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Effect of UV–Vis Irradiation on Enzymatic Activities and Physicochemical Properties of Four Grape Musts from Different Varieties

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Abstract

The influence of ultraviolet–visible irradiation on some quality attributes (pH, soluble solids content, color parameters, absorption spectrum, vitamin C, total acidity, total phenolics, formol index, and total and reducing sugars) and polyphenol oxidase, peroxidase, and pectinmethylesterase activities of fresh grape juices was investigated. Grape juice was made from two varieties of white grapes (Victoria and Dauphine) and two varieties of pink grapes (Emperor and Red Globe). Each juice was irradiated for 140 min with a high-pressure mercury lamp of 400 W that emits in a range between 250 and 740 nm. Polyphenol oxidase was not completely inactivated during irradiation, reducing only 80% of its initial activity in juices from white grapes and only 50% in those from pink grapes. On the contrary, peroxidase was completely inactivated. A slight or nonexistent variation was observed in most of the measured physicochemical parameters, showing high stability during irradiation. Only vitamin C and color had a significant variation, with an average decrease of 30% for vitamin C in all varieties and a more important variation of color parameters in the pink varieties than in the white ones.

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Acknowledgments

The authors would like to thank the Ministerio de Ciencia e Innovación of the Spanish Government, for the funding received in the project CTQ2011-26569. For V. Falguera, the research leading to this piece of work has been partially supported by the Programa de Formación del Profesorado Universitario from the Ministerio de Educación of the Spanish Government.

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Authors and Affiliations

  1. Departament de Tecnologia d’Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain

    Víctor Falguera, Salvador Garza, Jordi Pagán, Alfonso Garvín & Albert Ibarz

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  1. Víctor Falguera
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  2. Salvador Garza
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  3. Jordi Pagán
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  4. Alfonso Garvín
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  5. Albert Ibarz
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Correspondence to Víctor Falguera.

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Falguera, V., Garza, S., Pagán, J. et al. Effect of UV–Vis Irradiation on Enzymatic Activities and Physicochemical Properties of Four Grape Musts from Different Varieties. Food Bioprocess Technol 6, 2223–2229 (2013). https://doi.org/10.1007/s11947-012-0781-1

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