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STABILITY OF HEALTH-PROMOTING BIOACTIVES AND ENZYMES IN SKIN AND PULP OF GRAPE DURING STORAGE.
Zhi-Jing Ni; Wen-Ping Ma; Hao Wang; Chang-Bing Song; Thakur, Kiran; Hua Zhang; Zhao-Jun Wei
Grape is a rich source of a number of bioactives such as reducing sugars, soluble protein, total phenols, flavonoids, anthocyanin, resveratrol, malondialdehyde, H2O2 as well as antioxidant (ascorbate peroxidase) and pro-oxidant (lipoxygenase) enzymes. With the exception of soluble protein, the concentrations (per g fresh grape) of reducing sugars, total phenolics, anthocyanin, and resveratrol were much higher in skin than pulp. Also the activities of both ascorbate peroxidase and lipoxygenase were higher in skin than pulp. Except for total phenolics, anthocyanin and resveratrol, total amount of all components were higher in pulp fraction of grape. In this communication, we have examined the stability of these bioactives and enzymes in skin and pulp of grape during storage. During storage, the contents of reducing sugars, soluble protein, total phenols, flavonoids and anthocyanin displayed a decreasing trend; on the other hand, the contents of resveratrol increased dramatically. The contents of malondialdehyde and H2O2 showed relative increasing trend; whereas, the activities of ascorbate peroxidase and lipoxygenase increased during the first 3-4 weeks followed by a steady decrease. This study may pave a way for exploration of Kyoho grape as a functional ingredient for the wine and food industry.
Current Topics in Nutraceutical Research, 2017, Vol 15, Issue 2, p103
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