Evaluating the recovery of bioactive compounds and antioxidant activity of unripe red grape liquid extracts obtained by maceration
Mukhametov A. Paliivets M. Berechikidze I. Serikkyzy M.
2023Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Food Science and Technology (Brazil)
2023#43
This paper evaluates the results of extracting bioactive compounds using modern maceration technology, which transforms food products into a liquid extract, based on the example of unripe grapes and its by-product called verjuice. During the extraction process, the indicators of niacin and pyridoxine remained stable, while pantothenic acid and choline increased significantly. During the extraction, the extraction system produced 712 kg of liquid extract, which was characterized by a high content of phenolic compounds and water-soluble vitamins, as well as a high antioxidant activity compared to the measurement obtained for green juice from unripe grapes. Since the estimated liquid extract yield from 950 kg of crushed immature grapes is 847 kg, the actual liquid extract yield was about 80%. The advantages of the maceration extraction method included avoiding the use of solvents or preservatives, low temperature treatment and little oxidative damage. Besides, it enabled enhancing the extraction yield due to introduction of certain post-extraction steps.
antioxidant activity , biochemical characteristics of the food product , biologically active compounds , extraction , modern maceration technology
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Department of Technology and Safety of Food Products, Kazakh National Agrarian Research University, Almaty, Kazakhstan
Department of Computer Aided Design and Engineering Calculations Systems, Russian State Agrarian University-Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
Department of Biology and General Genetics, First Moscow State Medical University, Sechenov University, Moscow, Russian Federation
Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan
Department of Technology and Safety of Food Products
Department of Computer Aided Design and Engineering Calculations Systems
Department of Biology and General Genetics
Department of Food Safety and Quality
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