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Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
J Sci Food Agric. 2016 Jan 30; 96(2):664-71.JS

Abstract

BACKGROUND

Grape juice is an important dietary source of health-promoting antioxidant molecules. Different factors may affect juice composition and nutraceutical properties. The effects of some of these factors (harvest time, pre-processing ethylene treatment of grapes and juice thermal pasteurization) were here evaluated, considering in particular the phenolic composition and antioxidant capacity.

RESULTS

Grapes (Vitis vinifera L., red-skinned variety Sangiovese) were collected twice in relation to the technological harvest (TH) and 12 days before TH (early harvest, EH) and treated with gaseous ethylene (1000 ppm) or air for 48 h. Fresh and pasteurized (78 °C for 30 min) juices were produced using a water bath. Three-way analysis of variance showed that the harvest date had the strongest impact on total polyphenols, hydroxycinnamates, flavonols, and especially on total flavonoids. Pre-processing ethylene treatment significantly increased the proanthocyanidin, anthocyanin and flavan-3-ol content in the juices. Pasteurization induced a significant increase in anthocyanin concentration. Antioxidant capacity was enhanced by ethylene treatment and pasteurization in juices from both TH and EH grapes.

CONCLUSION

These results suggest that an appropriate management of grape harvesting date, postharvest and processing may lead to an improvement in nutraceutical quality of juices. Further research is needed to study the effect of the investigated factors on juice organoleptic properties.

Authors+Show Affiliations

Institute of Life Sciences, Scuola Superiore Sant'Anna, 56127, Pisa, Italy.Institute of Life Sciences, Scuola Superiore Sant'Anna, 56127, Pisa, Italy.Institute of Life Sciences, Scuola Superiore Sant'Anna, 56127, Pisa, Italy.

Pub Type(s)

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

Language

eng

PubMed ID

25683953

Citation

Genova, Giuseppe, et al. "Berry Ripening, Pre-processing and Thermal Treatments Affect the Phenolic Composition and Antioxidant Capacity of Grape (Vitis Vinifera L.) Juice." Journal of the Science of Food and Agriculture, vol. 96, no. 2, 2016, pp. 664-71.
Genova G, Tosetti R, Tonutti P. Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice. J Sci Food Agric. 2016;96(2):664-71.
Genova, G., Tosetti, R., & Tonutti, P. (2016). Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice. Journal of the Science of Food and Agriculture, 96(2), 664-71. https://doi.org/10.1002/jsfa.7138
Genova G, Tosetti R, Tonutti P. Berry Ripening, Pre-processing and Thermal Treatments Affect the Phenolic Composition and Antioxidant Capacity of Grape (Vitis Vinifera L.) Juice. J Sci Food Agric. 2016 Jan 30;96(2):664-71. PubMed PMID: 25683953.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice. AU - Genova,Giuseppe, AU - Tosetti,Roberta, AU - Tonutti,Pietro, Y1 - 2015/03/12/ PY - 2014/10/01/received PY - 2015/02/04/revised PY - 2015/02/12/accepted PY - 2015/2/17/entrez PY - 2015/2/17/pubmed PY - 2016/9/24/medline KW - grape berries KW - harvest time KW - juice pasteurization KW - phenol compounds KW - postharvest ethylene KW - ripening stage SP - 664 EP - 71 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 96 IS - 2 N2 - BACKGROUND: Grape juice is an important dietary source of health-promoting antioxidant molecules. Different factors may affect juice composition and nutraceutical properties. The effects of some of these factors (harvest time, pre-processing ethylene treatment of grapes and juice thermal pasteurization) were here evaluated, considering in particular the phenolic composition and antioxidant capacity. RESULTS: Grapes (Vitis vinifera L., red-skinned variety Sangiovese) were collected twice in relation to the technological harvest (TH) and 12 days before TH (early harvest, EH) and treated with gaseous ethylene (1000 ppm) or air for 48 h. Fresh and pasteurized (78 °C for 30 min) juices were produced using a water bath. Three-way analysis of variance showed that the harvest date had the strongest impact on total polyphenols, hydroxycinnamates, flavonols, and especially on total flavonoids. Pre-processing ethylene treatment significantly increased the proanthocyanidin, anthocyanin and flavan-3-ol content in the juices. Pasteurization induced a significant increase in anthocyanin concentration. Antioxidant capacity was enhanced by ethylene treatment and pasteurization in juices from both TH and EH grapes. CONCLUSION: These results suggest that an appropriate management of grape harvesting date, postharvest and processing may lead to an improvement in nutraceutical quality of juices. Further research is needed to study the effect of the investigated factors on juice organoleptic properties. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/25683953/Berry_ripening_pre_processing_and_thermal_treatments_affect_the_phenolic_composition_and_antioxidant_capacity_of_grape__Vitis_vinifera_L___juice_ L2 - https://doi.org/10.1002/jsfa.7138 DB - PRIME DP - Unbound Medicine ER -