Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.

Detalhes bibliográficos
Autor(a) principal: LIMA, M. dos S.
Data de Publicação: 2014
Outros Autores: SILANI, I. de S. V., TOALDO, I. M., CORREA, L. C., BIASOTO, A. C. T., PEREIRA, G. E., BORDIGNON-LUIZ, M. T., NINOW, J. L.
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/991121
Resumo: The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley.
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spelling Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.Compostos fenólicosÀcidos orgânicosSuco de uvaCompostos bioativosNordesteUvaViticulturaAntioxidant activityGrapesThe phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley.MARCOS DOS SANTOS LIMA, Instituto Federal do Sertão Pernambucano, Campus Petrolina; IGOR DE SOUZA VERAS SILANI, Instituto Federal do Sertão Pernambucano, Campus Petrolina; ISABELA MAIA TOALDO, Universidade Federal de Santa Catarina; LUIZ CLAUDIO CORREA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; MARILDE T. BORDIGNON-LUIZ, Universidade Federal de Santa Catarina; JORGE LUIZ NINOW, Universidade Federal de Santa Catarina.LIMA, M. dos S.SILANI, I. de S. V.TOALDO, I. M.CORREA, L. C.BIASOTO, A. C. T.PEREIRA, G. E.BORDIGNON-LUIZ, M. T.NINOW, J. L.2017-04-26T23:48:36Z2017-04-26T23:48:36Z2014-07-2220142017-04-26T23:48:36Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Chemistry, v. 161, p. 94-103, 2014.http://www.alice.cnptia.embrapa.br/alice/handle/doc/991121enginfo: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:EMBRAPA2017-08-16T04:22:40Zoai:www.alice.cnptia.embrapa.br:doc/991121Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T04:22:40Repositório 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 Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
title Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
spellingShingle Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
LIMA, M. dos S.
Compostos fenólicos
Àcidos orgânicos
Suco de uva
Compostos bioativos
Nordeste
Uva
Viticultura
Antioxidant activity
Grapes
title_short Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
title_full Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
title_fullStr Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
title_full_unstemmed Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
title_sort Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
author LIMA, M. dos S.
author_facet LIMA, M. dos S.
SILANI, I. de S. V.
TOALDO, I. M.
CORREA, L. C.
BIASOTO, A. C. T.
PEREIRA, G. E.
BORDIGNON-LUIZ, M. T.
NINOW, J. L.
author_role author
author2 SILANI, I. de S. V.
TOALDO, I. M.
CORREA, L. C.
BIASOTO, A. C. T.
PEREIRA, G. E.
BORDIGNON-LUIZ, M. T.
NINOW, J. L.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv MARCOS DOS SANTOS LIMA, Instituto Federal do Sertão Pernambucano, Campus Petrolina; IGOR DE SOUZA VERAS SILANI, Instituto Federal do Sertão Pernambucano, Campus Petrolina; ISABELA MAIA TOALDO, Universidade Federal de Santa Catarina; LUIZ CLAUDIO CORREA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; MARILDE T. BORDIGNON-LUIZ, Universidade Federal de Santa Catarina; JORGE LUIZ NINOW, Universidade Federal de Santa Catarina.
dc.contributor.author.fl_str_mv LIMA, M. dos S.
SILANI, I. de S. V.
TOALDO, I. M.
CORREA, L. C.
BIASOTO, A. C. T.
PEREIRA, G. E.
BORDIGNON-LUIZ, M. T.
NINOW, J. L.
dc.subject.por.fl_str_mv Compostos fenólicos
Àcidos orgânicos
Suco de uva
Compostos bioativos
Nordeste
Uva
Viticultura
Antioxidant activity
Grapes
topic Compostos fenólicos
Àcidos orgânicos
Suco de uva
Compostos bioativos
Nordeste
Uva
Viticultura
Antioxidant activity
Grapes
description The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley.
publishDate 2014
dc.date.none.fl_str_mv 2014-07-22
2014
2017-04-26T23:48:36Z
2017-04-26T23:48:36Z
2017-04-26T23:48:36Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Chemistry, v. 161, p. 94-103, 2014.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/991121
identifier_str_mv Food Chemistry, v. 161, p. 94-103, 2014.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/991121
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)
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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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