Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)

Rolle, Luca Giorgio Carlo; Torchio, Fabrizio; Giacosa, Simone; Segade, Susana Rı́o

doi:10.1016/j.foodchem.2014.10.033

Cited by 58 publications

(54 citation statements)

References 35 publications

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“…For the 'Someşan' and 'Napoca' table grape varieties, this behavior was not detected. The results obtained in this study agreed with those observed in 'Muscat Hamburg' table grapes (Rolle et al, 2015).…”

Section: Discussionsupporting

confidence: 91%

“…The seeds of 'Aromat de Iaşi' were richer in total phenols than the skins in agreement with other table grape varieties (Baiano and Terracone, 2011). When compared with 'Muscat Hamburg' and 'Italia', which are ones of the most present varieties in the market for table grapes, the Romanian varieties studied here showed similar total contents of phenolic compounds (Liang et al, 2011;Río Segade et al, 2013;Rolle et al, 2015), although climate and growing zone may influence these results. Particularly, 'Aromat de Iaşi' and 'Timpuriu de Cluj' white table grape varieties were richer than 'Italia' grapes in high molecular weight flavanols (PRO) and oligomeric flavanols (FRV) in skins and seeds.…”

Section: Discussionsupporting

confidence: 80%

“…Only 'Someşan' grapes showed higher values of this parameter (16.0%), whereas 'Napoca' grapes were characterized by the heaviest berries. In red varieties, this ratio is particularly important because it is related to quality chemical parameters (Barbagallo et al, 2011;Roby et al, 2004;Rolle et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

“…After the identification on the basis of the DAD spectra at 320 nm and retention times, pAlcohols, aldehydes, acids, terpenes, norisoprenoids and benzene compounds have been identified and quantified in table grapes. The aromatic composition is mainly influenced by the variety, but other factors such as ripening, environmental conditions and cultural practices may have a role in the presence of these compounds in the grape berry (Fenoll et al, 2009;Rolle et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

Lung

Pamfil

Pop

et al. 2016

Not Bot Horti Agrobo

Self Cite

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The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes ('Aromat de Iaşi' and 'Timpuriu de Cluj') and two red table grapes ('Napoca' and 'Someşan') were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using high-performance liquid chromatographic (HPLC) methods. Free volatile compounds were quantified by gas chromatography/mass spectrometry (GC/MS). A different phenolic and aromatic composition was found in the varieties studied. Among white grapes, 'Aromat de Iaşi' stands out for the great number of aroma compounds, and 'Timpuriu de Cluj' showed high contents of polyphenols, particularly oligomeric flavanols in skins and seeds (1,171 and 1,189 mg kg -1 , respectively) and total skin HCTs (181.6 mg kg -1). The red variety 'Napoca' had high contents of total anthocyanins (380 mg kg -1 ) and total skin HCTs (183.2 mg kg -1 ), and it is characterized by high percentages of acylated anthocyanin derivatives (28.5%) and trans-caffeoyltartaric acid forms (58.8%). 'Someşan' grapes showed high contents of free volatile compounds, particularly of 1-hexanol, (Z)-3-hexen-1-ol and (E)-2-hexenoic acid (167.0, 59.4 and 167.0 μg kg -1 ). These results may contribute to the knowledge of Romanian table grapes perspective and to a better exploitation of these varieties.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 80%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

Lung

Pamfil

Pop

et al. 2016

Not Bot Horti Agrobo

Self Cite

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show abstract

“…The pectinolytic enzymes are used to break the (lamella media) between the cells of the pulp and the cellular walls of the peel, releasing the pigments. An improvement in the production of juice and its colouring has been reported using these enzymes in the extraction process (Ducruet et al, 1997;Rolle et al, 2015).…”

Section: Phenolic Extraction During Vinificationmentioning

confidence: 99%

Phytochemical importance and utilization potential of grape residue from wine production

Cirqueira¹,

Costa²,

Barbosa³

et al. 2017

Afr. J. Biotechnol.

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Grapes are placed at a distinct position, both in the economy and at nutritional and phytochemical levels. The number of studies performed aimed at identifying the various bioactive compounds of grapes, how their cellular structures are linked, efficient methods of extraction and its effect on human health are rather relevant. The use of grapes for wine production is a worldwide activity, therefore a great quantity of residues are generated. These, in turn, are commonly used in soil fertilization and animal feed. Research in the food, pharmaceutical, medical and agricultural industries have revealed a great potential of using grape residue to recuperate phenolic compounds, flavonoids and especially the resveratrol. These have been found by these researches to offer benefits associated to its consumption, such as improvements in glucose tolerance in diabetic patients, decrease in the occurrence of cardiovascular diseases, diminishing the symptoms of menopause, protection against osteoporosis, cancer and Alzheimer's disease. The present work aimed at gathering information about the characterization of the phytochemical content of grapes and its residues, as well as gathering data about the extraction process of such compounds and their application in the food industry.

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Densimetric sorting of olives to control olive oil quality

Spadi,

Corti,

Angeloni

et al. 2024

Euro J Lipid Sci & Tech

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Extra virgin is the most valuable commercial category among olive oils, and its quality is influenced by various factors, among which the olive fruit plays a fundamental role. The olives that enter the mill exhibit significant variability in physical and chemical characteristics, potentially impacting the quality of the extracted oil. Therefore, selecting the olives in post‐harvest could be a crucial step, especially for differentiating the final product and producing high‐quality oil. This work aimed to conduct post‐harvest densimetric sorting of the olives. For this purpose, a saline solution was used with different concentrations of salt over the 3 days of harvesting, which made it possible to divide the initial olive batch into two sub‐batches with different densities. The respective oil was extracted from each sub‐batch, called low‐ and high‐density oils, respectively, and then appropriate physical–chemical analyses were performed to characterize both the olives and the oils. Although both oils were classified as extra virgin, significant differences were observed, with higher concentrations of phenolic and volatile compounds associated with positive sensory attributes in the low‐density oils. Densimetric sorting of olives could represent a novel approach in the field of extra virgin olive oil production, enabling potential differentiation of the final product.Practical Applications: The results obtained in the study could be applied at an industrial level to classify olives in the post‐harvest phase. This could allow to produce extra virgin olive oils (EVOOs) with different chemical and sensory characteristics, particularly in terms of volatile and phenolic compounds. This would make it possible to diversify the production of EVOO, satisfy the diverse needs of consumers, allow producers to be more competitive in the market, and, in general, improve the overall quality of the final product.

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Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)

Cited by 58 publications

References 35 publications

Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

Phytochemical importance and utilization potential of grape residue from wine production

Densimetric sorting of olives to control olive oil quality

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