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Juices enriched with phenolic extracts from grapes

Author

Listed:
  • Jana KULICHOVÁ
  • Mantana BUAONG

    (Postharvest Technology Program, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand)

  • Josef BALÍK

    (Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic)

  • Pavel HÍC

    (Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic)

  • Jan TŘÍSKA

    (Global Change Research Institute, v.v.i., CAS, Brno, Czech Republic)

Abstract

The paper describes the preparation and evaluation of phenolic extracts from waste materials - pomace (grape marc), seeds and press oil cake of the white grape variety Irsai Oliver (Vitis vinifera L.) and their addition to apple and grape juices to increase the nutritional properties. The waste samples were extracted using 50 or 80% ethanol (v/v). Some of the samples were extracted for 60 min at boiling temperature under reflux; the remainder were processed for 24 h on a shaker at room temperature. The highest antioxidant capacity (as measured using DPPH (758 ± 28 mM Trolox/kg of extracted matter)) and content of total polyphenols (74 ± 0.7 g gallic acid/kg of extracted matter) were found in the extract of the seeds obtained through extraction using 50% ethanol (v/v) at boiling temperature for 60 minutes. The press oil cake extract obtained by means of 80% ethanol (v/v) at boiling temperature for 60 min was evaluated as the best for enriching the sensory quality of apple and grape juices. The addition of 1 g of freeze-dried press oil cake extract to 1 l of juice increased the antioxidant capacity and total polyphenol content two-fold

Suggested Citation

  • Jana KULICHOVÁ & Mantana BUAONG & Josef BALÍK & Pavel HÍC & Jan TŘÍSKA, 2018. "Juices enriched with phenolic extracts from grapes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(3), pages 261-267.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:383-2017-cjfs
    DOI: 10.17221/383/2017-CJFS
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    Cited by:

    1. Ivo Soural & Petr Šnurkovič & Monika Bieniasz, 2022. "Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(1), pages 69-75.

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