title: Phytochemicals, Monosaccharides and Elemental Composition of the Non-Pomace Constituent of Organic and Conventional Grape Juices (Vitis labrusca L.): Effect of Drying on the Bioactive Content.
abstract: Grape and grape derivatives contain a variety of antioxidants that have gain increasing interest for functional foods applications. The chemical composition of grapes is mainly related to grape variety and cultivation factors, and each grape constituent exhib its unique characteristics regarding its bioactive properties. This study investigated the chemical composition and the effect of drying on the bioactive content of the non-pomace constituent obtained in the processing of organic and conventional grape juices from V. labrusca L. The non-pomace samples were analyzed for polyphenols, monosaccharides, antioxidant activity and elemental composition and the effect of drying on the bioactive composition was evaluated in samples subjected to lyophilization and drying with air circulation. The analyses revealed high concentrations of proanthocyanidins, flavanols and anthocyanins, and high antioxidant capacity of the organic and conventional samples. The drying processes reduced significantly (P < 0.05) the total phenolic content that ranged from 13.23 to 36.36 g/kg. Glucose, xylose, and mannose were the predominant monosaccharides, whereas K, Ca and Mg were the most abundant minerals. Variations in the chemical composition of organic and conventional samples were associated with cultivation factors. Nevertheless, this non-pomace constituent is a promising source of nutrients and polyphenols with bioactive potential.
authors.affiliation: Department of Food Science and Food Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, 88034-001, Florianópolis, SC, Brazil.
authors.forename: Isabel Cristina da Silva
authors.initials: IC
authors.lastname: Haas
authors.affiliation: Department of Food Science and Food Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, 88034-001, Florianópolis, SC, Brazil.
authors.forename: Isabela Maia
authors.initials: IM
authors.lastname: Toaldo
authors.affiliation: Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900, Rio de Janeiro, RJ, Brazil.|Department of Chemistry, Federal University of Santa Catarina, Des., Vitor Lima Av., 476, 88040-900, Florianópolis, SC, Brazil.
authors.forename: Jefferson Santos
authors.initials: JS
authors.lastname: de Gois
authors.affiliation: Department of Chemistry, Federal University of Santa Catarina, Des., Vitor Lima Av., 476, 88040-900, Florianópolis, SC, Brazil.|INCT de Energia e Ambiente do CNPq, Brasília, Brazil.
authors.forename: Daniel L G
authors.initials: DL
authors.lastname: Borges
authors.affiliation: Department of Biochemistry and Molecular Biology, Federal University of Paraná, CP 19046, 81531-980, Curitiba, PR, Brazil.
authors.forename: Carmen Lúcia de Oliveira
authors.initials: CL
authors.lastname: Petkowicz
authors.affiliation: Department of Food Science and Food Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, 88034-001, Florianópolis, SC, Brazil. marilde.bordignon@ufsc.br.
authors.forename: Marilde T
authors.initials: MT
authors.lastname: Bordignon-Luiz
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D003890:Desiccation; D005511:Food Handling; D058870:Food, Organic / Q000032:analysis*; D005638:Fruit / Q000737:chemistry; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D009005:Monosaccharides / Q000032:analysis*; D064209:Phytochemicals / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis; D044945:Proanthocyanidins / Q000032:analysis; D027843:Vitis / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D009005:Monosaccharides; D064209:Phytochemicals; D059808:Polyphenols; D044945:Proanthocyanidins
keywords: Bioactive potential; Dehydration; Elemental composition; Grape juice; Monosaccharides; Polyphenols