Individual phenolic compounds in grape juice prepared using different extraction systems

Detalhes bibliográficos
Autor(a) principal: Bender, Angelica
Data de Publicação: 2024
Outros Autores: Caliari, Vinicius, Sousa, André Luiz Kulkamp de, Malgarim, Marcelo Barbosa, Kaltbach, Pedro, Costa, Vagner Brasil, Arcari, Stefany Grützmann
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/48487
Resumo: The aim of this study was to assess the influence of steam (S1) and enzyme distillation (S2) processes on the polyphenolic composition of ‘Bordô’, ‘Concord’ and ‘BRS Violeta’ grape juices produced in the Vale do Rio region of Peixe, Santa Catarina state (SC). Twelve phenolic compounds were identified and quantified by high-performance liquid chromatography diode array detection (HPLC-DAD), whose concentration changed according to the variety and distillation system. Principal component analysis (PCA) showed that ‘BRS Violeta’ exhibited a strong correlation with caffeic and 4-hydroxybenzoic acid, as well as catechin and tyrosol and the sum of phenolic compounds. ‘Bordô’ S1 and S2 displayed the highest concentration of t-resveratrol and vanillic acid, and ‘Concord’ S1 and S2 the lowest phenol concentrations. Variety was a decisive factor in the final concentration of each phenolic compound, due to the genetic determinants and technological properties. The distillation systems influenced the phenolic composition of the juices, but the impact on each compound was different for each variety.
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spelling Individual phenolic compounds in grape juice prepared using different extraction systemsCompostos fenólicos individuais em sucos de uva elaborados por diferentes sistemas de extraçãoPolifenóisVariedadesCLAE-DADPanela extratoraPectinase.PolyphenolsVarietiesHPLC-DADExtracting panPectinase.The aim of this study was to assess the influence of steam (S1) and enzyme distillation (S2) processes on the polyphenolic composition of ‘Bordô’, ‘Concord’ and ‘BRS Violeta’ grape juices produced in the Vale do Rio region of Peixe, Santa Catarina state (SC). Twelve phenolic compounds were identified and quantified by high-performance liquid chromatography diode array detection (HPLC-DAD), whose concentration changed according to the variety and distillation system. Principal component analysis (PCA) showed that ‘BRS Violeta’ exhibited a strong correlation with caffeic and 4-hydroxybenzoic acid, as well as catechin and tyrosol and the sum of phenolic compounds. ‘Bordô’ S1 and S2 displayed the highest concentration of t-resveratrol and vanillic acid, and ‘Concord’ S1 and S2 the lowest phenol concentrations. Variety was a decisive factor in the final concentration of each phenolic compound, due to the genetic determinants and technological properties. The distillation systems influenced the phenolic composition of the juices, but the impact on each compound was different for each variety.Objetivou-se com este estudo avaliar a influência dos processos de extração arraste de vapor (S1) e enzimático (S2) sobre a composição polifenólica de sucos de uva das variedades Bordô, Concord e BRS Violeta produzidos na região do Vale do Rio do Peixe-SC. Foram identificados e quantificados 12 compostos fenólicos por cromatografia líquida de alta eficiência com detector de arranjo de diodos (CLAE-DAD), que diferiram sua concentração de acordo com a variedade e sistema de extração. A partir de análises de componentes principais observou-se que ‘BRS Violeta’ apresentou forte correlação com os ácidos cafeico e 4-hidroxibenzóico, bem como, com catequina e tirosol e a soma dos compostos fenólicos. ‘Bordô’ no S1 e S2 apresentaram a maior concentração para t-resveratrol e ácido vanílico. ‘Concord’ S1 e S2, apresentaram as menores concentrações de fenóis. A variedade foi determinante para a concentração final de cada composto fenólico, devido aos determinantes genéticos e propriedades tecnológicas. Os sistemas de extração influenciam na composição fenólica dos sucos, no entanto, o impacto sobre cada composto específico foi diferente em cada variedade.UEL2024-03-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4848710.5433/1679-0359.2024v44n2p429Semina: Ciências Agrárias; Vol. 44 No. 2 (2024); 429-448Semina: Ciências Agrárias; v. 44 n. 2 (2024); 429-4481679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/48487/50134Copyright (c) 2024 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessBender, AngelicaCaliari, ViniciusSousa, André Luiz Kulkamp deMalgarim, Marcelo BarbosaKaltbach, PedroCosta, Vagner BrasilArcari, Stefany Grützmann2024-04-17T17:55:28Zoai:ojs.pkp.sfu.ca:article/48487Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2024-04-17T17:55:28Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Individual phenolic compounds in grape juice prepared using different extraction systems
Compostos fenólicos individuais em sucos de uva elaborados por diferentes sistemas de extração
title Individual phenolic compounds in grape juice prepared using different extraction systems
spellingShingle Individual phenolic compounds in grape juice prepared using different extraction systems
Bender, Angelica
Polifenóis
Variedades
CLAE-DAD
Panela extratora
Pectinase.
