Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes

Aleš Landfeld, Jan Tříska, Josef Balík, Jan Strohalm, Pavla Novotná, Naděžda Vrchotová, Jiří Totušek, Danuše Lefnerová, Pavel Híc, Eva Tománková, Radek Halama and Milan Houška
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Aleš Landfeld: Food Research Institute in Prague, Prague, Czech Republic
Jan Tříska: Global Change Research Centre, Academy of Sciences, České Budějovice, Czech Republic
Josef Balík: Mendel University in Brno, Brno, Czech Republic
Jan Strohalm: Food Research Institute in Prague, Prague, Czech Republic
Pavla Novotná: Food Research Institute in Prague, Prague, Czech Republic
Naděžda Vrchotová: Global Change Research Centre, Academy of Sciences, České Budějovice, Czech Republic
Jiří Totušek: Masaryk University, Brno, Czech Republic
Danuše Lefnerová: Masaryk University, Brno, Czech Republic
Pavel Híc: Mendel University in Brno, Brno, Czech Republic
Eva Tománková: Mendel University in Brno, Brno, Czech Republic
Radek Halama: Food Research Institute in Prague, Prague, Czech Republic
Milan Houška: Food Research Institute in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2015, vol. 33, issue 3, 267-276

Abstract: Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped into ozonised water. We tested the influence of ozone concentration, dipping time, and storage time. All experiments were performed using grapes harvested in 2009, 2010, and 2011. The two treatments were compared relative to trans-resveratrol content in grape skins and juices (prepared from treated grapes).

Keywords: grape juices; stilbens content; UV irradiation; ozonisation (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:410-2014-cjfs

DOI: 10.17221/410/2014-CJFS

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