Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine

Detalhes bibliográficos
Autor(a) principal: MENG,Jiang-Fei
Data de Publicação: 2019
Outros Autores: YU,Yong, SHI,Tian-Ci, FU,Yu-Shi, ZHAO,Ting, ZHANG,Zhen-Wen
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100035
Resumo: Abstract A comprehensive investigation was conducted to determine the effects of exogenous melatonin treatment of pre-veraison grapes on phenolic components and antioxidants of grape berries and wine. The results showed an increase in the concentration of cyanin-3-O-glucoside, peonidin derivatives, and two flavanols [namely (+)-catechins and (−)-epicatechins] of grapes, as well as flavonols in both grapes and wine due to the application of melatonin. These compounds are derivatives of the catalysate of flavonoid 3’-hydroxylase (F3’H) in the flavonoid synthesis pathway of plants. It can be inferred that melatonin increased the activity of F3’H or expression of VvF3’H during grape berry maturation. In addition, two melatonin treatments of pre-veraison grape berries reduced the DPPH radical-scavenging ability and copper ion-reducing power of grapes and wine, whereas one melatonin treatment just reduced those in wine. This study will provide a practical strategy to change the phenolic composition of grapes and wine.
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spelling Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and winemelatoningrapewinephenolicsantioxidant activityAbstract A comprehensive investigation was conducted to determine the effects of exogenous melatonin treatment of pre-veraison grapes on phenolic components and antioxidants of grape berries and wine. The results showed an increase in the concentration of cyanin-3-O-glucoside, peonidin derivatives, and two flavanols [namely (+)-catechins and (−)-epicatechins] of grapes, as well as flavonols in both grapes and wine due to the application of melatonin. These compounds are derivatives of the catalysate of flavonoid 3’-hydroxylase (F3’H) in the flavonoid synthesis pathway of plants. It can be inferred that melatonin increased the activity of F3’H or expression of VvF3’H during grape berry maturation. In addition, two melatonin treatments of pre-veraison grape berries reduced the DPPH radical-scavenging ability and copper ion-reducing power of grapes and wine, whereas one melatonin treatment just reduced those in wine. This study will provide a practical strategy to change the phenolic composition of grapes and wine.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100035Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.24517info:eu-repo/semantics/openAccessMENG,Jiang-FeiYU,YongSHI,Tian-CiFU,Yu-ShiZHAO,TingZHANG,Zhen-Weneng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100035Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
title Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
spellingShingle Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
MENG,Jiang-Fei
melatonin
grape
wine
phenolics
antioxidant activity
title_short Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
title_full Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
title_fullStr Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
title_full_unstemmed Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
title_sort Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
author MENG,Jiang-Fei
author_facet MENG,Jiang-Fei
YU,Yong
SHI,Tian-Ci
FU,Yu-Shi
ZHAO,Ting
ZHANG,Zhen-Wen
author_role author
author2 YU,Yong
SHI,Tian-Ci
FU,Yu-Shi
ZHAO,Ting
ZHANG,Zhen-Wen
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv MENG,Jiang-Fei
YU,Yong
SHI,Tian-Ci
FU,Yu-Shi
ZHAO,Ting
ZHANG,Zhen-Wen
dc.subject.por.fl_str_mv melatonin
grape
wine
phenolics
antioxidant activity
topic melatonin
grape
wine
phenolics
antioxidant activity
description Abstract A comprehensive investigation was conducted to determine the effects of exogenous melatonin treatment of pre-veraison grapes on phenolic components and antioxidants of grape berries and wine. The results showed an increase in the concentration of cyanin-3-O-glucoside, peonidin derivatives, and two flavanols [namely (+)-catechins and (−)-epicatechins] of grapes, as well as flavonols in both grapes and wine due to the application of melatonin. These compounds are derivatives of the catalysate of flavonoid 3’-hydroxylase (F3’H) in the flavonoid synthesis pathway of plants. It can be inferred that melatonin increased the activity of F3’H or expression of VvF3’H during grape berry maturation. In addition, two melatonin treatments of pre-veraison grape berries reduced the DPPH radical-scavenging ability and copper ion-reducing power of grapes and wine, whereas one melatonin treatment just reduced those in wine. This study will provide a practical strategy to change the phenolic composition of grapes and wine.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100035
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100035
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.24517
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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