文章基本信息

标题：Effects of Processing Treatments on the Bioactive Compounds of Campbell Grape Juice
本地全文：下载
作者：Shirley G. Cabrera ; Kwang-Deog Moon
期刊名称：Asia Pacific Journal of Multidisciplinary Research
印刷版ISSN：2350-7756
电子版ISSN：2350-8442
出版年度：2015
卷号：4.1
期号：5375
页码：1-4
语种：
出版社：Lyceum of the Philippines University - Batangas
摘要：It is well known that phenolic compounds and flavonoids have a lot of health benefits. Most current heat treatments especially those that are using too high temperature and longer period of processing produce juice with unacceptable analytical and sensory properties. Thus, microwave heating, ultrasonication and blanching before grape juice processing were employed in this study. Each juice sample was subjected to total phenolics, total flavonoid, total anthocyanin and % radical scavenging activity analysis. Analysis of Variance and Duncan’s multiple range tests were performed using the SAS program. The concentration of total phenolics, total flavonoids, total anthocyanin and % radical scavenging activity of the grape juices treated with microwave heating and ultrasonication increased significantly with increasing treatment time notably at 5 min treatment. It can be noted that all the bioactive contents and % radical scavenging activity were higher in noncold stabilized grape juice than in cold stabilized juices. However, blanching whole grapes for longer period of time before processing resulted in the decrease of all bioactive compounds and % radical scavenging activity both in non-cold stabilized and cold stabilized juice especially at 5 min blanching period. It was also showed that 1 min blanching is more effective in increasing the bioactive compounds of the grape juice as compared to other treatment time.