Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/15357 |
Resumo: | Grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90 min) were studied for their color, pigments and volatile fraction changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both varieties, while a yellow-brownish color arose. Significant correlations were established between the loss of green color (monochromatic variable a ∗ ) and the total chlorophylls content. The main volatiles in fresh leaves [(Z)-3-hexenal, (Z)-3-hexen-1-ol, and (Z)-3-hexenyl acetate] were drastically reduced by blanching and suppressed by boiling. Other compounds like pentanal and 6-methyl-5-hepten-2 one arose from blanching and boiling. A boiling time of 60 min is adequate for the culinary process of grapevine leaves, since the product is considered edible and the pigments and volatile changes are not as drastic as observed at 75 and 90 min of boiling. |
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Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)BlanchingBoilingCompositionGrapevine leavesVolatile profileGrapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90 min) were studied for their color, pigments and volatile fraction changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both varieties, while a yellow-brownish color arose. Significant correlations were established between the loss of green color (monochromatic variable a ∗ ) and the total chlorophylls content. The main volatiles in fresh leaves [(Z)-3-hexenal, (Z)-3-hexen-1-ol, and (Z)-3-hexenyl acetate] were drastically reduced by blanching and suppressed by boiling. Other compounds like pentanal and 6-methyl-5-hepten-2 one arose from blanching and boiling. A boiling time of 60 min is adequate for the culinary process of grapevine leaves, since the product is considered edible and the pigments and volatile changes are not as drastic as observed at 75 and 90 min of boiling.The authors are grateful to PRODER (Programa de Desenvolvimento Rural) for the financial support under the project ‘‘Proteção da videira contra pragas e doenças em modo de produção biológico para obtenção de vinho biológico” (n 47476).Biblioteca Digital do IPBLima, Adriano FreitasPereira, J.A.Baraldi, Ilton J.Malheiro, Ricardo2018-01-31T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15357engLima, Adriano Freitas; Pereira, J.A.; Baraldi, Ilton; Malheiro, Ricardo (2017). Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca). Food Chemistry. ISSN 0308-8146. 221, p. 1197-12050308-814610.1016/j.foodchem.2016.11.039info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:35:54Zoai:bibliotecadigital.ipb.pt:10198/15357Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:58.235884Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) |
title |
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) |
spellingShingle |
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) Lima, Adriano Freitas Blanching Boiling Composition Grapevine leaves Volatile profile |
title_short |
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) |
title_full |
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) |
title_fullStr |
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) |
title_full_unstemmed |
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) |
title_sort |
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) |
author |
Lima, Adriano Freitas |
author_facet |
Lima, Adriano Freitas Pereira, J.A. Baraldi, Ilton J. Malheiro, Ricardo |
author_role |
author |
author2 |
Pereira, J.A. Baraldi, Ilton J. Malheiro, Ricardo |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Lima, Adriano Freitas Pereira, J.A. Baraldi, Ilton J. Malheiro, Ricardo |
dc.subject.por.fl_str_mv |
Blanching Boiling Composition Grapevine leaves Volatile profile |
topic |
Blanching Boiling Composition Grapevine leaves Volatile profile |
description |
Grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90 min) were studied for their color, pigments and volatile fraction changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both varieties, while a yellow-brownish color arose. Significant correlations were established between the loss of green color (monochromatic variable a ∗ ) and the total chlorophylls content. The main volatiles in fresh leaves [(Z)-3-hexenal, (Z)-3-hexen-1-ol, and (Z)-3-hexenyl acetate] were drastically reduced by blanching and suppressed by boiling. Other compounds like pentanal and 6-methyl-5-hepten-2 one arose from blanching and boiling. A boiling time of 60 min is adequate for the culinary process of grapevine leaves, since the product is considered edible and the pigments and volatile changes are not as drastic as observed at 75 and 90 min of boiling. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z 2018-01-31T10:00:00Z |
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 |
http://hdl.handle.net/10198/15357 |
url |
http://hdl.handle.net/10198/15357 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Lima, Adriano Freitas; Pereira, J.A.; Baraldi, Ilton; Malheiro, Ricardo (2017). Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca). Food Chemistry. ISSN 0308-8146. 221, p. 1197-1205 0308-8146 10.1016/j.foodchem.2016.11.039 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799135298285731840 |