Table 2.
Effect of pasteurization and HPU treatments on the total phenolic (TP) and l-ascorbic acid (L-AsAc) content.
| Parameter | Grape Juice Sample | |||||
|---|---|---|---|---|---|---|
| C* | P** | HPU (A50%, 5 min) |
HPU (A70%, 5 min) |
HPU (A50%, 10 min) |
HPU (A70%, 10 min) |
|
| TP (mg GAE/ 100 mL) |
72.86 ± 0.02a | 70.64 ± 0.08b | 50.68 ± 0.05c | 54.56 ± 0.07d | 50.71 ± 0.09c | 69.88 ± 0.02e |
| L-AsAc (mg/L) | 454.4 ± 0.11a | 340.8 ± 0.09b | 227.2 ± 0.04c | 349.8 ± 0.05b | 458.4 ± 0.10a | 568 ± 0.08d |
* Control sample; ** pasteurized juice sample. One-way ANOVA test was used to compare the means differences among treatments; different superscripts in the same row indicate significant differences among the treatments (Tukey’s test, p < 0.05). Results are expressed as the average value of three replicates ± standard deviation (SD).