 60 min at boiling temperature under reflux, the remainder were processed for 24 h on a shaker at room temperature. The highest antioxidant capacity (as measured using DPPH (758 ± 28 mM Trolox/kg of extracted matter)) and content of total polyphenols (74 ± 0.7 g gallic acid/kg of extracted matter) were found in the extract of the seeds obtained through extraction using 50% ethanol (v/v) at boiling temperature for 60 minutes. The press oil cake extract obtained by means of 80% ethanol (v/v) at boiling temperature for 60 min was evaluated as the best for enriching the sensory quality of apple and grape juices. The addition of 1 g of freeze-dried press oil cake extract to 1 l of juice increased the antioxidant capacity and total polyphenol content two-fold. © 2018 Czech Academy of Agricultural Sciences. All Rights Reserved Workplace Global Change Research Institute Contact Nikola Šviková, svikova.n@czechglobe.cz, Tel.: 511 192 268 Year of Publishing 2019
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