Red Grape Juice Research Articles

Great heterogeneity of commercial fruit juices to induce endothelium-dependent relaxations in isolated porcine coronary arteries: role of the phenolic content and composition.

Since polyphenol-rich products such as red wine, grape juice, and grape extracts have been shown to induce potent endothelium-dependent relaxations, we have evaluated whether commercial fruit juices such as those from berries are also able to induce endothelium-dependent relaxations of isolated coronary arteries and, if so, to determine whether this effect is related to their phenolic content. Among the 51 fruit juices tested, 2/12 grape juices, 3/7 blackcurrant juices, 4/5 cranberry juices, 1/6 apple juices, 0/5 orange juices, 2/6 red fruit and berry juices, 3/6 blends of red fruit juices, and 0/4 non-red fruit juices were able to induce relaxations achieving more than 50% at a volume of 1%. The active fruit juices had phenolic contents ranging from 0.31 to 1.86 g GAE/L, which were similar to those of most of the less active juices with the exception of one active grape juice (2.14 g GAE/L) and one active blend of red fruit juices (3.48 g GAE/L). Altogether, these findings indicate that very few commercial fruit juices have the ability to induce potent endothelium-dependent relaxations, and that this effect is not related to their quantitative phenolic content, but rather to their qualitative phenolic composition.

Patulin and its dietary intake by fruit juice consumption in Iran

A survey was conducted to determine levels and dietary intake of patulin (PAT) from fruit juices consumed in Iran. PAT content was determined using high performance liquid chromatography-diode array detection in 161 samples of fruit juices including apple, pineapple, pear, peach, pomegranate and white and red grape juices. Results revealed the presence of PAT in 16.1% of the samples examined, ranging from 5 to 190.7 µg/kg. Average and median PAT content in positive samples was 34.5 and 18.5 µg/kg, respectively. PAT concentration in 2.5% of the samples was higher than the maximum limit as set by European regulations for PAT in fruit products (50 µg/kg). Estimated daily intake of PAT by fruit juice was 16.4, 45.9 and 74.6 ng/kg bw/day for Iranian adults, children and babies, respectively. The results of this study showed that PAT does not seem to be a problem in fruit-based drinks commercialised in Iran, except for apple juice.

Isolation of Alicyclobacillus acidoterrestris from Commercial Spoiled Apple Juice and Study on Some Influence Parameters on its Growth in Apple Juice

The acid-tolerant and heat-resistant bacterium Alicyclobacillus acidoterrestris is a spoilage problem in pasteurized and heat-treated fruit juices. This study was undertaken to identify the bacterium and metabolic products contributing to a disinfectant taint in shelf-stable fruit juice and to determine some of the growth conditions for the organism. Generally the aim of this work was to study the influence of temperature (25-65 °C), total soluble solids (different °Brix) and various types of fruit juice on growth of the A. acidoterrestris. A strain of Alocyclobacillus acidoterrestris was isolated from spoiled commercial apple juice. Isolated strain growth was studied in different temperatures, different type of juices and brix, was on its growth was investigated. According to the statistical results, all parameters had significant effect on the isolated strain. Also results showed that the isolated strain of A.acidoterrestris had maximum growth in 450C and brix 12. The resistance of A. acidoterrestris at the assayed temperatures was confirmed. spore resistance increases with higher SS and pH values. In the other hand the growth of isolated strain wasn’t observed in Red Grape juice. This occurrence proved inhibition of phenolic compound of Red Grape. Also temperature was the parameter that had the greatest influence on the bacterial growth.

Phenolic compounds and antioxidant activity of Spanish commercial grape juices

Evaluation of the antioxidant activity of components of the diet is important in order to establish healthy consumption patterns. Data are reported here on the antioxidant activity (FRAP and ABTS), of 20 commercial grape juices and 10 typical Spanish wines and on their content of total phenolic compounds, anthocyanins, flavonoids and 10 individual phenolic compounds (flavanols, benzoic acids and cinnamic acids, measured by HPLC-UV). Red grape juices had a significantly higher (p<0.05) concentration of total phenols (1177 vs. 744mggallic acid/L), flavonoids (98 vs. 63mgcatechin/L) and a higher antioxidant activity (9.16 vs. 2.83meqTrolox/L) in comparison to white grape juices. In comparison to the white wines, white grape juices contained more total phenols (744 vs. 286mggallic acid/L) and flavonoids (63 vs. 29mgcatechin/L) and evidenced higher antioxidant activity (p<0.05). In comparison to the red wines, a lower content of total phenols (286 vs. 2358mggallic acid/L) and flavonoids (228 vs. 29mgcatechin/L) and an absence of anthocyanins were observed in the white wines, which are therefore less antioxidant. Although a two-fold higher concentration of antioxidant compounds was found in red wines than in red grape juices, the latter may be a good option for all age groups because of the absence of alcohol and the potentially beneficial health effects of their phenolic composition and elevated antioxidant activity.

Carbon nanotubes for voltammetric determination of sulphite in some beverages

In this work, a square-wave voltammetric method based on sulphite electrochemical reduction was developed for quantification of this preservative in commercial beverages. A carbon-paste electrode chemically modified with multiwalled carbon nanotubes was used as the working electrode. Under the optimised experimental conditions, a linear response to sulphite concentrations from 1.6 to 32mgSO2L−1 (25–500μmolL−1 of sulphite), with a limit of detection of 1.0mgSO2L−1 (16μmolL−1 of sulphite), was obtained. This method does not suffer interference from other common beverage additives such as ascorbic acid, fructose, and sucrose, and it enables fast and reliable sulphite determination in beverages, with minimal sample pretreatment. Despite its selectivity, the method is not applicable to red grape juice or red wine samples, because some of their components produce a cathodic peak at almost the same potential as that of sulphite reduction.

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.

PENGARUH BERKUMUR SARI BUAH ANGGUR MERAH BERBAGAI KONSENTRASI DAN CHLORHEXIDINE 0,12% TERHADAP INDEKS PLAK

Background: Plaque plays an important role in causing caries and periodontal problems. Plaque control should be done chemically in an effort to reduce the accumulation of plaque in the oral cavity. Juice of red grapes (Vitis vinifera) has a chemical compound as an antibacterial catechins and tannins . The purpose of this study is to determine the effect of rinsing with red grape juice with different concentrations of chlorhexidine and 0.12 % during the 7 day study of the reduction of plaque index. Method: This study is quasi-experimental study which was conducted on 25 students Aisyiyah Orphanage. After Scaling and toothbrush cleaning, each sample rinsed with 10 ml of solution 3 times a day has been accepted in accordance with the treatment without taking action toothbrush for 7 days. Result: The mean plaque index in the treatment group began to experience a gradual decline in the fourth day until the seventh day of the study. From the results of Mann Whitney test analysis found significant differences between the various groups of SBA and chlorhexidine 0.12 % concentration with distilled water on the fourth to the seventh day of the study. But betweenthe SBA 100 % with chlorhexidine 0.12 % there is no significant difference. Conclusion: This can be concluded that rinsing with red grape juice with a concentration of 50 % , 75 % 100 % and chlorhexidine 0.12 % has efficacy in reducing the plaque index. 100 % SBA group is a group of the most effective concentration.

Anthocyanin Structure Determines Susceptibility to Microbial Degradation and Bioavailability to the Buccal Mucosa

Anthocyanins are flavonoids with reported chemoprotective activities in the oral cavity. However, information about their stability, metabolism, and tissue uptake in the mouth is limited. Anthocyanin chemical structure was recently shown to affect their stability ex vivo in saliva, and it was hypothesized that structure may affect their availability in oral tissues in vivo. Here, 12 healthy individuals retained red grape or chokeberry juice in the mouth for 5 min. Anthocyanin stability, mucus binding, and uptake into epithelial cells were evaluated. Loss of delphinidin-3-glucoside in red grape juice exceeded that of other anthocyanin-glucosides, and lesser amounts of delphinidin- and petunidin-glucosides were associated with buccal scraping, suggesting the loss was due to degradation. In chokeberry juice, loss of cyanidin-3-xyloside exceeded that of other anthocyanins, whereas cyanidin-3-glucoside preferentially accumulated in epithelium cells. These results suggest that anthocyanin structure affects stability and buccal cell uptake and therefore the potential efficacy of anthocyanin-rich products for the promotion of oral health.

Amelioration of hypercholesterolemia-induced hepatic changes with red grape juice: A histopathological study.

Hypercholesterolemia was confirmed as a risk factor for hepatic fibrosis, as well atherosclerosis and coronary heart disease. This biochemical and histoplathological study was conducted to investigate the possible protective effect of red grape against hepatic injury induced by a high-cholesterol diet (HCD). Thirty male Wister rats were randomly divided into three groups (n=10): the control received saline, the induction group was fed HCD, and the treated group was fed a HCD and 0.4 ml of 100% red grape juice (RGJ) for 13 weeks. After the animals were sacrificed, liver tissue samples were taken to be processed for light and electron microscopy examination. The administration of the RGJ and HCD significantly decreased the animals' blood glucose, insulin, cholesterol, triglycerides, Low Density Lipoprotein levels and increased their High Density Lipoprotein level compared to the rats fed the HCD alone. It also decreased the periportal (macro- and microvesicular) steatosis, fibrosis, lymphocytic infiltration and blood sinusoidal congestion that were observed in HCD-fed rats alone. The RGJ reduced the number of activated myofibrobasts. This was confirmed by a reduction in the expression of alpha smooth muscle actin and desmin. The RGJ increased, although not significantly, the expression of endothelial Nitric Oxide Synthetase. The administration of RGJ succeeded in alleviating the biochemical and, to some extent, the histopathological changes induced by the high cholesterol diet. Consumption of fresh RGJ or its pharmaceutical preparations is advised especially for those who are used to eat a high fat diet.

Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: Method validation and characterization of São Francisco Valley samples

A HPLC method for simultaneous determination of 25 phenolic compounds in grape juice was optimized, validated and applied in the characterization of juices produced in São Francisco Valley (SFV), Brazil. The performance characteristics of the method were established by assays with standard solutions of phenolic compounds, spiked and unspiked samples. Linearity, matrix effects, trueness, precision, detection and quantification limits were evaluated. Linearity was demonstrated in the concentration ranges tested for all phenolic compounds. Significant matrix effects were not identified for the studied compounds. Mean recoveries ranged from 86.18 to 106.50%, demonstrating no lack of trueness. Precision of the method was confirmed for the 25 phenolic compounds, with acceptable repeatability relative standard deviations (from 0.71 to 9.24%) and within-reproducibility relative standard deviations (from 1.34 to 9.26%) for unspiked and spiked samples. The theoretical limits of detection and quantification of the method varied from 0.001 to 0.19μgmL−1 and 0.003 to 0.37μgmL−1, respectively. The results of the validation process showed that the proposed method is fitness for purpose. This method was able to identify simultaneously 25 phenolic compounds and had advantages such as low consumption of solvents and easy sample preparation. The phenolic profile of the grape juices from SFV varied according the grape cultivar. Phenolics of the anthocyanins and tannins class predominated in red grape juices, while in white grape juice phenolic acids and tannins were found at high concentrations.

Resveratrol and grape juice differentially ameliorate cardiovascular autonomic modulation in L-NAME-treated rats

Polyphenols consumption detected in red wine and grape juice may prevent or help in the treatment of hypertension. However, cardiovascular autonomic effects of polyphenols were poorly studied. Therefore, we evaluated the effects of resveratrol and grape juice treatments in hemodynamics, baroreflex sensitivity, heart rate (HR) and blood pressure (BP) variability and cardiac redox parameters. Male Wistar rats were divided in 3 groups (n=7/each) and treated for 30 days: only L-NAME-treated (60 mg/kg/day by oral gavage), L-NAME+resveratrol (L-NAME+R) and L-NAME+grape juice (L-NAME+G). BP signal was directly recorded and pulse interval (PI) and systolic arterial pressure (SAP) variability were analyzed in time and frequency domains. Baroreflex sensitivity (BRS) was determined by the alpha index. Oxidized and reduced glutathione concentrations were determined in cardiac tissue. L-NAME increased BP with no differences among groups (mean BP: L-NAME=124±4, L-NAME+R=126±3 and L-NAME+G=125±4 mmHg). PI and SAP variability expressed by total variance were also similar among groups. However, normalized low frequency (LF) and high frequency (HF) components of PI variability were lower and higher, respectively, in both R and G-treated groups when compared to only L-NAME group. Interestingly, sympathetic modulation to the vessels (LF from SAP variability) and BRS were decreased and increased, respectively, only in L-NAME+R rats. Additionally, GSH/GSSG ratios were higher in L-NAME+R and L-NAME+G than in L-NAME group. Our results indicate that resveratrol and grape juice treatments can modulate autonomic function and promote cardiac redox benefits even when nitric oxide is decreased. Moreover, resveratrol influences not only cardiac but also vascular autonomic modulation.

