Your browser doesn't support javascript.
loading
Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile.
Granato, Daniel; Margraf, Tiago; Brotzakis, Ioannis; Capuano, Edoardo; van Ruth, Saskia M.
Afiliação
  • Granato D; RIKILT - Inst. of Food Safety, Wageningen Univ. and Research Centre, P.O. Box 230, 6700, AE, Wageningen, The Netherlands; Food Quality and Design Group, Wageningen Univ. and Research Centre, P.O. Box 17, 6700, AA, Wageningen, The Netherlands; Department of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.
J Food Sci ; 80(1): C55-65, 2015 Jan.
Article em En | MEDLINE | ID: mdl-25529503
The objectives of this study were to characterize organic, biodynamic, and conventional purple grape juices (n = 31) produced in Europe based on instrumental taste profile, antioxidant activity, and some chemical markers and to propose a multivariate statistical model to analyze their quality and try to classify the samples from the 3 different crop systems. Results were subjected to ANOVA, correlation, and regression analysis, principal component analysis (PCA), hierarchical cluster analysis (HCA), soft independent modeling of class analogy (SIMCA), and partial least-squares discriminant analysis (PLSDA). No statistical significant differences (P > 0.05) were observed among juices from the 3 crop systems. Using PCA and HCA, no clear separation among crop systems was observed, corroborating the ANOVA data. However, PCA showed that the producing region highly affects the chemical composition, electronic tongue parameters, and bioactivity of grape juices. In this sense, when organic and biodynamic were grouped as "nonconventional" juices, SIMCA model was able to discriminate 12 out of 13 organic/biodynamic juices and 17 out of 18 conventional juices, presenting an efficiency of 93.5%, while 11 out of 13 non-conventional and 100% conventional grape juices were correctly classified using PLSDA. The use of electronic tongue and the determination of antioxidant properties and major phenolic compounds have shown to be a quick and accurate analytical approach to assess the quality of grape juices.
Assuntos
Palavras-chave

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Bebidas / Vitis / Frutas / Antioxidantes País/Região como assunto: Europa Idioma: En Revista: J Food Sci Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Bebidas / Vitis / Frutas / Antioxidantes País/Região como assunto: Europa Idioma: En Revista: J Food Sci Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos