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Food Chem

Title:		"Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, 'foxy' aromas, organic acids, sugars and antioxidant capacity"
Author(s):		Dutra M; Viana AC; Pereira GE; Nassur R; Lima MDS;
Address:		"Instituto Federal do Sertao Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim Sao Paulo - CEP 56314-520, Petrolina, PE, Brazil. Electronic address: maria.cp.dutra@gmail.com. Instituto Federal do Sertao Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim Sao Paulo - CEP 56314-520, Petrolina, PE, Brazil. Electronic address: arao.viana@ifsertao-pe.edu.br. Brazilian Agricultural Research Corporation (Embrapa Semiarido/Uva e Vinho), Rodovia Br 428, Km 152, PO Box 23, CEP 56302-970 Petrolina, PE, Brazil. Electronic address: giuliano.pereira@embrapa.br. Instituto Federal do Sertao Pernambucano, Campus Ouricuri, Departamento de Agroindustria, Estrada do Tamboril s/n, Vila Quixada CEP 56200-000, Ouricuri, PE, Brazil. Electronic address: rita.nassur@ifsertao-pe.edu.br. Instituto Federal do Sertao Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim Sao Paulo - CEP 56314-520, Petrolina, PE, Brazil. Electronic address: marcos.santos@ifsertao-pe.edu.br"
Journal Title:		Food Chem
Year:		2021
Volume:		20201016
Issue:
Page Number:		128399 -
DOI:		10.1016/j.foodchem.2020.128399
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 degrees Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original degrees Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. 'Foxy' aromatic compounds were also quantified by gas-chromatography/mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeic-acid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality"
Keywords:		"Antioxidants/*chemistry Chlorogenic Acid/analysis Chromatography, High Pressure Liquid Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry Phenols/analysis/*chemistry Principal Component Analysis Sugars/*chemistry Vitis/*chemistry/me;"
Notes:		"MedlineDutra, Maria da Conceicao Prudencio Viana, Arao Cardoso Pereira, Giuliano Elias Nassur, Rita de Cassia Mirella Resende Lima, Marcos Dos Santos eng England 2020/11/05 Food Chem. 2021 May 1; 343:128399. doi: 10.1016/j.foodchem.2020.128399. Epub 2020 Oct 16"