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EFFECTS OF GRAPE (VITIS
LABRUSCA B.) PEEL AND SEED EXTRACTS ON PHENOLICS,
ANTIOXIDANTS AND ANTHOCYANINS IN GRAPE JUICE
KASHIF GHAFOOR1*, FAHAD AL-JUHAIMI1 AND YONG HEE
CHOI2*
Abstract: Grape peel and seed are good sources of
important bioactive components such as phenolics, anthocyanins and
antioxidants. Recovery of these components and their proper utilization
is important for the development of functional foods. We have utilized
the extracts of grape peel and seed obtained by ultrasonic-assisted
(UAE) and supercritical fluid extractions (SFE) for the enrichment of
Campbell Early grape juice (CEJ). CEJ samples were analyzed for
different functional compounds and it was observed that the addition of
these extracts in CEJ significantly improved total phenolic compounds,
antioxidants, antiradical activities and total anthocyanin contents.
HPLC analysis of CEJ samples containing these extracts showed that the
phenolic acids (benzoic and cinnamic acids) and catechins contents were
also significantly improved with the addition of grape peel and seed
extracts. Generally SFE extracts proved to be of superior quality for
the functional enrichment in CEJ. The sensory evaluation revealed that
the CEJ samples containing the extracts had good overall acceptability.
1Department
of Food and Nutrition Sciences, King Saud University, P.O. Box 2460,
Riyadh 11451, Saudi Arabia.
2Laboratory
of Food Engineering, Department of Food Science and Technology,
Kyungpook National University,
1370-Sankyuk
Dong, Puk Gu, Daegu, 702-701, Republic of Korea.
*Corresponding
authors E-mails: yhechoi@knu.ac.kr;
kashif_ft@hotmail.com
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