Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

• Published in: Food chemistry Vol. 343; p. 128399
• Main Authors: Dutra, Maria da Conceição Prudêncio, Viana, Arão Cardoso, Pereira, Giuliano Elias, Nassur, Rita de Cássia Mirella Resende, Lima, Marcos dos Santos
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.05.2021
• Subjects: Antioxidants - chemistry; Bioactive compounds; Chlorogenic Acid - analysis; Chromatography, High Pressure Liquid; Food composition; Food processing; Fruit and Vegetable Juices - analysis; Functional beverages; Gas Chromatography-Mass Spectrometry; Phenols - analysis; Phenols - chemistry; Principal Component Analysis; Sugars - chemistry; Vitis - chemistry; Vitis - metabolism; Volatile Organic Compounds - analysis; Food composition; Functional beverages; Food processing; Bioactive compounds
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128399

•Compositions of whole, concentrated & reconstituted grape juices were investigated.•The concentration and reconstitution showed losses in some phenolic compounds.•The concentration process caused losses in the aromatic “Foxy” compound furaneol.•The reconstituted juice preserved most of the quality compounds of the whole juice. The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. “Foxy” aromatic compounds were also quantified by gas-chromatography/mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeic-acid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.