Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses

Detalhes bibliográficos
Autor(a) principal: Henrique, Paôla de Castro
Data de Publicação: 2016
Outros Autores: Vilas Boas, Ana Carolina, Lima, Rafaella Araújo Zambaldi, Decarlos, Antonio Neto, Lima, Luiz Carlos de Oliveira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/32220
Resumo: Knowing that moderate stress such as UV radiation can activate defense mechanisms in plants, the use of UV-C radiation appears as hypothesis of a promising technique that would help to stimulate and enhance beneficial compounds for health, through a clean and healthy technology. In this study, the possible induction of secondary metabolism, the increase in the content of phytochemical compounds and physicochemical changes through the use of UV-C radiation were evaluated on whole grape juices produced with Vitis labrusca grapes, cultivar Isabel Precoce. Grapes were harvested, sanitized, exposed to UV-C radiation at doses of 0, 2, 4 and 6 KJ m-2, and then the juices were prepared and packed into amber glass bottles at room temperature. Analyses were performed at 0, 30, 60, 90 and 120 days of storage. Based on results obtained and conditions in which the experiment was performed, UV-C treatment in grapes caused abiotic stress in the fruits, affecting color, titratable acidity, soluble solids/titratable acidity ratio, vitamin C and percentage of protection against oxidation. Application of UV-C did not change levels of phenolic compounds in fruit juices or the percentage of scavenging free radicals, pH and soluble solids.
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spelling Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation dosesColoração, parâmetros físico-químicos e potencial antioxidante de sucos de uva integrais submetidos a diferentes doses de radiação UV-CSuco de uva - Potencial antioxidanteRadiação UVVitamina CGrape juice - Antioxidant potentialUV radiationVitamin CKnowing that moderate stress such as UV radiation can activate defense mechanisms in plants, the use of UV-C radiation appears as hypothesis of a promising technique that would help to stimulate and enhance beneficial compounds for health, through a clean and healthy technology. In this study, the possible induction of secondary metabolism, the increase in the content of phytochemical compounds and physicochemical changes through the use of UV-C radiation were evaluated on whole grape juices produced with Vitis labrusca grapes, cultivar Isabel Precoce. Grapes were harvested, sanitized, exposed to UV-C radiation at doses of 0, 2, 4 and 6 KJ m-2, and then the juices were prepared and packed into amber glass bottles at room temperature. Analyses were performed at 0, 30, 60, 90 and 120 days of storage. Based on results obtained and conditions in which the experiment was performed, UV-C treatment in grapes caused abiotic stress in the fruits, affecting color, titratable acidity, soluble solids/titratable acidity ratio, vitamin C and percentage of protection against oxidation. Application of UV-C did not change levels of phenolic compounds in fruit juices or the percentage of scavenging free radicals, pH and soluble solids.Sabendo que estresses moderados como a incidência de radiação UV podem ativar mecanismos de defesa nos vegetais, o uso da radiação UV-C surge como hipótese de uma técnica promissora que ajudaria a estimular e a potencializar compostos benéficos para a saúde, por meio de uma tecnologia limpa e saudável. Neste estudo, avaliou-se a possível indução ao metabolismo secundário, o incremento do teor de compostos fitoquímicos e as alterações físico-químicas, por meio do uso da radiação UV-C em sucos de uva integrais produzido com uvas Vitis labrusca, cv. Isabel Precoce. As uvas foram colhidas, sanitizadas, submetidas à exposição à radiação UV-C, nas doses 0; 2; 4; e 6 kJ m-2 e, em seguida, destinadas à elaboração de sucos, que foram acondicionados em frascos de vidro âmbar e armazenados à temperatura ambiente, sendo as análises realizadas nos dias 0, 30, 60, 90 e 120 dias de armazenamento. Com base nos resultados obtidos e nas condições em que foi realizado o experimento, verificou-se que o tratamento UV-C nas uvas provoca um estresse abiótico nas frutas, afetando a coloração, acidez titulável e relação sólidos/acidez titulável, vitamina C e porcentagem de proteção contra a oxidação. A aplicação da radiação UV-C não resultou em alterações nos teores de compostos fenólicos dos sucos, nem na porcentagem de sequestro de radicais livres, não alterando também o pH e sólidos solúveis.Universidade Federal de Lavras2018-12-20T09:53:10Z2018-12-20T09:53:10Z2016-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfHENRIQUE, P. de C. et al. Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses. Ciência e Agrotecnologia, Lavras, v. 40, n. 2, p. 226-234, Mar./Apr. 2016.http://repositorio.ufla.br/jspui/handle/1/32220Ciência e Agrotecnologiareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessHenrique, Paôla de CastroVilas Boas, Ana CarolinaLima, Rafaella Araújo ZambaldiDecarlos, Antonio NetoLima, Luiz Carlos de Oliveiraeng2018-12-20T09:53:11Zoai:localhost:1/32220Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-12-20T09:53:11Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses
Coloração, parâmetros físico-químicos e potencial antioxidante de sucos de uva integrais submetidos a diferentes doses de radiação UV-C
title Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses
spellingShingle Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses
Henrique, Paôla de Castro
Suco de uva - Potencial antioxidante
Radiação UV
Vitamina C
Grape juice - Antioxidant potential
UV radiation
Vitamin C
title_short Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses
title_full Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses
title_fullStr Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses
title_full_unstemmed Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses
title_sort Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses
author Henrique, Paôla de Castro
author_facet Henrique, Paôla de Castro
Vilas Boas, Ana Carolina
Lima, Rafaella Araújo Zambaldi
Decarlos, Antonio Neto
Lima, Luiz Carlos de Oliveira
author_role author
author2 Vilas Boas, Ana Carolina
Lima, Rafaella Araújo Zambaldi
Decarlos, Antonio Neto
Lima, Luiz Carlos de Oliveira
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Henrique, Paôla de Castro
Vilas Boas, Ana Carolina
Lima, Rafaella Araújo Zambaldi
Decarlos, Antonio Neto
Lima, Luiz Carlos de Oliveira
dc.subject.por.fl_str_mv Suco de uva - Potencial antioxidante
Radiação UV
Vitamina C
Grape juice - Antioxidant potential
UV radiation
Vitamin C
topic Suco de uva - Potencial antioxidante
Radiação UV
Vitamina C
Grape juice - Antioxidant potential
UV radiation
Vitamin C
description Knowing that moderate stress such as UV radiation can activate defense mechanisms in plants, the use of UV-C radiation appears as hypothesis of a promising technique that would help to stimulate and enhance beneficial compounds for health, through a clean and healthy technology. In this study, the possible induction of secondary metabolism, the increase in the content of phytochemical compounds and physicochemical changes through the use of UV-C radiation were evaluated on whole grape juices produced with Vitis labrusca grapes, cultivar Isabel Precoce. Grapes were harvested, sanitized, exposed to UV-C radiation at doses of 0, 2, 4 and 6 KJ m-2, and then the juices were prepared and packed into amber glass bottles at room temperature. Analyses were performed at 0, 30, 60, 90 and 120 days of storage. Based on results obtained and conditions in which the experiment was performed, UV-C treatment in grapes caused abiotic stress in the fruits, affecting color, titratable acidity, soluble solids/titratable acidity ratio, vitamin C and percentage of protection against oxidation. Application of UV-C did not change levels of phenolic compounds in fruit juices or the percentage of scavenging free radicals, pH and soluble solids.
publishDate 2016
dc.date.none.fl_str_mv 2016-03
2018-12-20T09:53:10Z
2018-12-20T09:53:10Z
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 HENRIQUE, P. de C. et al. Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses. Ciência e Agrotecnologia, Lavras, v. 40, n. 2, p. 226-234, Mar./Apr. 2016.
http://repositorio.ufla.br/jspui/handle/1/32220
identifier_str_mv HENRIQUE, P. de C. et al. Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses. Ciência e Agrotecnologia, Lavras, v. 40, n. 2, p. 226-234, Mar./Apr. 2016.
url http://repositorio.ufla.br/jspui/handle/1/32220
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Lavras
publisher.none.fl_str_mv Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1807835196590915584

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