NDLI: Musts with Increased Lignan Content Through Addition of Lignan Extracts

Content Provider	Springer Nature Link
Author	Balík, Josef Híc, Pavel Kulichová, Jana votná, Pavla Tříska, Jan Vrchotová, Naděžda Strohalm, Jan Lefnerová, Danuše Houška, Milan
Copyright Year	2017
Abstract	Red and white grape musts were enriched with 7-hydroxymatairesinol (HMR), which is the main lignan contained in spruce knots. Lignan enrichment was achieved by adding a spruce knot ethanol extract. Enriched musts were stored for 12 months and during storage must samples were periodically analyzed for HMR and alpha-conidendrin content, antioxidant activity, total polyphenols, and anti-mutagenicity. The data were statistically evaluated in order to determine the influence of grape type, quantity of added lignan extracts, addition of sugar, method of preservation and storage time on the quantity of lignans added, antioxidant activity, total polyphenols, and anti-mutagenicity. Lignan content was significantly influenced by the addition of lignan extracts. After storage, lignan content had changed only moderately and the added lignans were stable in the stored musts. Total polyphenol content and antioxidant activity of grape musts were significantly increased by the type of must grape and by thermomaceration. Thermomacerated red musts exhibited higher anti-mutagenicity compared to thermomacerated white musts, independent of lignan addition.
Starting Page	1367
Ending Page	1373
Page Count	7
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	10
Issue Number	7
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2017-03-30
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Enrichment of must Lignans (HMR, CONI) Antioxidant activity Total polyphenol content Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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