Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC–DAD–ESI-MS/MS

Rebello, Ligia Portugal Gomes; Lago-Vanzela, Ellen Silva; Barcia, Milene Teixeira; Ramos, Afonso Mota; Stringheta, Paulo César; Silva, Roberto da; Castillo-Muñoz, Noelia; Gómez‐Alonso, Sergio; Hermosín‐Gutiérrez, Isidro

doi:10.1016/j.foodres.2013.07.024

Cited by 98 publications

(129 citation statements)

References 27 publications

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“…The anthocyanins identified in grape juices elaborated from "Isabel" grapes were in agreement with previous findings [14] and resembled those of other hybrid grape cultivars [24,12]. The main type of anthocyanins found was anthocyanidin 3-glucosides (Table 1), the most important being derived from malvidin followed by other common grape anthocyanidins (delphinidin, cyanidin, petunidin and peonidin).…”

Section: -P5supporting

confidence: 90%

“…Anthocyanins and non-anthocyanin phenolic compounds from juices, namely flavonols and hydroxycinnamic acid derivatives (HCAD), were separately analyzed after adaptation of previously described methods to the use of narrow bore, smaller particle size, chromatography columns [12].…”

Section: Hplc-dad-esi-msn Identification and Quantitation Of Anthocyamentioning

confidence: 99%

“…The structural information of proanthocyanidins was obtained following the acid-catalyzed depolymerization induced by pyrogallol method [12].…”

Section: 4mentioning

confidence: 99%

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Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement

Yamamoto

Koyama

Assis

et al. 2015

BIO Web of Conferences

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Abstract. Isabel grape is the main cultivar used to produce juice in Brazil, which has rusticity and high productivity, but it is deficient in anthocyanins, a pigment responsible for the color. Thus, an alternative is the application of abscisic acid (S-ABA), which is responsible to promote the synthesis of anthocyanins. The aim of this work was to evaluate the phenolic compounds composition in "Isabel" grape juice treated with S-ABA, by HPLC-DAD-ESI-MS/MS technique. The results showed the increasing in total anthocyanin concentration in juices, with S-ABA treatments, as well as the proportion of B-ring tri-substituted anthocyanidins. Regarding total flavonols, differences were only significant in juices obtained in 2012 season. S-ABA treatments did not significantly affect the hydroxycinnamic acid derivatives, flavan-3-ols, resveratrol and antioxidant capacity of juices. Juice from "Isabel" grapes treated with S-ABA provides an enhancement of total anthocyanin concentration, mainly when grapes are treated before or at the onset of véraison.a Corresponding author: isidro.hermosin@uclm.es

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Section: -P5supporting

confidence: 90%

Section: Hplc-dad-esi-msn Identification and Quantitation Of Anthocyamentioning

confidence: 99%

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Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement

Yamamoto

Koyama

Assis

et al. 2015

BIO Web of Conferences

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“…Ela contém altos níveis de antocianinas e é considerada uma alternativa para produzir sucos com coloração intensa e ricos em antioxidantes (REBELLO et al, 2013). A presença das antocianinas tem aumentado o destaque dado à uva e seus derivados, devido à seus diversos benefícios para a saúde e por ser considerada uma importante fonte de pigmentos naturais.…”

Section: Introductionunclassified

Estabilidade De Suco De Uva Em Pó Microencapsulado Por Atomização

Gallo¹,

Moser²,

Telis³

2015

Anais Do XXXVII Congresso Brasileiro De Sistemas Particulados

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RESUMOA elaboração do suco de uva em pó representa uma alternativa interessante no sentido de melhorar a conservação do produto, sendo a produção de sucos de frutas em pó uma aplicação de crescente interesse industrial. O produto seco apresenta um aumento da sua vida útil e maior disponibilidade, porém, o processo de atomização é dificultado devido ao comportamento pegajoso que as frutas exibem quando submetidas às variações de umidade e temperatura. É de grande importância para a indústria melhorar o desempenho do processo de secagem por atomização, a fim de obter produtos com melhores características, bem como aumentar o rendimento. Uma alternativa para otimizar o processo é adicionar agentes carreadores, que também possuem a função de encapsulantes. O objetivo deste trabalho foi avaliar a estabilidade e qualidade de sucos de uva em pó obtidos através spray drying, utilizando combinações de maltodextrina (MD) com proteína isolada de soja (SPI) ou proteína concentrada de soro de leite (WPC) como agentes carreadores, visando a proteção das antocianinas e obtenção de um produto com boa estabilidade. A amostra SPI 1, após 90 dias de exposição à luz, apresentou maior retenção de antocianinas, com perda de apenas 28 % do conteúdo inicial, com menor ganho de umidade e menor variação na coloração do suco em pó. A utilização desses agentes carreadores resultou em pós mais estáveis ao armazenamento, sendo promissores como encapsulantes.

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“…Although determining phenol compounds and antioxidant activity in grapes is important for producers in order to decide which cultivar to choose or even a basis for genetic improvement projects; most studies in literature is aimed at the analysing these compounds and their by-products, especially juices and wines. BRS Violeta cultivars have been widely researched in several Brazilian grape producing regions for industrial purposes due to, among other reasons, the high phenolic compounds content and antioxidant activity presented by this cultivar (LagoVanzela et al, 2014;Lima et al, 2014;Rebello et al, 2013), however, few studies are available regarding these compounds content in IAC 138-22 Máximo grapes, which presented results close to those found for BRS Violeta.…”

Section: Discussionmentioning

confidence: 87%

Phenolic compounds and antioxidant activity of red and white grapes on different rootstocks

Silva¹,

Vedoato²,

Lima³

et al. 2017

Afr. J. Biotechnol.

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This study aimed to assess the rootstocks influence over total phenolic compound content, antioxidant activity and its correlation in different red and white grapes cultivars for wine production. This study conducted an experimental three-year- Although the hybrid grapes of IAC 116-31 Rainha e IAC 21-14 Madalena kinds are white grapes, the total phenolic compounds content on them were higher than the ones found on the red grape Isabel.

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Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC–DAD–ESI-MS/MS

Cited by 98 publications

References 27 publications

Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement

Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement

Estabilidade De Suco De Uva Em Pó Microencapsulado Por Atomização

Phenolic compounds and antioxidant activity of red and white grapes on different rootstocks

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