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

Teles, Aline Soares Cascaes; Chávez, Davy William Hidalgo; Gomes, Flávia dos Santos; Cabral, Lourdes Maria Corrêa; Tonon, Renata Valeriano

doi:10.1590/1981-6723.5917

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Brazilian Journal of Food Technology

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Original Article • Braz. J. Food Technol. 21 • 2018 • https://doi.org/10.1590/1981-6723.5917 copy

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

Efeito da temperatura na degradação de compostos bioativos do bagaço de uva Pinot Noir durante a secagem

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
Antioxidant capacity; Drying kinetics; Mathematical modeling; Water activity; Polyphenol oxidase

Model	Equation
Fick	$L n (M R) = L n (\frac{8}{π^{2}}) - \frac{π^{2} D_{e f} t}{4 L^{2}}$	(2)
Herderson & Pabis	$M R = a \exp (- k t)$	(3)
Page	$M R = a \exp (- k t^{n})$	(4)
Logarithmic (One term)	$M R = a \exp^{(- k t)} + c$	(5)
Logarithmic (Two terms)	$M R = a \exp^{(- k t)} + c \exp^{(- g t)}$	(6)
Verma	$M R = a \exp^{(- k t)} + (1 - a) \exp^{(- g t)}$	(7)

Model	Temperature (°C)	Model constants	R²	SSR
Fick	40 50 60	D_ef= 6.341x10^-9 D_ef= 1.156x10^-8 D_ef= 1.143x10^-8	0.965 0.963 0.940	0.190 0.251 0.370
Henderson & Pabis	40 50 60	a= 1.017; k= 0.336 a= 1.095; k= 0.623 a= 1.131; k= 0.629	0.976 0.975 0.954	0.056 0.065 0.129
Page	40 50 60	k= 0.242; n= 1.292 k= 0.400; n= 1.568 k= 0.296; n= 2.020	0.986 0.996 0.996	0.036 0.012 0.014
Logarithmic (One term)	40 50 60	a= 1.040; k= 0.320; c= -0.026 a= 1.120; k= 0.585; c= -0.031 a= 1.164; k= 0.587; c= -0.039	0.977 0.976 0.955	0.053 0.058 0.118
Logarithmic (Two terms)	40 50 60	a= 0.515; k= 0.335; c= 0.503; g= 0.338 a= 0.572; k= 0.623; c= 0.523; g= 0.623 a= 0.593; k= 0.630; c= 0.537; g= 0.630	0.976 0.975 0.954	0.056 0.065 0.129
Verma	40 50 60	a= 0.662; k= 0.329; g=0.329 a= 0.230; k= 0.566; g= 0.565 a= 0.873; k= 0.555; g= 0.555	0.976 0.976 0.955	0.057 0.084 0.167

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Aline Soares Cascaes Teles, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos (DTA), Rodovia BR 465, km 07, s/n, Zona Rural, CEP: 23890-000, Seropédica/RJ - Brazil, e-mail: aline_cascaes@yahoo.com.br