Original scientific paper
https://doi.org/10.5513/JCEA01/26.4.4662
Study on the phenolic composition and antioxidant potential of grape juices from white grapevine varieties
Dimitar DIMITROV
; Agricultural Academy, Institute of Viticulture and Enology, Department of Vine Selection, Enology and Chemistry, 1 Kala Tepe Str., 5800 Pleven, Bulgaria
*
Dushko NEDELKOVSKI
; University Ss. Cyril and Methodius in Skopje, Institute of Agriculture, Department of Viticulture, Skopje, 16 Makedonska Brigada 3A Str., N. Macedonia
Marija GJOSHEVA KOVACHEVIKJ
; University Ss. Cyril and Methodius in Skopje, Institute of Agriculture, Department for Agricultural Business, Economy and Rural Development, Skopje, 16 Makedonska Brigada 3A Str., N. Macedonia
Teodora YANEVA
; Agricultural Academy, Institute of Food Preservation and Quality, Department of Food Technologies, Plovdiv, 154 Vasil Aprilov Blvd., Bulgaria
Anatoli ILIEV
; Agricultural Academy, Institute of Viticulture and Enology, Department of Vine Selection, Enology and Chemistry, 1 Kala Tepe Str., 5800 Pleven, Bulgaria
Miroslav IVANOV
; Agricultural Academy, Institute of Viticulture and Enology, Department of Vine Selection, Enology and Chemistry, 1 Kala Tepe Str., 5800 Pleven, Bulgaria
Petya RAEVA
; University of Food Technologies, Faculty of Economics, Department of Catering and Nutrition, Plovdiv, 26 Maritza Blvd., Bulgaria
* Corresponding author.
Abstract
The study aimed to evaluate the influence of different treatments on the phenolic composition and antioxidant potential of four types of grape juice. The four variants of treatments (of the juices) were: pasteurization with added ascorbic acid (V1), pasteurization only (V2), a combination of grape and apple juice with subsequent pasteurization (V3), and grape juice with added preservative agent potassium sorbate (V4). In all investigated variants, a correlation (P<0.001) between the concentration of sugars and titratable acids was proven. The influence of the three groups of phenolic compounds (TPC, FPC, and NPC) on the pronounced antioxidant activity in all investigated juices was significant (P<0.0001). Grape juices exhibited strong bioactivity under the applied treatments and proved to be a valuable source of phenolic compounds. The study defined the influence of different groups of phenolic compounds on the in vitro antioxidant potential of grape juices, proved a substantial reserve of these bio-composites, and manifested a high antioxidant capacity, which could serve as an important factor in the reduction of oxidative stress in the human organism.
Keywords
antioxidants; phenols; oxidative stress; grape juice
Hrčak ID:
342044
URI
Publication date:
19.12.2025.
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