Czech J. Food Sci., 2015, 33(3):267-276 | DOI: 10.17221/410/2014-CJFS

Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapesFood Technology and Economy, Engineering and Physical Properties

Aleš Landfeld1, Jan Tříska2, Josef Balík4, Jan Strohalm1, Pavla Novotná1, Naděžda Vrchotová2, Jiří Totušek3, Danuše Lefnerová3, Pavel Híc4, Eva Tománková4, Radek Halama1, Milan Houška1
1 Food Research Institute in Prague, Prague, Czech Republic
2 Global Change Research Centre, Academy of Sciences, České Budějovice, Czech Republic
3 Masaryk University, Brno, Czech Republic
4 Mendel University in Brno, Brno, Czech Republic

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

Published: June 30, 2015  Show citation

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Landfeld A, Tříska J, Balík J, Strohalm J, Novotná P, Vrchotová N, et al.. Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes. Czech J. Food Sci. 2015;33(3):267-276. doi: 10.17221/410/2014-CJFS.
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