An Optimization Study on the Ultrasonic Treatments for Saccharomyces cerevisiae Inactivation in Red Grape Juice with Maintaining Critical Quality Attributes

AbstractThis study was conducted to decrease Saccharomyces cerevisiae cell count and to maximize levels of quality characteristics in red grape juice during ultrasound process using response surface methodology (RSM). The effects of three process parameters (considered as independent variables), namely temperature (25–50C), time (20–40 min) and frequency (0–135 Hz), on the yeast inactivation, total anthocyanin content (TAC), total color difference (TCD), antioxidant activity (AA), polymeric color content (PCC), pH, total titratable acidity (TTA) and total soluble solids (TSS) (considered as dependent variables) were studied based on RSM. The optimum operating conditions for the maximum yeast inactivation and the optimal juice quality characteristics were found to be frequency of 135.0 kHz, temperature of 30.9C and time of 40.0 min. In these conditions, the yeast inactivation, TAC, PCC, AA, TCD, pH, TTA and TSS were 1 cfu/mL, 808.0 mg/g, 67.85%, 0.94 mmol/L, 1.64, 3.47, 977.4 mg citric acid/100 mL and 20.04, respectively.Practical ApplicationsIn recent years, emerging nonthermal methods, such as ultrasound (US), for inactivating microorganisms have been developed in food industries to manufacture natural products. Red grape juice, due to the presence of anthocyanins and flavonoids, has many health‐promoting effects. As the nutritive and organoleptic characteristics of grapes decrease during storage and ripening periods because of their high susceptibility to pathogenic infection and physiological deterioration, the use of US method as a potential technology can inactive foodborne spoilage or pathogenic microorganisms and produce juices with organoleptic and nutritional qualities. Moreover, the optimization of US conditions enabled us to shorten the process duration and to reduce the production costs while maintaining the quality at a relatively high level.

Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice

Red and white grape juices were treated with high hydrostatic pressure (HHP) at three different pressures, temperature and time values to investigate the effects of HHP on natural microflora and some quality attributes of the juices. Increased pressure, temperature and time showed significant effect on the microbial reduction and no microbial growth were observed in HHP-treated grape juices up to 90 days. HHP had little or no effect on pH and color of the juices. Although 5-hydroxymethylfurfural (HMF) formation was observed in heat pasteurized samples, no HMF was detected in HHP-treated juices. This study demonstrated that HHP could be used as an alternative to heat treatment.

Application of osmotic membrane distillation process in red grape juice concentration

The osmotic membrane distillation process was applied in dehydration of red grape juice (Most de Raïm Concentrat Negre) of different concentrations (5–20°Brix). Experiments were performed using polytetrafluoroethylene (PTFE) hydrophobic membranes of different nominal pore diameter. Red grape juice solution and concentrated calcium chloride solution (50wt.%) were used as feed and stripping solutions, respectively. The permeate flux, the initial and the final juice concentration, the total phenolic content (TPC) and the antioxidant activity (TEAC) were measured for each single experiment.It was found that the final juice concentration was proportional to the time of the OMD dehydration process and the initial juice concentration. Results showed that during the concentration of juices by the OMD dehydration process the physicochemical properties like the total phenolic index and the antioxidant activity are well preserved.

