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Quality characteristics and antioxidant effects of grape juice obtained with different extraction methods

추출 방법에 따른 포도 추출액의 품질 특성과 항산화 활성

  • Received : 2013.07.02
  • Accepted : 2013.12.05
  • Published : 2013.12.30

Abstract

The quality characteristics of Campbell grape juice with different extraction processes (AE; autoclave extraction, HWE: hot water extraction, and EE: enzyme extraction) were investigated. The juice yields of the AE, HWE, and EE juices were 79.8%, 82.3% and 92.6%, respectively. The titratable acidity and soluble solids of the EE juice were significantly higher than those of the other extracts. There was no significant difference in the $L^*$ values of the juices, but the $a^*$ and $b^*$ values of the EE juice were higher than those of the other extracts. The viscosity of the HWE and EE juices was higher than that of the AE juice. The major free sugars in the grape juice were identified as glucose and fructose, and the highest organic acid content was found in the EE juice. The total polyphenol content of the EE juice was 55.7 mg% and was higher than those of the AE and HWE juices, which were 31.3 mg% and 39.5 mg%, respectively. Especially, the anthocyanin content of the EE juice was 22.1 mg%, which was two to four times higher than those of the AE and HWE juices, which were 4.5 mg% and 10.5 mg%, respectively. The EE juice showed the highest antioxidant effect, measured from the DPPH free radical scavenging activity and reducing power. In conclusion, we suggest that the enzyme treatment in the grape extraction was more effective than the autoclave and hot water methods.

Keywords

grape;extraction;enzyme treatment;polyphenol;antioxidant

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Cited by

  1. Quality characteristics of high-acidity vinegar prepared with grape juice vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.100
  2. Quality Characteristics of Muffin with Added Grape Powder vol.31, pp.5, 2016, https://doi.org/10.7318/KJFC/2016.31.5.498

Acknowledgement

Supported by : 중소기업