Food and Fermentation Industries >

2019 , Vol. 45 >Issue 7: 74 - 81

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.018575

Contents

Comparison of physicochemical properties and phenolic composition of five grape varieties

  • WANG Hongmei ,
  • PENG Lu ,
  • WANG Yue ,
  • TAO Yang ,
  • HAN Yongbin ,
  • XIE Guangjie ,
  • WU Chao ,
  • YE Mingru ,
  • YE Xiaosong
Expand
  • 1(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
    2(Zhenjiang Zhinong Food Co.Ltd Graduate Workstation, Zhenjiang 212100, China)

Received date: 2018-08-22

  Revised date: 2018-09-24

  Online published: 2019-05-14

Fold

Abstract

The yields of juices, soluble solids contents, total phenolic contents, types, and their antioxidant capacities, as well as total anthocyanins contents of five grape varieties were studied in this paper. The results revealed that the yields of juices of these five grapes were in a range of 67.5%-74.6%, with 'Rosario Bianco' had the highest yield. The total soluble solids contents of these grape were in a range of 16.1-18.6 °Brix. ‘Kyoho’ had the highest contents of total sugar (173.36 g glucose/L), total acid (2.4 g tartaric acid/L), total phenolics (180.97 mg gallic acid/L), and total anthocyanins (38.66 mg malvidin-3-glucoside/L) (P<0.05). The antioxidant capacities of ‘Kyoho’ and ‘Summer Black’ were higher than other varieties (P<0.05). ‘Kyoho’ had considerably high contents of phenolic acids and anthocyanins. ‘Summer Black’ had higher contents of rutin. Overall, ‘Kyoho’ had good flavor and high nutritional values. It was suitable to be consumed as a fruit, as well as being processed to red grape juices. The amounts of nutrients and pheonlic compounds were less abundant in ‘Rosario Bianco’, and the remaining varieties (‘Summer Black’, ‘Manicure Finger’, ‘Kyoho Seedless’) were generally in the middle, and had their own characteristics and were suitable for direct consumption.

Key words： grape; varieties; physicochemical properties; antioxidant activity; phenolic composition

Cite this article

WANG Hongmei , PENG Lu , WANG Yue , TAO Yang , HAN Yongbin , XIE Guangjie , WU Chao , YE Mingru , YE Xiaosong . Comparison of physicochemical properties and phenolic composition of five grape varieties[J]. Food and Fermentation Industries, 2019 , 45(7) : 74 -81 . DOI: 10.13995/j.cnki.11-1802/ts.018575

