Artículos de revistas
(+)-catechin and (-)-epicatechin levels of concentrated and ready-to-drink grape juices through storage
Registro en:
International Journal Of Food Science And Technology. Wiley-blackwell, v. 43, n. 10, n. 1855, n. 1859, 2008.
0950-5423
WOS:000259149900018
10.1111/j.1365-2621.2008.01733.x
Autor
Gollucke, APB
de Souza, JC
Tavares, DD
Institución
Resumen
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Commercial concentrated Concord (CCJ) and Isabel (CIJ) grapes juices were stored at 4-5 degrees C while pasteurised ready-to-drink juices of the same grape cultivars (PCJ and PIJ) were kept at 20-25 degrees C under indirect light for 10 months, simulating industrial storage conditions. (+)-catechin preservation during storage ranged between 63% (PCJ) and 52% (PIJ); (-)-epicatechin retention was of 32% (CCJ) and 15% (CIJ). Total phenols retention ranged from 93% (CCJ) to 84% (PCJ) and radical scavenging activity (RSA) from 87% (PIJ) to 85% (CCJ and PCJ). Concentrated juices showed higher monomeric flavan-3-ols amounts and CCJ depicted superior phenolic contents. PIJ yielded the highest RSA during storage per phenolic unit. Process and storage impacted flavan-3-ols and not total phenolics and RSA during 10-month ageing. 43 10 1855 1859 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) CNPq [131016/2006-7]