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Open AccessArticle

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

1
Department of Agroindustry, University of Concepcion, Av. Vicente Mendez 595, Chillan 3780000, Chile
2
Department of Instrumental Analysis, University of Concepcion, Barrio Universitario s/n, Concepcion 4030000, Chile
3
Department of Vegetal Production, University of Concepcion, Av. Vicente Mendez 595, Chillan 3780000, Chile
*
Author to whom correspondence should be addressed.
Beverages 2018, 4(1), 4; https://doi.org/10.3390/beverages4010004
Received: 18 October 2017 / Revised: 21 December 2017 / Accepted: 28 December 2017 / Published: 8 January 2018
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
The recovery of antioxidants from complex winery and grapevine by-products into Vitis vinifera must offers new opportunities for wine grapes by the development of a new, enriched fruit juice. However, this demands the search for new valorization methods to get hold of additional antioxidant compounds. The objective of this study was to find a novel functionality for grape pomace, grapevine leaves, and canes by its reuse as a functional matrix for the extraction of antioxidants into grape must. After thermomaceration, 22 polyphenols were identified by high performance liquid chromatography and mass spectrometry. Grape pomace was a good source of anthocyanins (malvidin-3-glucoside), while flavonols (quercetin-3-hexoside) and phenolic acids (caftaric acid) were the main phenolic compounds in leaf extracts. Catechin dimer was the only polyphenol compound present in all of the matrices. Enriched grape juice comprised by 40:20:40 (v/v/v) of pomace, leaf, and cane extracts, yielded an oxygen radical absorbance capacity of pirogallol red and fluorescein ratio of 0.70, indicating that the reactivity of antioxidants present in enriched grape juice was at least as efficient as other polyphenol-rich beverages. Thus, pomace, leaves and canes supply additional polyphenols to grape must that results into a beverage with promissory antioxidant activity and potential health benefits. View Full-Text
Keywords: grape juice; thermomaceration; antioxidants; polyphenols; Vitis vinifera grape juice; thermomaceration; antioxidants; polyphenols; Vitis vinifera
MDPI and ACS Style

Aguilar, T.; De Bruijn, J.; Loyola, C.; Bustamante, L.; Vergara, C.; Von Baer, D.; Mardones, C.; Serra, I. Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products. Beverages 2018, 4, 4. https://doi.org/10.3390/beverages4010004

AMA Style

Aguilar T, De Bruijn J, Loyola C, Bustamante L, Vergara C, Von Baer D, Mardones C, Serra I. Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products. Beverages. 2018; 4(1):4. https://doi.org/10.3390/beverages4010004

Chicago/Turabian Style

Aguilar, Tabita; De Bruijn, Johannes; Loyola, Cristina; Bustamante, Luis; Vergara, Carola; Von Baer, Dietrich; Mardones, Claudia; Serra, Ignacio. 2018. "Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products" Beverages 4, no. 1: 4. https://doi.org/10.3390/beverages4010004

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