Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Brazilian Journal of Food Technology

关键词: Capacidade antioxidante;    Cinética de secagem;    Modelagem matemática;    Atividade de água;    Polifenoloxidase;   

DOI  :  10.1590/1981-6723.5917

来源: DOAJ

【 摘 要 】

Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.

【 授权许可】

Unknown