Red wine, white wine, rosé wine, and grape juice inhibit angiotensin-converting enzyme in human endothelial cells

Background: Beneficial effects of wine on cardiovascular disease have been shown previously, but the mechanism is still unknown. The renin-angiotensin system is an important mechanism in the body concerning regulation of blood pressure, fluid, and electrolyte balance, and the angiotensin-converting enzyme (ACE) is a key enzyme in this system. Aims: The aim of this study was to investigate the effect of red wine, white wine, rosι wine, and alcohol-free grape juice on somatic ACE-1 activity. The effects of the stilbene resveratrol and its glycoside, resveratrol-3-glycoside were also tested on ACE activity and concentration of nitric oxide (NO). Materials and Methods: Cultured endothelial cells from human umbilical veins (HUVEC) were incubated with wine, grape juice, resveratrol, or resveratrol-3-glycoside. Ethanol was used as control in the corresponding concentration (13%). Results: After incubation, a significant inhibition of ACE activity was seen with all the wines tested and the red grape juice. This inhibition was of a similar magnitude except for a lesser inhibition with the rosι wine. No significant inhibition was seen with the white grape juice, resveratrol, resveratrol-3-glycoside, or ethanol alone, and neither did resveratrol nor resveratrol-3-glycoside affect the concentration of NO. Conclusions: The effect of wine and grape juice on ACE activity in HUVEC is dependent on the amount of flavonoids and not on the content of alcohol or resveratrol.

Effect of different physicochemical de-tartration methods on red grape juice quality.

Grape contains a great deal of tartaric acid and minerals such as Potassium and Calcium which during ripening of grape increase in concentrations and result in potassium and calcium tartrate precipitation in grape juice. There have been different methods introduced for de-tartration but none of them have been completely successful. These methods can be categorized into two different groups of physicochemical and instrumental methods. In this study application of cold treatment, cream of tartar (Potassium bitartrate), Carboxymethyl Cellulose (CMC), and Mannoprotein were investigated. Then all these samples were stored at 5°C to stimulate tartrate crystals precipitation and were investigated for color indices change, the amount of sediments, acidity, pH and taste. Among these methods addition of Mannoprotein and CMC were proved to have ability in stabilizing tartrate crystals in red grape juice.

Moderate Red Wine and Grape Juice Consumption Modulates the Hydrolysis of the Adenine Nucleotides and Decreases Platelet Aggregation in Streptozotocin-Induced Diabetic Rats

This study investigated the ex vivo effects of the moderate red wine (RW) and grape juice (GJ) consumption, and the in vitro effects of the resveratrol, caffeic acid, gallic acid, quercetin, and rutin on NTPDase (nucleoside triphosphate diphosphohydrolase), ecto-nucleotide pyrophosphatase/phosphodiesterase (E-NPP), 5'-nucleotidase, and adenosine deaminase (ADA) activities in platelets and platelet aggregation from streptozotocin-induced diabetic rats. The animals were divided into six groups (n = 10): control/saline, control/GJ, control/RW, diabetic/saline, diabetic/GJ, and diabetic/RW. RW and GJ were administered for 45 days; after this period, the blood was collected for experimental determinations. Results showed that NTPDase, E-NPP, 5'-nucleotidase, and ADA activities as well as platelet aggregation were increased in the diabetic/saline group compared to the control/saline group. Treatment with RW and GJ increased ectonucleotidases activities and prevented the increase in the ADA activity in the diabetic/GJ and diabetic/RW groups. Platelet aggregation was also decreased by the treatment with RW and GJ in the diabetic/GJ and diabetic/RW groups. In the in vitro tests, resveratrol, caffeic acid, and gallic acid increased ATP, ADP, and AMP hydrolysis, while quercetin and rutin decreased the hydrolysis of these nucleotides in platelets of diabetic rats. The ADA activity and platelet aggregation were reduced in platelets of diabetic rats in the presence of all polyphenols tested in vitro. These findings suggest that RW, GJ, and all polyphenols tested were able to modulate the ectoenzymes activities. Moreover, a decrease in the platelet aggregation was observed and it could contribute to the prevention of platelet abnormality, and consequently vascular complications in diabetic state.

