Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/22.2.3135
Effect of different drying methods on the content of polyphenolic compounds of red grape skins
Ivana Tomaz
orcid.org/0000-0001-6773-5309
; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Petra Štambuk
orcid.org/0000-0001-5480-6737
; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Marina Anić
orcid.org/0000-0001-6431-0161
; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Iva Šikuten
orcid.org/0000-0002-3396-1276
; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Nera Huzanić
; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Marko Karoglan
orcid.org/0000-0003-2962-2922
; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Edi Maletić
; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Jasminka Karoglan Kontić
; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Darko Preiner
orcid.org/0000-0003-4598-2207
; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Sažetak
The aim of this work was to determine the effect of different drying treatments: freeze-drying, room-drying, and oven-drying on the grape phenolic composition of the 'Regent' and 'Cabernet Sauvignon' varieties. After drying, the samples were grounded, submerged to ultrasound-assisted extraction, and analyzed with high-performance liquid chromatography (HPLC). This study demonstrated that the use of different drying methods significantly affects the content of polyphenols in grape skins extracts. The greatest content of anthocyanins-diglucoside was preserved using freeze-drying, i.e. 15706.86 mg/kg for 'Regent', while the content of anthocyanins-monoglucoside was best preserved by room-drying, i.e. 216778.68 and 9220.30 mg/kg for 'Regent' and 'Cabernet Sauvignon', respectively. The highest content of flavonol glycosides (2583.04 and 1429.64 mg/kg for 'Regent' and 'Cabernet Sauvignon', respectively), hydroxycinnamic acids (1303.31 and 544.88 mg/kg for 'Regent' and 'Cabernet Sauvignon', respectively), and stilbene (2321.52 and 79.36 mg/kg for 'Regent' and 'Cabernet Sauvignon', respectively) was observed in the oven-dried samples. By applying freeze-drying the most optimal content of flavan-3-ol was preserved. Contents of polyphenolic compounds in oven-dried samples after 6 months of storage were almost identical to those in the samples analyzed immediately after drying. The greatest rate of degradation was observed in the room-dried samples while it was moderate in the freezedried ones. The results of this experiment demonstrate that it is necessary to dry samples in different ways to obtain the highest content of a certain polyphenolic group of compounds. The application of a drying method is determined by the goal of the final dried product in terms of content and composition of different polyphenolic compounds; thus, the obtained results could have an application in scientific research and for commercial purposes as well.
Ključne riječi
grape skins; polyphenols; drying methods; stability; 'Regent'; 'Cabernet Sauvignon'; preservation
Hrčak ID:
259561
URI
Datum izdavanja:
29.6.2021.
Posjeta: 709 *