Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.

Detalhes bibliográficos
Autor(a) principal: DA SILVA, M. J. R.
Data de Publicação: 2019
Outros Autores: PADILHA, C. V. da S., LIMA, M. dos S., PEREIRA, G. E., VENTURINI FILHO, W. G., MOURA, M. F., TECCHIO, M. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118404
https://doi.org/10.1016/j.foodchem.2019.03.060
Resumo: The objective of this study was to assess the content of bioactive compounds, organic acids and antioxidantcapacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown onthe 'IAC 766?and 'IAC 572?rootstocks under tropical conditions in Brazil. In general, the color attributes of the'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast,'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins,flavonols,trans-re-sveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all thejuices presented higher sugar accumulation when 'IAC 766?was used. This rootstock also contributed to theaccumulation oft-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However,the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572?rootstock was used.
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spelling Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.Vitis labruscaLHybrid grapesScion-rootstock combinationColor measurementsPhenolic compoundsResveratrolThe objective of this study was to assess the content of bioactive compounds, organic acids and antioxidantcapacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown onthe 'IAC 766?and 'IAC 572?rootstocks under tropical conditions in Brazil. In general, the color attributes of the'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast,'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins,flavonols,trans-re-sveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all thejuices presented higher sugar accumulation when 'IAC 766?was used. This rootstock also contributed to theaccumulation oft-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However,the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572?rootstock was used.Marlon Jocimar Rodrigues da Silva, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, BrazilCarla Valéria da Silva Padilha, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, BrazilMarcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, BrazilGIULIANO ELIAS PEREIRA, CNPUVWaldemar Gastoni Venturini Filho, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, BrazilMara Fernandes Moura, Centro APTA de Frutas, Instituto Agronômico, Avenida Luiz Pereira do Santos, 1500, CEP 13.214-820, Jundiaí, SP, BrazilMarco Antonio Tecchio, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.DA SILVA, M. J. R.PADILHA, C. V. da S.LIMA, M. dos S.PEREIRA, G. E.VENTURINI FILHO, W. G.MOURA, M. F.TECCHIO, M. A.2020-01-09T18:11:08Z2020-01-09T18:11:08Z2020-01-0920192020-01-09T18:11:08Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Chemistry, v. 289, p. 714-722, 2019.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118404https://doi.org/10.1016/j.foodchem.2019.03.060enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-01-09T18:11:15Zoai:www.alice.cnptia.embrapa.br:doc/1118404Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542020-01-09T18:11:15falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-01-09T18:11:15Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.
title Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.
spellingShingle Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.
DA SILVA, M. J. R.
Vitis labruscaL
Hybrid grapes
Scion-rootstock combination
Color measurements
Phenolic compounds
Resveratrol
title_short Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.
title_full Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.
title_fullStr Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.
title_full_unstemmed Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.
title_sort Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.
author DA SILVA, M. J. R.
author_facet DA SILVA, M. J. R.
PADILHA, C. V. da S.
LIMA, M. dos S.
PEREIRA, G. E.
VENTURINI FILHO, W. G.
MOURA, M. F.
TECCHIO, M. A.
author_role author
author2 PADILHA, C. V. da S.
LIMA, M. dos S.
PEREIRA, G. E.
VENTURINI FILHO, W. G.
MOURA, M. F.
TECCHIO, M. A.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Marlon Jocimar Rodrigues da Silva, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil
Carla Valéria da Silva Padilha, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazil
Marcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazil
GIULIANO ELIAS PEREIRA, CNPUV
Waldemar Gastoni Venturini Filho, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil
Mara Fernandes Moura, Centro APTA de Frutas, Instituto Agronômico, Avenida Luiz Pereira do Santos, 1500, CEP 13.214-820, Jundiaí, SP, Brazil
Marco Antonio Tecchio, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.
dc.contributor.author.fl_str_mv DA SILVA, M. J. R.
PADILHA, C. V. da S.
LIMA, M. dos S.
PEREIRA, G. E.
VENTURINI FILHO, W. G.
MOURA, M. F.
TECCHIO, M. A.
dc.subject.por.fl_str_mv Vitis labruscaL
Hybrid grapes
Scion-rootstock combination
Color measurements
Phenolic compounds
Resveratrol
topic Vitis labruscaL
Hybrid grapes
Scion-rootstock combination
Color measurements
Phenolic compounds
Resveratrol
description The objective of this study was to assess the content of bioactive compounds, organic acids and antioxidantcapacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown onthe 'IAC 766?and 'IAC 572?rootstocks under tropical conditions in Brazil. In general, the color attributes of the'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast,'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins,flavonols,trans-re-sveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all thejuices presented higher sugar accumulation when 'IAC 766?was used. This rootstock also contributed to theaccumulation oft-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However,the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572?rootstock was used.
publishDate 2019
dc.date.none.fl_str_mv 2019
2020-01-09T18:11:08Z
2020-01-09T18:11:08Z
2020-01-09
2020-01-09T18:11:08Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Chemistry, v. 289, p. 714-722, 2019.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118404
https://doi.org/10.1016/j.foodchem.2019.03.060
identifier_str_mv Food Chemistry, v. 289, p. 714-722, 2019.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118404
https://doi.org/10.1016/j.foodchem.2019.03.060
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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