Journal
FOOD CHEMISTRY
Volume 298, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.124971
Keywords
BRS Violeta grape; Juice; Foam mat drying; Phenolic compounds; Anthocyanins; Flavonols; Hydroxycinnamic acid derivatives; Antioxidant activity
Funding
- Coordination of Improvement of Higher Education Personnel (CAPES) [001, PDSE 99999.012757/2013-06]
- Sao Paulo Research Foundation (FAPESP) [2013/19057-2, 2014/11514-8, 2017/16482-5]
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The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intense purplish color. It was used as raw material for the production of juice and dehydrated products using foam mat drying at 60, 70 and 80 degrees C and freeze drying (control). HLPC-DAD-ESI-MSn allowed the evaluation of the quantitative and qualitative changes of the main PCs (anthocyanins, flavonols and hydroxycinnamic acid derivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtain grape juice allowed a greater extraction of flavonols and, mainly derivatives of hydroxycinnamic acids, when compared with anthocyanins. Drying at 70 degrees C was the most suitable for the preservation of the PCs and, at the same time, for the reduction of the processing time. The powdered products presented considerable concentrations of total PCs (3-5 mg/g) and antioxidant activity (32-79 (DPPH) or 17-27 (FRAP) mg/g).
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