期刊
FOOD CHEMISTRY
卷 141, 期 3, 页码 3268-3272出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.05.134
关键词
Grape; Enriched juice; By-product; Microwave hydro-diffusion and gravity; Total phenol content; Anthocyanins
资金
- European Union (FEDER)
- French and Italian governments
- Piedmont region as well as ADEME
- Conseil Regional Provence-Alpes-Cotes d'Azur through the Etat-Region-ADEME framework programme
The grape juice by-product obtained from grape traditional press was extracted by Microwave Hydrodiffusion and Gravity (MHG); a green extraction technique preliminarily optimized at 1 W/g. The MHG extract (MHGE) was analyzed by HPLC for identification and quantification of anthocyanins and other phenolic compounds. Then, MHGE was added to the natural juice (NJ) to produce an innovative grape juice (W. These three juices were evaluated for their total polyphenol content (TPC), total anthocyanin content (TAC) in addition to their sensorial characteristics. MHGE showed the highest values of TPC (21.41 +/- 0.04 mg GAE/g DW), TAC (4.49 +/- 0.01 mu g MVGE/g DW). Moreover, IJ (grape juice enriched with MHGE) was richer in TPC (6.70 +/- 0.01 mg GAE/g DW) and TAC (3.96 +/- 0.01 mu g MVGE/g DW) than NJ (2.90 +/- 0.02 mg GAE/g DW and 3.63 +/- 0.06 mu g MVGE/g DW, respectively). (C) 2013 Elsevier Ltd. All rights reserved.
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