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Effect of Adsorbent and Ion Exchange Resin Applications on Total Phenolic Content and Antioxidant Activity of White and Red Grape Juices

Year 2015, Volume: 29 Issue: 1, 31 - 33, 15.09.2015

Abstract

In this study activated carbon, Dowex® 50Wx8-100 and Amberlite® XAD-16 were applied to white and red grape juices to determine effects on total phenolic and antioxidant activity of juices. Total phenolic and antioxidant activity (DPPH, ABTS and FRAP) analyses were performed in control and resin applied grape juices. Total phenolic content of white grape juice was found as 2.28 g GAE/kg dry weight. Total phenolic contents of white grape juices were decreased to 14.00, 14.00 and 23.24%, respectively, by activated carbon, Dowex® 50Wx8-100 and Amberlite® XAD-16 applications. Similar to white grape juice, the most reduction in the total phenolic content of the red grape juice were obtained by Amberlite® XAD-16 application. The antioxidant activities of both grape juices were also decreased by resin application According to the obtained results, the lowest antioxidant activity values were observed in white grape juices applied to Dowex® 50Wx8-100, and in red grape juices applied to Amberlite® XAD-16.

References

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  • Beckman CH (2000). Phenolic-storing cells: Keys to programmed cell death and periderm formation in wilt disease resistance and in general defence re- sponses in plants. Physiological and Molecular Plant Pathology 57: 101–110.
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  • Burin VM, Falcao LD, Gonzaga LV, Fett R, Rosier JP, Bordignon-Luiz MT (2010). Colour, phenolic con- tent and antioxidant activity of grape juice. Ciência Tecnologia de Alimentos 30(4): 1027-1032.
  • Cavia-Saiz M, Muñiz P, Ortega N, Busto MD (2011). Effect of enzymatic debittering on antioxidant ca- pacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin. Food Chemistry 125: 158–163.
  • Coklar H, Akbulut M (2010). Effect on phenolics, HMF and some physico-chemical properties of apple juice concentrate of activated carbon applied at the differ- ent temperatures. Journal of Food Process Engi- neering 33: 370–383.
  • Ghasemzadeh A and Ghasemzadeh N (2011). Flavo- noids and phenolic acids: Role and biochemical ac- tivity in plants and human. Journal of Medicinal Plants Research 5(31): 6697-6703.
  • Gokmen V, Artik N, Acar J, Poyrazoğlu E (2001). Ef- fects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice. European Food Research and Tech- nology 213: 194–199.
  • Lee HS, Kim JG (2003). Effects of debittering on red grapefruit juice concentrate. Food Chemistry 82: 177–180.
  • Lima GPP, Vianello F, Corrêa CR, Campos RAS, Bor- guini MG (2014). Polyphenols in Fruits and Vegeta- bles and Its Effect on Human Health. Food and Nu- trition Sciences 5: 1065-1082
  • Lutz M, Jorquera K, Cancino B, Ruby R, Henriquez C (2011). Phenolics and Antioxidant Capacity of Table Grape (Vitis vinifera L.) Cultivars Grown in Chile. Journal of Food Science 76(7): 1088-1093.
  • Sánchez-Moreno C, Larrauri JA, Saura-Calixto F (1998). A procedure to measure the antiradical effi- ciency of polyphenols. Journal of the Science of Food and Agriculture 76: 270-276.
  • Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Vit- iculture 16: 144-58.
  • Vivekanand V, Ajlouni S, Iyer M (2003). Quality en- hancement of UF clarified pear juice using adsorbent and weak-base resins at different temperatures. Jour- nal of Food Science 68: 333-338.
Year 2015, Volume: 29 Issue: 1, 31 - 33, 15.09.2015

Abstract

References

  • AOAC (2005). Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages Natural Color- ants, and Wines.
  • Beckman CH (2000). Phenolic-storing cells: Keys to programmed cell death and periderm formation in wilt disease resistance and in general defence re- sponses in plants. Physiological and Molecular Plant Pathology 57: 101–110.
  • Benzie IEF, Strain JJ (1996). The ferric reducing of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry 296: 70- 76.
  • Burin VM, Falcao LD, Gonzaga LV, Fett R, Rosier JP, Bordignon-Luiz MT (2010). Colour, phenolic con- tent and antioxidant activity of grape juice. Ciência Tecnologia de Alimentos 30(4): 1027-1032.
  • Cavia-Saiz M, Muñiz P, Ortega N, Busto MD (2011). Effect of enzymatic debittering on antioxidant ca- pacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin. Food Chemistry 125: 158–163.
  • Coklar H, Akbulut M (2010). Effect on phenolics, HMF and some physico-chemical properties of apple juice concentrate of activated carbon applied at the differ- ent temperatures. Journal of Food Process Engi- neering 33: 370–383.
  • Ghasemzadeh A and Ghasemzadeh N (2011). Flavo- noids and phenolic acids: Role and biochemical ac- tivity in plants and human. Journal of Medicinal Plants Research 5(31): 6697-6703.
  • Gokmen V, Artik N, Acar J, Poyrazoğlu E (2001). Ef- fects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice. European Food Research and Tech- nology 213: 194–199.
  • Lee HS, Kim JG (2003). Effects of debittering on red grapefruit juice concentrate. Food Chemistry 82: 177–180.
  • Lima GPP, Vianello F, Corrêa CR, Campos RAS, Bor- guini MG (2014). Polyphenols in Fruits and Vegeta- bles and Its Effect on Human Health. Food and Nu- trition Sciences 5: 1065-1082
  • Lutz M, Jorquera K, Cancino B, Ruby R, Henriquez C (2011). Phenolics and Antioxidant Capacity of Table Grape (Vitis vinifera L.) Cultivars Grown in Chile. Journal of Food Science 76(7): 1088-1093.
  • Sánchez-Moreno C, Larrauri JA, Saura-Calixto F (1998). A procedure to measure the antiradical effi- ciency of polyphenols. Journal of the Science of Food and Agriculture 76: 270-276.
  • Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Vit- iculture 16: 144-58.
  • Vivekanand V, Ajlouni S, Iyer M (2003). Quality en- hancement of UF clarified pear juice using adsorbent and weak-base resins at different temperatures. Jour- nal of Food Science 68: 333-338.
There are 14 citations in total.

Details

Primary Language English
Journal Section Review Articles
Authors

Mehmet Akbulut

Publication Date September 15, 2015
Submission Date January 31, 2015
Published in Issue Year 2015 Volume: 29 Issue: 1

Cite

EndNote Akbulut M (September 1, 2015) Effect of Adsorbent and Ion Exchange Resin Applications on Total Phenolic Content and Antioxidant Activity of White and Red Grape Juices. Selcuk Journal of Agriculture and Food Sciences 29 1 31–33.

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