Skin Extracts from 2 Italian Table Grapes (Italia and Palieri) Inhibit Tissue Factor Expression by Human Blood Mononuclear Cells

Grape and its products such as red wine and grape juice have well-known antithrombotic properties, which have been attributed to their high content in polyphenolic compounds. Most studies on the mechanisms underlying these beneficial effects, among which the suppression of tissue factor (TF) synthesis in blood mononuclear cells (MNC) and vascular endothelium is a prominent one, have been performed with purified polyphenols, while little is known about the effect of fresh grapes which contain a multitude of phytochemicals whose interaction may lead to different cell responses. In this study, we investigated the effect of grape skin extracts (GSEs) on TF expression in isolated blood MNC and in whole blood. Alcoholic extracts from skins of 2 grape varieties (Palieri and Italia) inhibited TF expression in lipopolysaccharide (LPS)-stimulated MNC in a concentration-dependent manner with ≥90% inhibition of TF activity and antigen at 6 μg/mL of gallic acid equivalents. Noteworthy, GSEs were also able to inhibit the appearance of TF in whole blood challenged with LPS. The 2 grape varieties displayed a fairly similar TF-inhibiting capacity despite marked differences in phenolic profile. When selected purified polyphenols were tested, their ability to inhibit TF expression was markedly lower as compared to grape extracts, whereas a mixture of some representative polyphenols was much more efficient, supporting the occurrence of a synergistic effect. Given the key role of cell TF in thrombotic diseases, the inhibition of MNC-mediated clotting activation, if confirmed by in vivo studies, might represent an important antithrombotic mechanism. Our data indicate that the combination of different polyphenols, as in grape extracts, is much more efficient than the single constituents, a finding that might be useful as starting point for the development of new antithrombotic nutraceutics. In addition, our study validated a simple, inexpensive, and physiologically relevant in vitro method on whole blood that allows the evaluation of one of the most important antithrombotic activities of food and food-derived products. The simplicity of the method makes it suitable also for screening purposes in large-scale studies.

Impact of Short-Term Intake of Red Wine and Grape Polyphenol Extract on the Human Metabolome

Red wine and grape polyphenols are considered to promote cardiovascular health and are involved in multiple biological functions. Their overall impact on the human metabolome is not known. Therefore, exogenous and endogenous metabolic effects were determined in fasting plasma and 24 h urine from healthy male adults consuming a mix of red wine and grape juice extracts (WGM) for 4 days in a placebo-controlled, crossover study. Syringic acid, 3-hydroxyhippuric acid, pyrogallol, 3-hydroxyphenylacetic acid, and 3-hydroxyphenylpropionic acid were confirmed as the strongest urinary markers of WGM intake. Overall, WGM had a mild impact on the endogenous metabolism. Most noticeable were changes in several amino acids deriving from tyrosine and tryptophan. Reductions in the microbial metabolites p-cresol sulfate and 3-indoxylsulfuric acid and increases in indole-3-lactic acid and nicotinic acid were observed in urine. In plasma, tyrosine was reduced. The results suggest that short-term intake of WGM altered microbial protein fermentation and/or amino acid metabolism.

Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

White and red grape juices (GJs) were subjected to ultraviolet C (UV-C) light as a non-thermal preservation technology using a coiled tube UV-C reactor with nine lamps. The effects of UV-C light on microbial (total aerobic count and yeast and mould count) and some chemical quality characteristics (total phenolics, antioxidant capacity, anthocyanin and polymeric colour, etc.) of white and red GJs were investigated. The results were compared with control (untreated) and heat-treated juice samples. Single-pass UV-C treatment (12.6 J/mL) of white and red GJs resulted in 3.51 and 3.59 log reductions in total aerobic count and, 2.71 and 2.89 log reductions in yeast and mould counts, respectively. The microbial loads of both GJs were completely eliminated after two passes through the reactor (25.2 J/mL). After UV-C and heat treatments, there were no significant changes in antioxidant capacity, total phenolics, titratable acidity, soluble solids and pH of white and red GJs (P > 0.05). The losses in monomeric anthocyanins were 6.1% and 8.7% after UV-C treatment of 12.6 and 25.2 J/mL doses, respectively. However, anthocyanin level of red GJ was significantly affected by the heat treatment with an 11.8% loss (P < 0.05). The percent polymeric colour of the red GJ with heat treatment was significantly higher compared to the colour with the UV-C treatment.