title: Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.
abstract: The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60 °C and 3.0 mL 100 kg(-1) of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.
authors.affiliation: Instituto Federal do Sertão Pernambucano, Campus Petrolina, Coordenação de Tecnologia em Alimentos, Jardim São Paulo 56314-520, Petrolina, PE, Brazil.
authors.forename: Marcos dos Santos
authors.initials: Mdos S
authors.lastname: Lima
authors.affiliation: Instituto Federal do Sertão Pernambucano, Campus Petrolina, Coordenação de Tecnologia em Alimentos, Jardim São Paulo 56314-520, Petrolina, PE, Brazil.
authors.forename: Maria
authors.initials: M
authors.lastname: da Conceição Prudêncio Dutra
authors.affiliation: Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi 88034-001, Florianópolis, SC, Brazil.
authors.forename: Isabela Maia
authors.initials: IM
authors.lastname: Toaldo
authors.affiliation: Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil.
authors.forename: Luiz Claudio
authors.initials: LC
authors.lastname: Corrêa
authors.affiliation: Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil.
authors.forename: Giuliano Elias
authors.initials: GE
authors.lastname: Pereira
authors.affiliation: Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina (UFSC), Campus Universitário, Bairro Trindade, Caixa Postal 476, Florianópolis, SC 88040-900, Brazil.
authors.forename: Débora
authors.initials: D
authors.lastname: de Oliveira
authors.affiliation: Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi 88034-001, Florianópolis, SC, Brazil.
authors.forename: Marilde Terezinha
authors.initials: MT
authors.lastname: Bordignon-Luiz
authors.affiliation: Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina (UFSC), Campus Universitário, Bairro Trindade, Caixa Postal 476, Florianópolis, SC 88040-900, Brazil. Electronic address: jorge@enq.ufsc.br.
authors.forename: Jorge Luiz
authors.initials: JL
authors.lastname: Ninow
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D044946:Biflavonoids / Q000032:analysis; D002109:Caffeic Acids / Q000032:analysis; D002392:Catechin / Q000032:analysis; D002934:Cinnamates / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D005707:Gallic Acid / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D011096:Polygalacturonase / Q000737:chemistry; D025341:Principal Component Analysis; D044945:Proanthocyanidins / Q000032:analysis; D000077185:Resveratrol; D013267:Stilbenes / Q000032:analysis; D013696:Temperature; D027843:Vitis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D044946:Biflavonoids; D002109:Caffeic Acids; D002934:Cinnamates; D010636:Phenols; D044945:Proanthocyanidins; D013267:Stilbenes; C479579:procyanidin B1; C065861:malvidin; C029010:cinnamic acid; C479580:procyanidin B2; D005707:Gallic Acid; C017154:cyanidin; D002392:Catechin; D011096:Polygalacturonase; D000077185:Resveratrol; C040048:caffeic acid
keywords: Bioactive compounds; Grape juice; Pectinases; Vitis labrusca L.