Gastrointestinal stability and bioavailability of (poly)phenolic compounds following ingestion of Concord grape juice by humans

2012 ◽  
Vol 56 (3) ◽  
pp. 497-509 ◽  
Author(s):  
Angelique Stalmach ◽  
Christine A. Edwards ◽  
JoLynne D. Wightman ◽  
Alan Crozier
Keyword(s):  
Phenolic Compounds ◽  
Grape Juice ◽  
Concord Grape

Effects of Concord grape juice on cognitive and motor deficits in aging

Nutrition ◽  
2006 ◽  
Vol 22 (3) ◽  
pp. 295-302 ◽  
Author(s):  
Barbara Shukitt-Hale ◽  
Amanda Carey ◽  
Laura Simon ◽  
David A. Mark ◽  
James A. Joseph
Keyword(s):  
Grape Juice ◽  
Motor Deficits ◽  
Concord Grape

scholarly journals Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: Method validation and characterization of São Francisco Valley samples

2013 ◽  
Vol 110 ◽  
pp. 665-674 ◽  
Author(s):  
Mariana Mirelle Pereira Natividade ◽  
Luiz Claudio Corrêa ◽  
Scheilla Vitorino Carvalho de Souza ◽  
Giuliano Elias Pereira ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Phenolic Compounds ◽  
Method Validation ◽  
Grape Juice ◽  
Hplc Method ◽  
Simultaneous Analysis

Detection of Adulteration in Dark Colored Fruit Juices

1968 ◽  
Vol 51 (4) ◽  
pp. 937-939 ◽  
Author(s):  
J Fitelson
Keyword(s):  
Chromatographic Method ◽  
Grape Juice ◽  
Fruit Juices ◽  
Central Spot ◽  
Low Concentrations ◽  
Concord Grape ◽  
Grape Juices

Abstract The official, first action paper chromatographic method for detecting adulteration in Concord grape juice has been applied to several dark colored fruit juices, including cherry, raspberry, blackberry, and strawberry. In contrast to the complicated anthocyanin patterns on the paper chromatograms of grape juices, these juices show simple patterns of one or two major red bands. Since most advUterants have more complicated anthocyanin patterns, they can be readily detected by this method, even at low concentrations. If adulteration cannot be detected by the anthocyanin patterns, it can usually be shown by the anthocyanidin patterns. In this paper chromatographic test, three separate anthocyanidin spots are formed. The dark colored juices tested here showed most of the anthocyanidin color in the central spot, whereas the possible adulterants showed other patterns. Therefore, mixtures will have abnormal anthocyanidin patterns in this test. Examples of both laboratory-prepared adulterated juices and some adulterated commercial juices are given.

Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with different grape varieties

2020 ◽  
Author(s):  
Natalia Alejandra Pisoni Canedo-Reis ◽  
Celito Crivellaro Guerra ◽  
Letícia Flores da Silva ◽  
Luísa Carolina Wetzstein ◽  
Carlos Henrique Junges ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Quantitative Determination ◽  
Method Validation ◽  
Grape Juice ◽  
Grape Varieties

Identification of Grape Varieties

1965 ◽  
Vol 48 (3) ◽  
pp. 525-530
Author(s):  
A C Rice
Keyword(s):  
Chromatographic Separation ◽  
Quantitative Data ◽  
Spectral Characteristics ◽  
Grape Juice ◽  
Concord Grape ◽  
Anthocyanin Pigments ◽  
Grape Varieties ◽  
Paper Chromatographic Separation ◽  
Time Of Harvest

Abstract The spectrophotometric characteristics of Concord grape juice have been found to vary greatly with season, growing area, and time of harvest. As a result, the spectral characteristics of the juice are not a suitable basis for a method to detect adulteration of the juice. The paper chromatographic separation of the anthocyanin pigments in Concord grape juice has been used successfully to obtain pure components, of which 10 have been identified. Quantitative data can now be obtained from the paper chromatograms by a Beckman Anatrol. A measure of the ratios of several of the anthocyanin pigments present in Concord juice is promising as a method of detecting adulteration.

Fluorometric Determination of Methyl Anthranilate in Concord Grape Juice

1976 ◽  
Vol 59 (2) ◽  
pp. 269-272
Author(s):  
Donald J Casimir ◽  
James C Moyer ◽  
Leonard R Mattick
Keyword(s):  
Correlation Coefficient ◽  
Grape Juice ◽  
Methyl Anthranilate ◽  
Fluorometric Method ◽  
Fluorometric Determination ◽  
Juice Concentrate ◽  
Concord Grape ◽  
Colorimetric Procedure

Abstract A method is described for the determination of methyl anthranilate in Concord grape products. A sample of juice, concentrate, pulp, or essence is steam distilled in a micro-Kjeldahl unit and the fluorescence of the distillate collected in pH 7 buffer is measured directly with a fluorometer. The method is rapid and sensitive to 0.1 ppm methyl anthranilate. A correlation coefficient of 0.988 was found between the AOAC colorimetric procedure and the fluorometric method.

Growth Characteristics of Aciduric Sporeforming Bacilli Isolated from Fruit Juices

1994 ◽  
Vol 57 (12) ◽  
pp. 1080-1083 ◽  
Author(s):  
D. F. SPLlTTSTOESSER ◽  
J. J. CHUREY ◽  
C. Y. LEE
Keyword(s):  
Phenolic Compounds ◽  
Apple Juice ◽  
Grape Juice ◽  
Growth Characteristics ◽  
Potato Dextrose Agar ◽  
Rich Media ◽  
The Rich ◽  
Red Grape Juice ◽  
Red Grape ◽  
Optimal Ph

Two aciduric, aerobic, sporeforming bacteria were isolated from pasteurized juices. The gram-positive, catalase-positive rods produced spores that were located subterminally in a swollen sporangium. The cultures had an optimal pH of 3.5–4.0 for growth and preferred potato dextrose agar over many of the rich media usually used for cultivating sporeforming bacteria. Spore inocula grew well in apple juice and white grape juice. Red grape juice was inhibitory, perhaps because of the concentrations of certain phenolic compounds. The spores were sufficiently heat resistant (D90 values of 16 to 23 min and z-values of 7.2 to 7.7°C) to survive commercial pasteurization processes.

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