Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors

Kısaca, Gani; Şensoy, Ruhan İlknur Gazioğlu

doi:10.1007/s11694-022-01698-3

Cited by 5 publications

(2 citation statements)

References 22 publications

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“…Other genes involved in mycelial and conidial development are also downregulated when A. flavus grows in the presence of resveratrol [42]. Apart from resveratrol, another polyphenol highly present in grapes is quercetin, which is mainly present in grape skin [43], though its concentration can vary from one variety to another [44]. Some authors have demonstrated that this compound is able to inhibit both the growth and AFB 1 production of A. flavus through the down-regulation of regulatory genes such as aflS [45].…”

Section: Discussionmentioning

confidence: 99%

Reconsidering the Co-Occurrence of Aspergillus flavus in Spanish Vineyards and Aflatoxins in Grapes

Melguizo,

Patiño,

Ramos

et al. 2023

Agriculture

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Aspergillus flavus is a xerophilic fungus whose geographical distribution is expected to change due to the current climate change scenario. Grapes are one of the most important crops worldwide, and it is essential to evaluate the risk posed by their contamination with potential mycotoxigenic species. Recently, a few reports have described A. flavus as an emerging contaminant in vineyards, which has led to a discussion on the need to legislate aflatoxin contents in grapes. Using a specific PCR assay, the occurrence of A. flavus was demonstrated in 43 out of 61 grape samples collected from Spanish vineyards. Considering the high incidence observed, the risk of the grapes becoming contaminated with aflatoxin was subsequently evaluated. Aspergillus flavus isolates from grapes can grow in grape-based media under a variety of environmental conditions, but they were unable to produce either aflatoxin B1 (AFB1) or aflatoxin B2 (AFB2) even though their ability to produce these toxins was confirmed in a permissive medium (CYA). These results confirm that climate change is affecting the distribution of mycotoxigenic fungi, thereby increasing the occurrence of A. flavus in vineyards, although the risk of the grapes becoming contaminated with aflatoxin needs to be reconsidered.

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Section: Discussionmentioning

confidence: 99%

Reconsidering the Co-Occurrence of Aspergillus flavus in Spanish Vineyards and Aflatoxins in Grapes

Melguizo,

Patiño,

Ramos

et al. 2023

Agriculture

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“…Plant scientists and breeders work intensively to identify and breed species and varieties rich in biochemical substances that positively contribute to health. Numerous studies have been published recently examining the quality and biochemical contents of grapes [20][21][22]. Similarly, it is possible to come across studies in the literature on the content of raisins [23,24].…”

Section: Introductionmentioning

confidence: 99%

Changes in Antioxidant and Color Properties of Raisins According to Variety and Drying Method

2023

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Raisins are a significant grape product with an annual trade volume of approximately USD 2 billion. There are various methods employed for drying grapes into raisins. This study aimed to investigate the effects of different drying methods on raisins, specifically, without pretreatment (SD), treatment with potassium carbonate (5%) containing 2% olive oil (POT), and treatment with ashy water with 2.5% olive oil (AOW). The study examined the changes in raisin weight, physicochemical characteristics, total phenolics, antioxidant and anthocyanin contents, color properties, and protein content in three grape varieties: Deyvani, Haseni, and Reşek. The results indicated that POT treatment resulted in the lightest raisins in Deyvani (0.48 g) and Reşek (0.58 g), while Haseni exhibited the heaviest raisins (0.64 g) under the same treatment. The variations in physicochemical characteristics were relatively limited compared to the changes observed in phenolic and antioxidant properties. Nontreated raisins had the lowest anthocyanin content across all varieties. Protein content was significantly affected by the POT treatment, while the effects of the AOW and SD treatments were comparatively minor. SD drying resulted in slightly brighter raisins, but lower phenolic content and significantly lower color properties. The findings of this study highlight the differential effects of drying methods on different grape varieties, emphasizing the importance of considering a variety-specific approach when selecting the drying method.

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Study on the accumulation pattern of anthocyanins, sugars and organic acids in medicinal Vitis vinifera ‘SuoSuo’ during ripening

Wang,

Zhou,

Liu

et al. 2024

Food Chemistry

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Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors

Cited by 5 publications

References 22 publications

Reconsidering the Co-Occurrence of Aspergillus flavus in Spanish Vineyards and Aflatoxins in Grapes

Reconsidering the Co-Occurrence of Aspergillus flavus in Spanish Vineyards and Aflatoxins in Grapes

Changes in Antioxidant and Color Properties of Raisins According to Variety and Drying Method

Study on the accumulation pattern of anthocyanins, sugars and organic acids in medicinal Vitis vinifera ‘SuoSuo’ during ripening

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