ASSESSMENT OF THE EFFECTS OF TEMPERATURE AND THERMAL TREATMENT DURATION ON THE STABILITY OF PHENOLIC CONSTITUENTS IN SWEET EXTRACTS PRODUCED FROM RARA NEAGRĂ GRAPE MARC
DOI:
https://doi.org/10.52326/jes.utm.2026.33(2).08Keywords:
grape pomace, Rara Neagră, thermal treatment, anthocyanins, polyphenols, antioxidant compounds, by-product valorization, food processingAbstract
Sweet red grape pomace represents a valuable source of anthocyanins, polyphenols, and flavonoids. Heating affects the content of biologically active compounds. However, wellcontrolled thermal processing can contribute to their preservation. The aim of this study was to provide a detailed presentation of the degradation of biologically active compounds during heating, as well as to describe their thermal behavior. The study was based on the preparation and investigation of hydroalcoholic extracts acidified with citric acid obtained from unfermented sweet red grape pomace of the Rara Neagră grape variety, harvest year 2025. Following thermal treatment within the studied temperature range (80–140°C, 7–30 min), the total phenolic content of the acidified Rara Neagră extracts decreased from 50.67 mg GAE/g DW to 17.98 mg GAE/g DW. The total anthocyanin content remained almost constant. In contrast, the experimental results highlighted a decrease in the content of monomeric anthocyanins. Analysis of the absorption spectra revealed the highest stability at 80–100°C and rapid degradation at 120–140°C. The stability observed at 80–100°C indicates that these compounds can withstand moderate food-processing operations (pasteurization and shortterm thermal treatments). Therefore, the obtained results are of direct importance for the food industry and for the valorization of wine industry by-products.
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