Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS

Colombo, Ronan Carlos; Roberto, Sérgio Ruffo; Nixdorf, Suzana Lucy; Pérez‐Navarro, José; Gómez‐Alonso, Sergio; Mena-Morales, Adela; Garcı́a-Romero, Esteban; Gonçalves, Leandro Simões Azeredo; Cruz, Maria Aparecida da; Carvalho, Deived Uilian de; Madeira, Tiago Bervelieri; Watanabe, Lycio Shinji; Souza, R. T. de

doi:10.1016/j.foodres.2019.108955

Cited by 21 publications

(25 citation statements)

References 39 publications

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“…Xcalibur 4.0 and Chromeleon Xpress 6.80 were used for instrument control and spectra analysis. A targeted data analysis was performed on the base of a database built searching in the literature for the known grape components [ 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 ] and the identification was carried out by using the exact mass (5 ppm of mass tolerance), the isotopic and fragmentation patterns. Quantitative analyses were assessed for epicatechin (0.11–7.26 µg/mL), quercetin 3-glucoside (0.045–2.90 µg/mL), ethyl gallate (0.019–4.95 µg/mL), protocatechuic acid (0.015–3.85 µg/mL) and malvidin 3-glucoside (0.048–12.3 µg/mL), using pure reference standards: calibration curves were built by plotting the peak area ratios of metabolite/trolox versus the nominal concentrations of the metabolite by weighted (1/x 2 ) least-squares linear regression.…”

Section: Methodsmentioning

confidence: 99%

Effect of Extraction Solvent and Temperature on Polyphenol Profiles, Antioxidant and Anti-Inflammatory Effects of Red Grape Skin By-Product

et al. 2021

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A fully-detailed LC-MS qualitative profiling of red grape skin, extracted with a mixture of ethanol and water (70:30 v:v) has permitted the identification of 65 compounds which can be classified into the following chemical classes: organic and phenolic acids (14 compounds), stilbenoids (1 compound), flavanols (21 compounds), flavonols (15 compounds) and anthocyanins (14 compounds). The extraction yield obtained with water at different temperatures (100 °C, 70 °C, room temperature) was then evaluated and the overall polyphenol content indicates that EtOH:H2O solvent is the most efficient and selective for polyphenol extraction. However, by analyzing the recovery yield of each single polyphenol, we found that water extraction under heating conditions is effective (extraction yield similar or even better in respect to the binary solvent) for some polyphenolic classes, such as hydrophilic procyanidins, phenolic acids, flavonol glucosides and stilbenoids. However, according to their lipophilic character, a poor yield was found for the most lipophilic components, such as flavonol aglycones, and in general for anthocyanins. The radical scavenging activity was in accordance with the polyphenol content, and hence, much higher for the extract obtained with the binary solvent in respect to water extraction. All the tested extracts were found to have an anti-inflammatory activity in the R3/1 cell line with NF-kb reporter challenged with 0.01 µg/mL of IL-1α, in a 1 to 250 µg/mL concentration range. An intriguing result was that the EtOH:H2O extract was found to be superimposable with that obtained using water at 100 °C despite the lower polyphenol content. Taken together, the results show the bioactive potentialities of grape skin extracts and the possibility to exploit this rich industrial waste. Water extraction carried out by heating is an easy, low-cost and environmentally friendly extraction method for some polyphenol classes and may have great potential for extracts with anti-inflammatory activities.

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Section: Methodsmentioning

confidence: 99%

Effect of Extraction Solvent and Temperature on Polyphenol Profiles, Antioxidant and Anti-Inflammatory Effects of Red Grape Skin By-Product

et al. 2021

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“…Ellagic acid Protocatechuic aldehyde Seed extracts( V. vinifera ) Ultrafilteration clean-up procedure RP-HPLC-PAD-MS Prodanov et al (2013) 3. Protocatechuic acid Not known Solid-phase extraction (SPE) HPLC-DAD-ESI-MS/MS) Colombo et al (2020) 4. Vanillic acid Berry extract Ultrafilteration clean-up HPLC- DAD Eyduran et al (2015) 5.…”

Section: Bioactive Molecules Of Grapesmentioning

confidence: 99%

“…Grapes are a rich source of bioactive compounds, however the accumulation of these compounds in grapes is affected by different factors including the variety, maturity, post- harvest storage, environmental factors such as location, light conditions, temperature, nutrition, water, micro-organisms and viticulture practices ( Chen et al, 2020 , Colombo et al, 2020 , Perestrelo et al, 2012 , Yang et al, 2020 ). The main phenolic compounds in grape berries are hydroxycinnamic acids, stilbenes, flavonoids including anthocyanins and proanthocyanidins ( Gouot et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases

2021

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Highlights Grapes are a rich source of bioactive molecules which contribute to the health benefits. Bioactive phytochemicals of grapes include phenolic compounds such as hydroxycinnamic acids, anthocyanins, proanthocyanidins and stilbenes. Grape consumption is linked to reduced incidence of cardiovascular disease and its major risk factors including hypertension. Grapes and its products can be considered as potential functional food in reducing hypertension.

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“…In response to the fresh market, where consumers demand products of high quality, the maintenance and improvement of fruit quality during postharvest life have become increasingly important in recent years. Among these fruits, grapes have been recognized to have a wide range of compounds that improve health, such as phenolic compounds that neutralize free radicals (Colombo et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Control of postharvest gray mold of ‘BRS Nubia’ table grape under cold storage

Colombo

Carvalho

Cruz

et al. 2020

Semina: Ciênc. Agrár.

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The demand for high-quality nutritional products has increased fruit consumption, as grapes, for this reason postharvest techniques are required to prevent losses, to preserve quality, to extend shelf life, and to attend to consumer needs. In this way, the objective of this study was to evaluate strategies to control gray mold caused by Botrytis cinerea in ‘BRS Nubia’ grapes during cold storage and shelf life periods. Grape bunches were harvested from a commercial vineyard in Marialva, Parana, Brazil. Grapes were subjected to the following treatments: cold storage at 2 ºC (control), cold storage at 2 ºC with SO2-generating pads, cold storage at 2 ºC and inoculated with B. cinerea suspension, and cold storage at 2 ºC with SO2-generating pads and inoculated with B. cinerea suspension. The experiment was conducted in a complete randomized design with five replications per treatment using four bunches per experimental unit. A factorial arrangement (absence/presence of SO2 pads × absence/presence of Botrytis inoculation) was applied. At the end of 30 days of cold storage and 7 days of shelf life (22 ºC), gray mold incidence, shattered berries, and physicochemical parameters were evaluated. The gray mold incidence on ‘BRS Nubia’ grapes decreased when SO2-generating pads were used during cold storage. Berry weight loss was greater in the treatments without SO2-generating pads after 30 days of cold storage followed by 7 days of shelf life. Berry firmness, soluble solids content (SS), total acidity (TA), SS/TA ratio, and anthocyanins concentration were not negatively affected by SO2-generating pad treatments. However, a slight increase in the shattered berries percentage was recorded for the SO2-generating pad treatments. No significant quality loss of ‘BRS Nubia’ grape was evident after 30 days of cold storage followed by 7 days of exposure at room temperature. In this context, SO2-generating pads can be used to control the gray mold incidence on ‘BRS Nubia’ table grapes during cold storage.

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Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS

Cited by 21 publications

References 39 publications

Effect of Extraction Solvent and Temperature on Polyphenol Profiles, Antioxidant and Anti-Inflammatory Effects of Red Grape Skin By-Product

Effect of Extraction Solvent and Temperature on Polyphenol Profiles, Antioxidant and Anti-Inflammatory Effects of Red Grape Skin By-Product

Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases

Control of postharvest gray mold of ‘BRS Nubia’ table grape under cold storage

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