Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review

Granato, Daniel; Carrapeiro, Mariana de Magalhães; Fogliano, Vincenzo; Ruth, Saskia M. van

doi:10.1016/j.tifs.2016.03.013

Cited by 103 publications

(78 citation statements)

References 115 publications

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“…Similar data were found by Tassoni et al (2013), who found no significant differences between polyphenol levels in conventional and organic farming practices. Furthermore, the mutagenic activities of organic and conventional juices were similar, which corroborates the highlighted by Granato et al (2016): differences between organic and conventional grape juices are negligible from the nutritional and biochemical perspectives.…”

Section: Resultssupporting

confidence: 81%

Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro

et al. 2017

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ABSTRACT. Integral grape juice is extracted from the grape through processes that allow the retention of their natural composition. However, due to the severity of some processes, fruit juices can undergo changes in their quality. The present study evaluated the cytotoxic and mutagenic effects of integral grape juice by a cytokinesis-blocked micronucleus assay in Rattus norvegicus hepatoma cells (HTC) in vitro. Vitis labrusca L. (variety Concord) were produced organically and by a conventional system, and their juice was extracted by a hot extraction process. The organic grapes were subjected to ultraviolet-type C radiation (UV-C). Experiments were performed after production and after 6 months in storage. Physicochemical analyses revealed that UV-C irradiation of 2 E. Düsman et al. (2): gmr16029670 organic grapes, the juice production process, and storage resulted in nutraceutical alterations. However, none of the juice concentrations were cytotoxic to HTC cells by the cytokinesis-blocked proliferation index results or were mutagenic, because the formation of micronucleated cells was not induced. In general, juice induced cell proliferation, possibly due to the presence of vitamins and sugar content (total soluble solid). The data increased the understanding of food technology and confirmed the quality and safety consumption of these juices. Genetics and Molecular Research 16

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Section: Resultssupporting

confidence: 81%

Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro

et al. 2017

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“…Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include its flavor, aroma, color, and freshness, all appealing to the senses (Granato, Carrapeiro, Fogliano, & Ruth, ), as well as its functional properties in vitro and in vivo (Dutra, Rodrigues, Oliveira, Pereira, & Santos Lima, ; Toaldo, Cruz, Silva, & Bordignon‐Luiz, ; Toscano et al, ). A new world region, the São Francisco Valley (SFV), in the northeast of Brazil, has been highlighted by the production of grape juices with typically Brazilian varieties of grape, such as "Isabel Perecoce" ( Vitis labrusca ) and the hybrids “BRS Violeta,” “BRS Cora,” and “BRS Magna” (Dutra, Rodrigues, et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…These have undergone continuous changes (improvements) to increase quality and yield. However, the continuous hot‐pressing method is the commonest technique used worldwide since the cold press method renders a very low juice yield (Granato et al, ).…”

Section: Introductionmentioning

confidence: 99%

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

et al. 2018

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In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing “Hot Press” (HP), “Hot Break” (HB), and “Cold Press” (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin‐3‐pyranoside, chlorogenic acid, malvidin‐3‐glucoside, cyanidin‐3‐glucoside, and petunidin‐3‐glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.

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“…The cultivar most used for the production of white grape juice is the Niagara, while the varieties Ives (typically referred to as Bordô in southern Brazil), Concord, and Isabella (known as Isabel in the south of Brazil) are the most employed for the elaboration of purple grape juices. Moreover, the production technology used in juice processing, regardless of grape variety, can result in different levels of extraction of the substances contained in the grape [3,12,17].…”

Section: Resultsmentioning

confidence: 99%

“…It is well known that the concentration of polyphenols is greater in purple grape juices than in whites, since that dark colored grapes have higher contents of phenolic compounds and antioxidant capacity [9][10][11][12]. Moreover the technology used for preparing the juice, mainly related with the temperature and time of extraction, regulates the intensity of solubility and diffusion of the compounds, from the skin to the must, and is hence a fundamental influence on the chemical composition of the final product [13][14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

2016

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Abstract. The objective of this study was to compare the physicochemical profile of white and purple grape juices through the analysis of reports from the database of an oenological laboratory located in the Serra Gaúcha. The reports of the years 2012 through May of 2016 containing the parameters alcohol, pH, reducing sugars, relative density, titratable acidity, total soluble solids and volatile acidity were used for the statistical evaluation. There was no statistically significant difference regarding the alcohol content and density of white juices compared to purples in any year. Statistically significant pH values were found in the crops of 2014 and 2015. As for the reducing sugars parameter, it was observed a statistically significant difference in the year of 2014. Titratable acidity was statistically significant in all crops. Statistically significant values of total soluble solids were observed in the harvests of 2014 and 2015. The volatile acidity parameter showed statistical significance in the year 2014. The inherent genetic differences between the varieties of grapes used for each juice and the distinct technological processes used in the production are the factors that explain the results.

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Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review

Cited by 103 publications

References 115 publications

Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro

Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

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