Physicochemical and Sensory Properties, and Bioactive Compounds of Blended Grape Juice from Different Grape Varieties
1
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Campbell juice (25%, 50%, 70% and 90%) was blended with different concentrations (10%, 25%, 30% and 50%) of juice from a range of grape varieties including Kyoho, Steuben and MBA. The concentrations of Campbell and the grape variety juices influenced the physicochemical characteristics of the blended grape juice. As the concentration of Campbell juice increased, there was an increase in the mean content of bioactive compounds including total phenolics, anthocyanin and flavonoids, and the radical scavenging activity increased. The treatment containing 25% juice from the various grape varieties had the lowest level of bioactive compounds. A sensory evaluation showed there was no significant difference among the blended juice samples in terms of aroma. The sample comprising 50% Campbell + 50% Kyoho was the most acceptable in terms of taste and overall acceptability, while the sample comprising 90% Campbell + 10% MBA was the most acceptable in terms of color and aroma.
Abstract
Campbell juice (25%, 50%, 70% and 90%) was blended with different concentrations (10%, 25%, 30% and 50%) of juice from a range of grape varieties including Kyoho, Steuben and MBA. The concentrations of Campbell and the grape variety juices influenced the physicochemical characteristics of the blended grape juice. As the concentration of Campbell juice increased, there was an increase in the mean content of bioactive compounds including total phenolics, anthocyanin and flavonoids, and the radical scavenging activity increased. The treatment containing 25% juice from the various grape varieties had the lowest level of bioactive compounds. A sensory evaluation showed there was no significant difference among the blended juice samples in terms of aroma. The sample comprising 50% Campbell + 50% Kyoho was the most acceptable in terms of taste and overall acceptability, while the sample comprising 90% Campbell + 10% MBA was the most acceptable in terms of color and aroma.
참고문헌 (30)
- Mazza, G., "Biochemical and processing Aspects In: Functional foods", pp.1~10 (1988), Technomic Publishing Company
- Wang, H., "Total antioxidant capacity of fruits", J. Agric. Food Chem, 44, pp.701~705 (1996)
- Rice-Evans, C.A., "Structure-antioxidant activity relationships of flavonoids and phenolic acids", Free Radical Biol. Med, 20, pp.933~956 (1996)
- Macheix, J.J., "The main phenolics of fruits. In Fruit Phenolics", pp.1~98 (1990), CRC Press
- Garde-Cerdán, T., "Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice", Food Control, 18, pp.473~479 (2007)
- Vinson, J.A., "Grape juice, but not orange juice, has in vitro, ex vivo, and in vivo antioxidant properties", J. Med. Food, 2, pp.167~171 (2000)
- Demrow, H.S., "Administration of wine and grape juice inhibits in vivo platelet activity and thrombosis in stenosed canine coronary arteries", Circulation, 91, pp.1182~1188 (1995)
- Gryglewski, R.J., "On the mechanism of antithrombotic action of flavonoids", Biochem. Pharmacol, 36, pp.317~322 (1987)
- Anderson, K.A., "Chemical profiling to differentiate geographic growing origins of coffee", J. Agric. Food Chem, 50, pp.2068~2075 (2002)
- De Carvalho, J.M., "Storage stability of a stimulant coconut water-cashew apple juice beverage", J. Food Process. Preserv, 31, pp.178~189 (2007)
- Akinwale, T.O., "Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits", Eur. Food Res. Technol, 211, pp.205~207 (2000)
- Jain, S.K., "Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of Indian gooseberry (Emblica officinalis Gaertn) juice", Plant Foods Hum. Nutr, 59, pp.63~66 (2004)
- Lee, J.H., "Physicochemical characteristics of mixed fruit and vegetable juices produced using ultrafiltration", J. Food Sci. Biotechnol, 6, pp.2001~2008 (1997)
- Sung, J.K., "The present grape processing industries In Grape, from Planation to Sales", pp.23~41 (1996), The Nongmin Press
- "FAOSTAT-FAO Statistical Database"[URL]
- Haight, K.G., "Red and White Grape Juice Concentrate Component Ranges", J. Food Compos. Anal, 8, pp.71~77 (1995)
- Bergara-Almeida, S., "Hedonic scale with reference: Performance in obtaining predictive models", Food Qual. Prefer, 13, pp.57~64 (2002)
- Singleton, V.L., "Colorimetry of total phenolic with phosphomolibdic phosphotungustic acid reagent", Am. J. Enol. Vitic, 16, pp.144~158 (1965)
- Yildirim, H.K., "Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content", Int. J. Food Sci. Technol, 40, pp.133~142 (2005)
- Zhishen, J., "The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals", Food Chem, 64, pp.555~559 (1999)
- Brand-Williams W., "Use of a Free radical Method to evaluate antioxidant activity", LWT - Food Sci. Technol, 28, pp.25~30 (1995)
- Blois M.S., "Antioxidant determination by the use of a stable free radical", Nature, 4617, pp.1198~1199 (1958)
- Giusti, M.M., "Anthocyanins by UV-Visible Spectroscopy. Handbook of Food Analytical Chemistry: Pigments, colorants, flavor, texture and bioactive components", pp.19~30 (2005), Wiley and Sons, Inc. Publication
- SAS, "SAS 9.1 for Windows" (2006), Statistical Analysis System Institute
- Frankel, E.N., "Commercial Grape Juices Inhibit the in Vitro Oxidation of Human Low-Density Lipoproteins", J. Agric. Food Chem, 46, pp.834~838 (1998)
- Brouillard, R., "Chemical structure of anthocyanins. In: Anthocyanins as Food Colors", pp.1~38 (1982), Academic Press Inc
- Gao, L., "Quantitation and distribution of simple and acylated anthocyanins and other phenolics in blueberries", J. Food Sci, 59, pp.1057~1059 (1994)
- Main, G., "Quality and stability of blueberry juice blended with apple, grape and cranberry juice", J. Food Qual, 24, pp.111~125 (2001)
- Ghazanfar, S., "Influence of Health Attitudes on the Acceptability of Cranberry Juice", J. Food Sci, 67, pp.3497~3501 (2002)
- Tipton, S., "Grape juice as an extender and sweetener for blueberry drinks", J. Food Qual, 22, pp.275~285 (1999)