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Phytochemical stability and color retention of copigmented and processed muscadine grape juice.
J Agric Food Chem. 2003 Feb 12; 51(4):957-63.JA

Abstract

Muscadine (Vitis rotundifolia) grape juice was assessed for color and phytochemical stability as influenced by anthocyanin copigmentation with a water-soluble rosemary extract, fortification with ascorbic acid, and processing by heat or high hydrostatic pressure (HHP). The roles of polyphenolic cofactors in the presence and in the absence of ascorbic acid were assessed as a means to improve the overall processing stability of the juice. Addition of rosemary extract from 0 to 0.4% (v/v) readily formed copigment complexes with anthocyanins and resulted in concentration-dependent hyperchromic shifts from 10 to 27% that corresponded to increased antioxidant activity. The presence of ascorbic acid was generally detrimental to juice quality, especially in the presence of rosemary extract, and resulted in overall anthocyanin, ascorbic acid, and antioxidant activity losses. Although thermal and high-pressure processing methods were detrimental to juice quality, HHP resulted in greater losses after processing, likely due to action from residual oxidase enzymes. Although physicochemical attributes were enhanced by copigmentation with rosemary extract, methods to inactivate residual enzymes should be addressed prior to copigmentation to prevent degradation of anthocyanins in the presence of ascorbic acid.

Authors+Show Affiliations

Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, FL 32611-0370, USA. sttalcott@mail.ifas.ufl.eduNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

12568555

Citation

Talcott, Stephen T., et al. "Phytochemical Stability and Color Retention of Copigmented and Processed Muscadine Grape Juice." Journal of Agricultural and Food Chemistry, vol. 51, no. 4, 2003, pp. 957-63.
Talcott ST, Brenes CH, Pires DM, et al. Phytochemical stability and color retention of copigmented and processed muscadine grape juice. J Agric Food Chem. 2003;51(4):957-63.
Talcott, S. T., Brenes, C. H., Pires, D. M., & Del Pozo-Insfran, D. (2003). Phytochemical stability and color retention of copigmented and processed muscadine grape juice. Journal of Agricultural and Food Chemistry, 51(4), 957-63.
Talcott ST, et al. Phytochemical Stability and Color Retention of Copigmented and Processed Muscadine Grape Juice. J Agric Food Chem. 2003 Feb 12;51(4):957-63. PubMed PMID: 12568555.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phytochemical stability and color retention of copigmented and processed muscadine grape juice. AU - Talcott,Stephen T, AU - Brenes,Carmen H, AU - Pires,Danielle M, AU - Del Pozo-Insfran,David, PY - 2003/2/6/pubmed PY - 2003/3/26/medline PY - 2003/2/6/entrez SP - 957 EP - 63 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 4 N2 - Muscadine (Vitis rotundifolia) grape juice was assessed for color and phytochemical stability as influenced by anthocyanin copigmentation with a water-soluble rosemary extract, fortification with ascorbic acid, and processing by heat or high hydrostatic pressure (HHP). The roles of polyphenolic cofactors in the presence and in the absence of ascorbic acid were assessed as a means to improve the overall processing stability of the juice. Addition of rosemary extract from 0 to 0.4% (v/v) readily formed copigment complexes with anthocyanins and resulted in concentration-dependent hyperchromic shifts from 10 to 27% that corresponded to increased antioxidant activity. The presence of ascorbic acid was generally detrimental to juice quality, especially in the presence of rosemary extract, and resulted in overall anthocyanin, ascorbic acid, and antioxidant activity losses. Although thermal and high-pressure processing methods were detrimental to juice quality, HHP resulted in greater losses after processing, likely due to action from residual oxidase enzymes. Although physicochemical attributes were enhanced by copigmentation with rosemary extract, methods to inactivate residual enzymes should be addressed prior to copigmentation to prevent degradation of anthocyanins in the presence of ascorbic acid. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12568555/Phytochemical_stability_and_color_retention_of_copigmented_and_processed_muscadine_grape_juice_ L2 - https://doi.org/10.1021/jf0209746 DB - PRIME DP - Unbound Medicine ER -