Juices Enriched with Phenolic Extracts from Grapes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F18%3A43914307" target="_blank" >RIV/62156489:43510/18:43914307 - isvavai.cz</a>

Alternative codes found

RIV/86652079:_____/18:00491278

Result on the web

<a href="https://doi.org/10.17221/383/2017-CJFS" target="_blank" >https://doi.org/10.17221/383/2017-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/383/2017-CJFS" target="_blank" >10.17221/383/2017-CJFS</a>

Result language

angličtina

Original language name

Juices Enriched with Phenolic Extracts from Grapes

Original language description

The paper describes the preparation and evaluation of phenolic extracts from waste materials - pomace (grape marc), seeds and press oil cake of the white grape variety Irsai Oliver (Vitis vinifera L.) and their addition to apple and grape juices to increase the nutritional properties. The waste samples were extracted using 50 or 80% ethanol (v/v). Some of the samples were extracted for 60 min at boiling temperature under reflux; the remainder were processed for 24 h on a shaker at room temperature. The highest antioxidant capacity (as measured using DPPH (758 +/- 28 mM Trolox/kg of extracted matter)) and content of total polyphenols (74 +/- 0.7 g gallic acid/kg of extracted matter) were found in the extract of the seeds obtained through extraction using 50% ethanol (v/v) at boiling temperature for 60 minutes. The press oil cake extract obtained by means of 80% ethanol (v/v) at boiling temperature for 60 min was evaluated as the best for enriching the sensory quality of apple and grape juices. The addition of 1 g of freeze-dried press oil cake extract to 1 l of juice increased the antioxidant capacity and total polyphenol content two-fold.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

36

Issue of the periodical within the volume

3

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

261-267

UT code for WoS article

000437015500010

EID of the result in the Scopus database

2-s2.0-85049395586