References

[1] 徐洪宇,张京芳,成冰,等. 26种酿酒葡萄中抗氧化物质含量测定及品种分类[J]. 中国食品学报, 2016, 16(2): 233-241.
[2] AUBERT C, CHALOT G. Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.)[J]. Food Chemistry, 2017, 240: 524-533.
[3] LIMA M S, DUTRA M C P, TOALDO I M, et al. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration[J]. Food Chemistry, 2015, 188: 384-392.
[4] MACEDO L F, ROGERO M M, GUIMARAES J P, et al. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats[J]. Food Chemistry, 2013, 137(1-4): 122-129.
[5] SANZ-BUENHOMBRE M, VILLANUEVA S, MORO C, et al. Bioavailability and the mechanism of action of a grape extract rich in polyphenols in cholesterol homeostasis[J]. Journal of Functional Foods, 2016, 21: 178-185.
[6] 连冠, 鱼毛毛,徐璐,等. 葡萄籽多酚降血脂及抗动脉粥样硬化的作用及机制[J]. 中国动脉硬化杂志, 2015, 23(2): 121-126.
[7] BARDAGJY A S, HU Qian, GIEBLER K A, et al. Effects of grape consumption on biomarkers of inflammation, endothelial function, and PBMC gene expression in obese subjects[J]. Archives of Biochemistry and Biophysics, 2018, 646: 145-152.
[8] 陈元平, 程杨,胡佳羽,等. 重庆9个葡萄品种的果实品质比较分析[J]. 南方农业学报, 2014, 45(1): 76-79.
[9] 张娟, 王晓宇,田呈瑞. 基于酚类物质的酿酒红葡萄品种特性分析[J]. 中国农业科学, 2015, 48 (7): 1 370-1 382.
[10] SAMOTICHA J, WOJDYLO A, GOLIS T. Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland[J]. Food Chemistry, 2017, 215: 263-273.
[11] 刘书仁, 阮祥忠,蒋薇薇,等. 句容市葡萄产业发展现状与对策[J]. 上海农业科技, 2017(2): 5-6.
[12] 叶新红. 不同处理方法对葡萄汁中多酚类物质溶出效果及抗氧化活性影响的研究[D]. 乌鲁木齐:新疆农业大学, 2009.
[13] 傅博强, 谢明勇,聂少平,等. 茶叶中多糖含量的测定[J]. 食品科学, 2001, 22(11): 69-73.
[14] GB/T 12456—2008, 食品中总酸的测定[S]. 北京:中国标准出版社,2008.
[15] SINGLETON V L, ROSSI J A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents[J]. American Journal of Enology & Viticulture, 1965, 16(3): 144-158.
[16] V. IVANOVA Á, DÁRNYEI L, MÕRK, et al.Polyphenolic content of Vranec wines produced by different vinification conditions[J]. Food Chemistry, 2011, 124(1): 316-325.
[17] RE R, PELLEGRINI N, PROTEGGENTE A, et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay[J]. Free Radical Biology and Medicine, 1999, 26(9/10): 1 231-1 237.
[18] BENZIE I F, STRAIN J J. The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: the FRAP assay[J]. Analytical Biochemistry, 1996, 239(1): 70-76.
[19] CHEN Juan, KAN Jianquan, TANG Junni, et al. The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberry[J]. Journal of Food Science, 2012, 77(4): C430-C436.
[20] ZHANG W, HAN F, HE J, et al. HPLC-DAD-ESI-MS/MS analysis and antioxidant activities of nonanthocyanin phenolics in mulberry (Morus alba L.)[J]. Journal of Food Science, 2008, 73(6): C512-C518.
[21] CUI Chun, ZHANG Shaomin, YOU Lijun, et al. Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyanins[J]. Food Chemistry, 2013, 139(1-4): 1-8.
[22] 王群. 浅谈水果出汁率的含义[J]. 粮油加工与食品机械, 1987(5): 44;30
[23] 谭伟, 唐晓萍,董志刚. 酿酒葡萄品种资源果实重要性状的统计分析研究[J]. 中外葡萄与葡萄酒, 2013(6): 21-24.
[24] 昌云军, 徐升论,张彬. 制汁葡萄发展前景及优良品种介绍[J]. 中国国菜, 2004(1): 34.
[25] PARANJPE S S, FERRUZZI M, MORGAN M T. Effect of a flash vacuum expansion process on grape juice yield and quality[J]. LWT - Food Science and Technology, 2012, 48(2): 147-155.
[26] 李记明. 关于葡萄品质的评价指标[J]. 中外葡萄与葡萄酒, 1999(1): 54-57.
[27] REBORED-RODRAGUEZ P, GONZALEZ-BARREIRO C, RIAL-OTERO R, et al. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines-a review[J]. Critical Reviews in Food Science & Nutrition, 2015, 55(8): 1 053-1 073.
[28] 孔繁超, 梁银丽,高德凯,等. 不同鲜食葡萄品种品质差异性分析[J]. 北方园艺, 2016(14): 22-25.
[29] 晃无疾, 李金光,史光瑚. 我国鲜食葡萄品质分析[J]. 葡萄栽培与酿酒, 1995(3): 4-7.
[30] 法洁琼, 张振文. 甘肃河西走廊产区主栽酿酒葡萄品质比较研究[J]. 北方园艺, 2013(3): 26-30.
[31] SERRATOSA M P, MARQUEZ A, MOYANO L, et al. Chemical and morphological characterization of Chardonnay and Gewurztraminer grapes and changes during chamber-drying under controlled conditions[J]. Food Chemistry, 2014, 159: 128-136.
[32] 侯廷帅, 韩晓东,赵江,等. 葡萄的加工技术综述[J]. 食品工业, 2015, 36(5): 223-228.
[33] 周步海, 顾克余,李洪山,等. 6个欧亚种葡萄果粒品质比较研究[J]. 江西农业学报, 2011, 23(12): 45-47.
[34] ZADEMOWSKI R, NACZK M, NESTEROWICZ J. Phenolic acid profiles in some small berries[J]. Journal of Agricultural and Food Chemistry, 2005, 53(6): 2 118- 2 124.
[35] OBREQUE-SLIER E, PENA-NERIA A, LOPEZ-SOLIS R, et al. Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening[J]. LWT - Food Science and Technology, 2013, 54(2): 404-413.
[36] SILVA L R, QUEIROZ M. Bioactive compounds of red grapes from DQo region(Portugal):Evaluation of phenolic and organic profile[J]. Asian Pacific Journal of Tropical Biomedicine, 2016, 6(4): 315-321.
[37] 范金波, 蔡茜彤,冯叙桥. 5种天然多酚化合物抗氧化活性的比较[J]. 食品与发酵工业, 2014, 40(7): 77-83.
[38] XI Wanpeng, ZHANG Yuanmei, SUN Yujing, et al.Phenolic composition of Chinese wild mandarin (Citrus reticulata Balnco.) pulps and their antioxidant properties[J].Industrial Crops and Products, 2014, 52 (1):466-474.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.