Abstract
Grape and grape derivatives contain a variety of antioxidants that have gain increasing interest for functional foods applications. The chemical composition of grapes is mainly related to grape variety and cultivation factors, and each grape constituent exhib its unique characteristics regarding its bioactive properties. This study investigated the chemical composition and the effect of drying on the bioactive content of the non-pomace constituent obtained in the processing of organic and conventional grape juices from V. labrusca L. The non-pomace samples were analyzed for polyphenols, monosaccharides, antioxidant activity and elemental composition and the effect of drying on the bioactive composition was evaluated in samples subjected to lyophilization and drying with air circulation. The analyses revealed high concentrations of proanthocyanidins, flavanols and anthocyanins, and high antioxidant capacity of the organic and conventional samples. The drying processes reduced significantly (P < 0.05) the total phenolic content that ranged from 13.23 to 36.36 g/kg. Glucose, xylose, and mannose were the predominant monosaccharides, whereas K, Ca and Mg were the most abundant minerals. Variations in the chemical composition of organic and conventional samples were associated with cultivation factors. Nevertheless, this non-pomace constituent is a promising source of nutrients and polyphenols with bioactive potential.
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Abbreviations
- ANOVA:
-
analysis of variance
- CDS:
-
conventional dried with air circulation sample
- CFS:
-
conventional fresh sample
- FID:
-
flame ionization detector
- FRAP:
-
ferric ion reducing antioxidant power
- ICP-MS:
-
inductively coupled plasma mass spectrometry
- LCS:
-
lyophilized conventional sample
- LOS:
-
lyophilized organic sample
- NPP:
-
non-polymerized polyphenols
- ODS:
-
organic dried with air circulation sample
- OFS:
-
organic fresh sample
- PAC:
-
proanthocyanidins
- PP:
-
polymerized polyphenols
- TEAC:
-
Trolox equivalent antioxidant capacity
- TMA:
-
total monomeric anthocyanins
- TF:
-
total flavanols
- TP:
-
total polyphenols
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Acknowledgments
The authors gratefully acknowledge the Poggere Winery for providing the raw material. This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazil.
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Haas, I.C.d., Toaldo, I.M., de Gois, J.S. et al. Phytochemicals, Monosaccharides and Elemental Composition of the Non-Pomace Constituent of Organic and Conventional Grape Juices (Vitis labrusca L.): Effect of Drying on the Bioactive Content. Plant Foods Hum Nutr 71, 422–428 (2016). https://doi.org/10.1007/s11130-016-0579-9
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DOI: https://doi.org/10.1007/s11130-016-0579-9