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Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking

ROCKENBACH, Ismael Ivan; GONZAGA, Luciano Valdemiro; RIZELIO, Viviane Maria; GONCALVES, Any Elisa de Souza Schmidt; GENOVESE, Maria Ines; FETT, Roseane
Fonte: ELSEVIER SCIENCE BV Publicador: ELSEVIER SCIENCE BV
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
36.68%
The phenolic compounds content and antioxidant activity of seed and skin of pomace from the vinification of grape varieties widely produced in Brazil were investigated with a view to their exploitation as a potential source of natural antioxidants. There was a greater concentration of phenolic compounds in the seeds (2128 to 16,518 mg of catechin equivalents (CE)/100 g) than in the skins (660 to 1839 mg CE/100 g). The highest antioxidant activity values determined as DPPH radical-scavenging ability and ferric reducing-antioxidant power (FRAP) were found for the seeds of the Pinot Noir variety (16,925 mu mol Trolox equivalents (TE)/100 g and 21,492 mu mol Fe(2+)/100 g, respectively) and in the skin extracts of the Isabel variety (3640 mu mol TE/100 g and 4362 mu mol Fe(2+)/100 g, respectively). The skin of Cabernet Sauvignon and Primitivo varieties had the highest contents of anthocyanins (935 and 832 mg/100 g, respectively). The grape seed extracts were rich in oligomeric and polymeric flavanols. The data suggested that grape seed and skin extracts may be exploited as antioxidant agents. (C) 2011 Elsevier Ltd. All rights reserved.; CNPq/Capes

Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordo Grape (Vitis labrusca) Using HPLC-DAD-ESI-MS/MS

Lago-Vanzela, Ellen Silva; Da-Silva, Roberto; Gomes, Eleni; Garcia-Romero, Esteban; Hermosin-Gutierrez, Isidro
Fonte: Amer Chemical Soc Publicador: Amer Chemical Soc
Tipo: Artigo de Revista Científica Formato: 13136-13146
ENG
Relevância na Pesquisa
37.24%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); The aim of this study was the detailed characterization of the phenolic composition and the determination of the antioxidant activity of the Bora grape (Vitis labrusca) cultivated in South Brazil. The edible parts of Bora grapes (flesh and skin) contained 1130 mg/kg of total phenolic compounds (as gallic acid), mainly located in the skins. Anthocyanin content in the skins was high, largely as 3,5-diglucosides (1359 mg/kg, as malvidin 3,5-diglucoside). Total flavonols accounted for 154 mu mol/kg, mainly located in the skins and with myricetin 3-glucoside as the principal flavonol in both grape parts. Very low amounts of flavan-3-ol monomers and dimers and low amounts of polymeric proanthocyanidins, with a composition similar to that reported for V. vinifera grape varieties, were found in Bordo grape skins. Hydroxycinnamic acid derivatives mainly derived from caffeic acid and were found in the skins in high amounts, ten times higher than in the flesh (total amount: 483 mu mol/kg). Finally, the Bora grape cultivar can be considered a high resveratrol producer (10.91 mg/kg) and also exhibited a high value of total antioxidant capacity (37.6 +/- 1.0 mmol/kg...

Use of grape polyphenols against carcinogenesis: Putative molecular mechanisms of action using in vitro and in vivo test systems

Gollucke, Andrea P. B.; Aguiar Júnior, Odair; Barbisan, Luis Fernando; Ribeiro, Daniel Araki
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 199-205
ENG
Relevância na Pesquisa
36.76%
Polyphenols are present in foods and beverages and are related to sensorial qualities such as color, bitterness, and astringency, which are relevant in wine, tea, grape juice, and other products. These compounds occur naturally in forms varying from simple phenolic acids to complex polymerized tannins. Thus, it is reasonable to expect that grape-derived products elaborated in the presence of skins and seeds, such as wine and grape juice, are natural sources of flavonoids in the diet. Carcinogenesis is a multistep process that is characterized by genetic, epigenetic, and phenotypic changes. With increasing knowledge of these mechanisms, and the conclusion that most cases of cancer are preventable, efforts have focused on identifying the agents with potential anticancer properties. The use of grape polyphenols against the carcinogenesis process seems to be a suitable alternative for either prevention and/or therapeutic purposes. The aim of this article is to show the molecular data generated from the use of grape polyphenols against carcinogenesis using in vivo and in vitro test systems. © Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition.

