Author(s): TAVARES, I. M. de C.; CASTILHOS, M. B. M. de; MAURO, M. A.; RAMOS, A. M.; SOUZA, R. T. de; GÓMEZ-ALONSO, S.; GOMES, E.; DA-SILVA, R.; HERMOSÍN-GUTIÉRREZ, I.; LAGO-VANZELA, E. S.

Summary: The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intensepurplish color. It was used as raw material for the production of juice and dehydrated products using foam matdrying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSnallowed the evaluation of thequantitative and qualitative changes of the main PCs (anthocyanins,flavonols and hydroxycinnamic acid de-rivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtaingrape juice allowed a greater extraction offlavonols and, mainly derivatives of hydroxycinnamic acids, whencompared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at thesame time, for the reduction of the processing time. The powdered products presented considerable con-centrations of total PCs (3?5 mg/g) and antioxidant activity (32?79 (DPPH) or 17?27 (FRAP) mg/g)

Publication year: 2019

Types of publication: Journal article

Unit: Embrapa Grape & Wine

Keywords: BRS Violeta grape, Juice