Preparation of resveratrol-enriched grape juice from ultrasonication treated grape fruits

Title
Preparation of resveratrol-enriched grape juice from ultrasonication treated grape fruits
Author(s)
백광현곽은정모히둘하산윤해근
Keywords
SACCHAROMYCES-CEREVISIAE; ANTIOXIDANT CAPACITY; TRANS-RESVERATROL; ABIOTIC STRESSES; VITIS-VINIFERA; RED WINE; UV-C; ULTRASOUND; ANTHOCYANINS; VINIFICATION
Issue Date
201403
Publisher
ELSEVIER SCIENCE BV
Citation
ULTRASONICS SONOCHEMISTRY, v.21, no.2, pp.729 - 734
Abstract
Grape (Vitis spp.) is a major source of resveratrol that can be eaten directly or after making jam, jelly, wine and juice. Resveratrol (3,5,4'-trihydroxystilbene) has a profound positive influence on human health, including anti-carcinogenic, anti-cancer, anti-inflammatory, and anti-ageing effects and the ability to lower blood sugar. During industrial production of grape juice, resveratrol is lost because of the use of clarifying agents and filtration; therefore, commercial grape juice contains very low amounts of resveratrol. In this study, we investigated the accumulation of resveratrol in grape juice prepared from three varieties of grape, viz. Campbell Early, Muscat Bailey A (MBA) and Kyoho, following post-harvest ultrasonication cleaning for 5 min and 6 h of incubation in the dark at 25 degrees C. This process resulted in the amounts of resveratrol increasing by 1.53, 1.15 and 1.24 times in juice prepared from Campbell Early, MBA and Kyoho, respectively, without changing the amounts of total soluble solids. Overall, our results indicate that ultrasonication treatment of post-harvested grape fruits can be an effective method for producing resveratrol-enriched grape juice as well as cleaning grapes thoroughly. (C) 2013 Elsevier B.V. All rights reserved.
URI
http://hdl.handle.net/YU.REPOSITORY/32882http://dx.doi.org/10.1016/j.ultsonch.2013.08.008
ISSN
1350-4177
Appears in Collections:
생명공학부 > 생명공학부 > Articles
자연자원대학 > 외식산업학과 > Articles
자연자원대학 > 원예생명과학과 > Articles
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