01837naa a2200265 a 450000100080000000500110000800800410001902400560006010000250011624501980014126000090033952009500034865300220129865300100132070000270133070000170135770000170137470000200139170000220141170000140143370000170144770000290146470000240149377300540151721182372020-01-06       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2019.1249712DOI1 aTAVARES, I. M. de C.  aBRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced byfoam mat drying. Part IbEffect of drying temperature on phenoliccompounds and antioxidant activity.h[electronic resource]  c2019  aThe BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intensepurplish color. It was used as raw material for the production of juice and dehydrated products using foam matdrying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSnallowed the evaluation of thequantitative and qualitative changes of the main PCs (anthocyanins,flavonols and hydroxycinnamic acid de-rivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtaingrape juice allowed a greater extraction offlavonols and, mainly derivatives of hydroxycinnamic acids, whencompared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at thesame time, for the reduction of the processing time. The powdered products presented considerable con-centrations of total PCs (3?5 mg/g) and antioxidant activity (32?79 (DPPH) or 17?27 (FRAP) mg/g)  aBRS Violeta grape  aJuice1 aCASTILHOS, M. B. M. de1 aMAURO, M. A.1 aRAMOS, A. M.1 aSOUZA, R. T. de1 aGÓMEZ-ALONSO, S.1 aGOMES, E.1 aDA-SILVA, R.1 aHERMOSÍN-GUTIÉRREZ, I.1 aLAGO-VANZELA, E. S.  tFood Chemistrygv. 298, n. 104971, [online] 2019.