Production of Raisins and its Impact on Active Compounds

M. Benlloch-Tinoco; J. Carranza-Concha; M. M. Camacho; N. Martínez-Navarrete

doi:10.1016/B978-0-12-404699-3.00022-6

Production of Raisins and its Impact on Active Compounds

M. Benlloch-Tinoco^*, J. Carranza-Concha, M. M. Camacho, N. Martínez-Navarrete

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

11 Citations (Scopus)

Abstract

Phenolic compounds, together with ascorbic acid and some other bioactive compounds, have been linked with the health-promoting effects of grapes, mainly due to their antioxidant capacity. Despite the fact that the different processes carried out to obtain fruit products could affect their bioactive content, the process applied in this work to obtain raisins and canned grapes have not shown undesirable effects. In fact, the use of microwaves instead of hot air not only promotes the antioxidant capacity of raisins, but also the antioxidant capacity of the product.

Original language	English
Title of host publication	Processing and Impact on Active Components in Food
Editors	Victor Preedy
Publisher	Elsevier
Pages	181-187
Number of pages	7
ISBN (Print)	9780124046993
DOIs	https://doi.org/10.1016/B978-0-12-404699-3.00022-6
Publication status	Published - 2015
Externally published	Yes

Keywords

Air drying
Antioxidant capacity
Bioactive compounds
Blanching
Grapes
Microwave
Phenolics
Raisins

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10.1016/B978-0-12-404699-3.00022-6

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title = "Production of Raisins and its Impact on Active Compounds",

abstract = "Phenolic compounds, together with ascorbic acid and some other bioactive compounds, have been linked with the health-promoting effects of grapes, mainly due to their antioxidant capacity. Despite the fact that the different processes carried out to obtain fruit products could affect their bioactive content, the process applied in this work to obtain raisins and canned grapes have not shown undesirable effects. In fact, the use of microwaves instead of hot air not only promotes the antioxidant capacity of raisins, but also the antioxidant capacity of the product.",

keywords = "Air drying, Antioxidant capacity, Bioactive compounds, Blanching, Grapes, Microwave, Phenolics, Raisins",

author = "M. Benlloch-Tinoco and J. Carranza-Concha and Camacho, {M. M.} and N. Mart{\'i}nez-Navarrete",

year = "2015",

doi = "10.1016/B978-0-12-404699-3.00022-6",

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TY - CHAP

T1 - Production of Raisins and its Impact on Active Compounds

AU - Benlloch-Tinoco, M.

AU - Carranza-Concha, J.

AU - Camacho, M. M.

AU - Martínez-Navarrete, N.

PY - 2015

Y1 - 2015

N2 - Phenolic compounds, together with ascorbic acid and some other bioactive compounds, have been linked with the health-promoting effects of grapes, mainly due to their antioxidant capacity. Despite the fact that the different processes carried out to obtain fruit products could affect their bioactive content, the process applied in this work to obtain raisins and canned grapes have not shown undesirable effects. In fact, the use of microwaves instead of hot air not only promotes the antioxidant capacity of raisins, but also the antioxidant capacity of the product.

AB - Phenolic compounds, together with ascorbic acid and some other bioactive compounds, have been linked with the health-promoting effects of grapes, mainly due to their antioxidant capacity. Despite the fact that the different processes carried out to obtain fruit products could affect their bioactive content, the process applied in this work to obtain raisins and canned grapes have not shown undesirable effects. In fact, the use of microwaves instead of hot air not only promotes the antioxidant capacity of raisins, but also the antioxidant capacity of the product.

KW - Air drying

KW - Antioxidant capacity

KW - Bioactive compounds

KW - Blanching

KW - Grapes

KW - Microwave

KW - Phenolics

KW - Raisins

U2 - 10.1016/B978-0-12-404699-3.00022-6

DO - 10.1016/B978-0-12-404699-3.00022-6

M3 - Chapter

SN - 9780124046993

SP - 181

EP - 187

BT - Processing and Impact on Active Components in Food

A2 - Preedy, Victor

PB - Elsevier

ER -

Production of Raisins and its Impact on Active Compounds

Abstract

Keywords

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