Polyphenols
Varieties
HPLC-DAD
Extracting pan
Pectinase.
title_short Individual phenolic compounds in grape juice prepared using different extraction systems
title_full Individual phenolic compounds in grape juice prepared using different extraction systems
title_fullStr Individual phenolic compounds in grape juice prepared using different extraction systems
title_full_unstemmed Individual phenolic compounds in grape juice prepared using different extraction systems
title_sort Individual phenolic compounds in grape juice prepared using different extraction systems
author Bender, Angelica
author_facet Bender, Angelica
Caliari, Vinicius
Sousa, André Luiz Kulkamp de
Malgarim, Marcelo Barbosa
Kaltbach, Pedro
Costa, Vagner Brasil
Arcari, Stefany Grützmann
author_role author
author2 Caliari, Vinicius
Sousa, André Luiz Kulkamp de
Malgarim, Marcelo Barbosa
Kaltbach, Pedro
Costa, Vagner Brasil
Arcari, Stefany Grützmann
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Bender, Angelica
Caliari, Vinicius
Sousa, André Luiz Kulkamp de
Malgarim, Marcelo Barbosa
Kaltbach, Pedro
Costa, Vagner Brasil
Arcari, Stefany Grützmann
dc.subject.por.fl_str_mv Polifenóis
Variedades
CLAE-DAD
Panela extratora
Pectinase.
Polyphenols
Varieties
HPLC-DAD
Extracting pan
Pectinase.
topic Polifenóis
Variedades
CLAE-DAD
Panela extratora
Pectinase.
Polyphenols
Varieties
HPLC-DAD
Extracting pan
Pectinase.
description The aim of this study was to assess the influence of steam (S1) and enzyme distillation (S2) processes on the polyphenolic composition of ‘Bordô’, ‘Concord’ and ‘BRS Violeta’ grape juices produced in the Vale do Rio region of Peixe, Santa Catarina state (SC). Twelve phenolic compounds were identified and quantified by high-performance liquid chromatography diode array detection (HPLC-DAD), whose concentration changed according to the variety and distillation system. Principal component analysis (PCA) showed that ‘BRS Violeta’ exhibited a strong correlation with caffeic and 4-hydroxybenzoic acid, as well as catechin and tyrosol and the sum of phenolic compounds. ‘Bordô’ S1 and S2 displayed the highest concentration of t-resveratrol and vanillic acid, and ‘Concord’ S1 and S2 the lowest phenol concentrations. Variety was a decisive factor in the final concentration of each phenolic compound, due to the genetic determinants and technological properties. The distillation systems influenced the phenolic composition of the juices, but the impact on each compound was different for each variety.
publishDate 2024
dc.date.none.fl_str_mv 2024-03-21
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/48487
10.5433/1679-0359.2024v44n2p429
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/48487
identifier_str_mv 10.5433/1679-0359.2024v44n2p429
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/48487/50134
dc.rights.driver.fl_str_mv Copyright (c) 2024 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2024 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 44 No. 2 (2024); 429-448
Semina: Ciências Agrárias; v. 44 n. 2 (2024); 429-448
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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