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Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes

Author

Listed:
  • Aleš Landfeld

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Jan Tříska

    (Global Change Research Centre, Academy of Sciences, České Budějovice, Czech Republic)

  • Josef Balík

    (Mendel University in Brno, Brno, Czech Republic)

  • Jan Strohalm

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Pavla Novotná

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Naděžda Vrchotová

    (Global Change Research Centre, Academy of Sciences, České Budějovice, Czech Republic)

  • Jiří Totušek

    (Masaryk University, Brno, Czech Republic)

  • Danuše Lefnerová

    (Masaryk University, Brno, Czech Republic)

  • Pavel Híc

    (Mendel University in Brno, Brno, Czech Republic)

  • Eva Tománková

    (Mendel University in Brno, Brno, Czech Republic)

  • Radek Halama

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Milan Houška

    (Food Research Institute in Prague, Prague, Czech Republic)

Abstract

Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped into ozonised water. We tested the influence of ozone concentration, dipping time, and storage time. All experiments were performed using grapes harvested in 2009, 2010, and 2011. The two treatments were compared relative to trans-resveratrol content in grape skins and juices (prepared from treated grapes).

Suggested Citation

  • Aleš Landfeld & Jan Tříska & Josef Balík & Jan Strohalm & Pavla Novotná & Naděžda Vrchotová & Jiří Totušek & Danuše Lefnerová & Pavel Híc & Eva Tománková & Radek Halama & Milan Houška, 2015. "Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(3), pages 267-276.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:410-2014-cjfs
    DOI: 10.17221/410/2014-CJFS
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