Postharvest dehydration of wine white grapes to increase genistein, daidzein and the main carotenoids

Sanctis, Federica De; Silvestrini, Maria Grazia; Luneia, Roberto; Botondi, R.; Bellincontro, Andrea; Mencarelli, Fabio

doi:10.1016/j.foodchem.2012.05.092

Cited by 17 publications

(9 citation statements)

References 27 publications

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“…, De Sanctis et al. ), low temperature during dehydration is a thermal stress that adds to water stress, and in the case of defoliated fruit, stress on the vine. Castellarin and Di Gaspero () reported that proanthocyanidin forms until veraison, but thereafter phenylpropanoid metabolism shifts to the production of flavonols and anthocyanins prevail.…”

Section: Resultsmentioning

confidence: 99%

Postharvest dehydration of Nebbiolo grapes grown at altitude is affected by time of defoliation

Nicoletti

Bellincontro²,

Rossi

et al. 2013

Australian Journal of Grape and Wine Research

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Background and Aims Sfursat is an Italian wine produced with partially dehydrated Nebbiolo grapes in the Valtellina region which is located at high altitude. The research aims to understand the influence of fruit exposure on the rate of water loss by harvested fruit and the influence of exposure and dehydration on the content of phenolic substances and anthocyanins in the wine. Methods and Results Clusters of Nebbiolo grapes from control vines (ND) and from vines that were defoliated at fruitset (DFS) or post‐veraison (DPV) were harvested at a sugar concentration of about 230 g/L (there was no significant difference among the treatments), and dehydrated at 10, 20 or 30°C and at 60% relative humidity (RH), and air flow. Fruit were sampled at 10 and 20% weight loss (WL). Leaf removal had little effect on the physical characteristics of bunches and on the anthocyanins content and profile of harvested Nebbiolo grapes but affected dehydration. At 10 and 20°C, DFS fruit lost mass more slowly than DPV and ND fruit. In ND fruit, 20% WL reduced anthocyanins from 554 mg/kg fresh mass (FM) at harvest to 458, 432 and 396 mg/kg FM at 10, 20 and 30°C, respectively. In DFS and DPV berries, anthocyanins increased during dehydration at 10°C. At harvest, ND berries had a lower content of total stilbenes than those from defoliated vines. Dehydration (10°C, 20% WL) increased stilbene concentration in ND and DPV fruit. Dehydration at 10°C induced a rise in the flavonol concentration in fruit from defoliated vines. Catechin concentration was 106.5 mg/kg DM (dry mass), the highest value in ND berries at harvest. Wine was produced only from grapes dehydrated at 10°C. Wine from DFS fruit had a higher content of phenolic substances (2704.8 mg/L) and anthocyanins (104 mg/L) than that from DPV (2454.9 and 96.2 mg/L, respectively) and ND (2301.9 and 100.5 mg/L, respectively) fruit. Conclusions Postharvest dehydration was slower where vines had been defoliated and resulted in changes in the ratios among groups of phenolic substances as well as among single phenolic components. Significance of the Study In Nebbiolo grapes for Sfurzat wine production, defoliation at fruit set enables fruit to reach phenolic maturity at a lower sugar concentration allowing dehydration to increase sugar concentration without producing excessively alcoholic wines.

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Section: Resultsmentioning

confidence: 99%

Postharvest dehydration of Nebbiolo grapes grown at altitude is affected by time of defoliation

Nicoletti

Bellincontro²,

Rossi

et al. 2013

Australian Journal of Grape and Wine Research

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“…Means followed by the same letter are not statistically different (P < 0.05). Where no bar appears, no difference occurred among the reps. temperature and the percentage of weight loss (De Sanctis et al, 2012;Panceri, Gomes, DeGois, Borges, & Bordignon-Luiz, 2013), while in others a decrease of specific fractions was observed (Moreno et al, 2008). However, a general activation of the phenylpropanoid pathway in dried samples has also been confirmed by the up-regulation of cinnamate 4-hydroxylase (C4H) and 4-coumarate-CoA ligase (4CL) genes (Bonghi et al, 2012;Zamboni et al, 2010).…”

Section: Discussionmentioning

confidence: 97%

Ozone fumigation for safety and quality of wine grapes in postharvest dehydration

et al. 2015

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“…Dehydration processing destroys the structure and results in the release of more phenolic compounds, which facilitates the extraction of polyphenols (Toor and Savage 2006). Dehydration processing by hot air also induces the expression of the polyphenol pathway gene, resulting in a significant increase in total polyphenols during grape dehydration (Sanctis et al 2012). Another possibility is that enzymes protective against oxidation are simulated by moderate heat treatments (Vicente et al 2006).…”

Section: Tpc Tfc and Tacmentioning

confidence: 99%

Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant properties

Liu

et al. 2019

J Food Sci Technol

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Hawthorn fruits are rich in nutrients and antioxidant compounds. Dehydration is the major processing and preservation method for hawthorn fruits. The rates of moisture loss; polyphenol, flavonoid and triterpenoid acid contents; and antioxidant activities and their relationships were investigated in hawthorn slices that were dried by four dehydration techniques (microwave drying, solar drying, hot air drying and freeze drying) under different operation conditions. The results showed that both the drying method and the processing parameter affected the antioxidants. Microwave drying and hot air drying at high temperatures (C 80 °C) resulted in the degradation of the polyphenols, flavonoids and triterpenoid acids in the hawthorn slices. These antioxidant compounds were best preserved by freeze drying and hot air drying at 60 °C. Epicatechin and chlorogenic acid were the major phenolic compounds identified in this research, and these compounds were significantly affected during processing. The antioxidant activities of the hawthorn fruits were significantly related to the total polyphenol, flavonoid and triterpenoid acid contents. Hot air drying at proper temperatures could be suitable for hawthorn slice dehydration processing that conserves the antioxidant properties of the fruit.

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Postharvest dehydration of wine white grapes to increase genistein, daidzein and the main carotenoids

Cited by 17 publications

References 27 publications

Postharvest dehydration of Nebbiolo grapes grown at altitude is affected by time of defoliation

Postharvest dehydration of Nebbiolo grapes grown at altitude is affected by time of defoliation

Ozone fumigation for safety and quality of wine grapes in postharvest dehydration

Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant properties

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