BRS Violeta (BRS Rubea x IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity

Author(s)

de Carvalho Tavares, Iasnaia Maria ^[1] ; de Castilhos, Bonatto Machado ^[2] ; Mauro, Maria Aparecida ^[1] ; Ramos, Afonso Mota ^[3] ; de Souza, Reginaldo Teodoro ^[4] ; Gomez-Alonso, Sergio ^[5] ; Gomes, Eleni ^[1] ; Da-Silva, Roberto ^[1] ; Hermosin-Gutierrez, Isidro ^[5] ; Lago-Vanzela, Ellen Silva ^[1]

Affiliation

^[1] Sao Paulo State Univ UNESP, Inst Biosci Humanities & Exact Sci Ibilce, Cristovao Colombo 2265, Campus Sao, BR-15054000 Jose Do Rio Preto, SP - Brazil

^[2] Univ Minas Gerais State UEMG, Frutal Unit, Avda Prof Mario Palmerio 1001, BR-38200000 Frutal, MG - Brazil

^[3] Univ Vicosa UFV, Ave Peter Henry Rolfs S-N, Campus Univ, BR-36570000 Vicosa, MG - Brazil

^[4] Brazilian Agr Res Corp Grape & Wine EMBRAPA, Jales, SP - Brazil

^[5] UCLM, Inst Reg Invest Cient Aplicada, Avda Camilo Jose Cela S-N, Ciudad Real 13071 - Spain

• Document type: Journal article
• Source: Food Chemistry; v. 298, NOV 15 2019.
• Web of Science Citations: 1

Abstract

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). (AU)

• FAPESP's process: 14/11514-8 - Fruits and vegetables dehydrated and minimally processed: use of multianalytical techniques to evaluate microstructural modifications and their effects on the quality
• Grantee: Maria Aparecida Mauro
• Support Opportunities: Regular Research Grants
• FAPESP's process: 17/16482-5 - Purification and immobilization of beta-glucosidase from Thermoascus aurantiacus using supermacroporous cryogels and application in bioprocesses
• Grantee: Roberto da Silva
• Support Opportunities: Program for Research on Bioenergy (BIOEN) - Regular Program Grants
• FAPESP's process: 13/19057-2 - Grape BRS Violet (BRS Rúbea x IAC 1398-21) and Jambolão (Syzygium cumini (L.)): study of biochemical and chemical changes in the production of dried juice by the foam-mat drying method
• Grantee: Iasnaia Maria de Carvalho Tavares
• Support Opportunities: Scholarships in Brazil - Doctorate