Changes in polyphenol content during production of grape juice concentrate

Capanoglu E., DE VOS R. C. H., HALL R. D., BOYACIOGLU D., BEEKWILDER J.

FOOD CHEMISTRY, cilt.139, ss.521-526, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 139
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.foodchem.2013.01.023
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.521-526
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

The production of grape juice concentrate on an industrial scale was evaluated and samples from the main steps of processing have been collected and analyzed. The sampling steps included the selection and washing of grapes (Nevsehir Patlak variety), pressing in order to obtain the juice separate from the seed and the skin fraction, pasteurization, clarification, filtration, evaporation, and filling-packing at 27 degrees C with a Brix of 45 degrees. Samples from each of the processing steps were analyzed by a number of spectrophotometric analyses. A series of anthocyanin compounds was identified using HPLC-MS, and the fate of anthocyanins, quercetin rutinoside and procyanidins was followed using HPLC. The results indicate that the removal of seed and fruit skin removes most of the procyanidins and anthocyanins, while subsequent clarification and filtration treatments further reduce the anthocyanin content. (C) 2013 Elsevier Ltd. All rights reserved.