LACRAMIOARA OPRICA, RADU GHEORGHE ANTOHE, ANDREEA VERDES, MARIUS NICUSOR GRIGORE EFFECT OF FREEZE-DRYING AND OVEN-DRYING METHODS ON FLAVONOIDS CONTENT IN TWO ROMANIAN GRAPE VARIETIES The aims of this work was to investigate the effect of thermal drying method (vacuum oven drying), and nonthermal drying method (freeze drying) on the flavonoids content in two red grape varieties (Cabernet Sauvignon and Merlot) from different grape components (seed, skin, and pulp) collected from two experimental fields, Bucium and Copou (North East of Romania). In general, the fresh skin of Cabernet and Merlot varieties has the highest flavonoids content followed by those obtained by oven-drying and freeze-drying process. A similar situation was observed in the other component of grape varieties like pulp and seeds meaning in the way that the flavonoid content in oven-dried samples were higher than that in the freeze-dried samples. In addition, from both varieties, Merlot collected from Bucium presented the highest content compared with Cabernet.
Keywords: freeze-drying and oven-drying, flavonoids, Cabernet Sauvignon and Merlot grape varieties