Avaliação de compostos fenólicos em geléia de uva produzida com a variedade IAC-138-22 (máximo); Evaluation of phenolic compounds in grape jam produced with the variety IAC 138-22

Luciula Lemos Lima Morelli
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 28/01/2011 PT
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46.97%
O presente trabalho buscou avaliar a presença de compostos fenólicos antioxidantes em geleia de uva produzida com a variedade Máximo (IAC-138-22), por meio de (1) métodos colorimétricos e (2) cromatografia liquida de alta eficiência. Foram produzidas 3 formulações de geleia com a nova variedade e 3 outras com a mistura entre as variedades Niágara Rosada e Isabel, para efeito comparativo. As formulações diferiam em relação à quantidade de casca de uva incorporada à formulação, sendo a primeira tradicional, ou seja, sem adição de cascas, a segunda com incorporação de 3% em massa de casca e a terceira com 6% das mesmas. Foi avaliada a capacidade antioxidante do produto por meio do teste com o radical livre DPPH. (1,1-difenil-2-pictrazil), teste com o sistema beta caroteno/ácido linoléico e teste com o método FRAP (Ferric Ability Reducing of Plasma) sendo os resultados expressos em relação à concentração equivalente de ácido gálico. Os principais compostos fenólicos antioxidantes foram identificados e quantificados nas formulações de geleia de uva por meio de Cromatografia Líquida de Alta Eficiência. Os compostos identificados foram ácido gálico, (+) ¿ catequina, (-) ¿ epicatequina e rutina. Os métodos se mostraram eficientes para a análise de compostos fenólicos. Das amostras analisadas...

Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production

Genisheva, Zlatina Asenova; Mussatto, Solange I.; Oliveira, J. M.; Teixeira, J. A.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2011 ENG
Relevância na Pesquisa
37.07%
Three wine-making residues(grape seeds, skins and stems), and corn cobs were evaluated as support material for immobilization of Saccharomyces cerevisiae and the ethanol production by the immobilized cells was assessed. The main objective of this study was to find an abundant and low cost material suitable for the cells immobilization and able to be used in a next step of wine production by immobilized yeast cells. The four natural materials were used as support in two different forms: untreated, and treated by a sequence of acid and basic reactions. Untreated grape skin and corn cobs provided the highest cell immobilization results(25.1 and 22.2 mg cells/ g support, respectively). The maximum ethanol production yield (about 0.50g/g)was also obtained when the cells were immobilized in these untreated materials. It was also found that the support materials released nutrients to the medium, which favored the yeast development and the ethanol production. The use of immobilized cells systems under agitated conditions gave ethanol yields similar to those obtained by the static fermentations, but the immobilized cell concentration was significantly lower. In brief, static fermentation with cells immobilized on grape skins or corn cobs appear to be an interesting alternative for use on wine-making. The use of grape skins...

Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace

Genisheva, Zlatina Asenova; Macedo, S.; Mussatto, Solange I.; Teixeira, J. A.; Oliveira, J. M.
Fonte: Institute & Guild of Brewing Publicador: Institute & Guild of Brewing
Tipo: Artigo de Revista Científica
Publicado em //2012 ENG
Relevância na Pesquisa
36.74%
White wine was produced with Saccharomyces cerevisiae cells immobilized on grape pomace, by natural adsorption. The support, the main solid waste from the wine industry, consisted of the skins, seeds and stems. Immobilization was tested using different media, namely complex culture medium, raw grape must and diluted grape must. Grape pomace was revealed to be an appropriate support for yeast cell immobilization. Moreover, grape must was shown to be the most suitable medium as immobilized cells became adapted to the conditions in the subsequent alcoholic fermentation in the wine-making process. The wines produced, either with immobilized cells or with free cells, were subjected to chemical analysis by HPLC (ethanol,glycerol, sugars and organic acids) and by gas chromatography (major and minor volatile compounds); additionally, colour (CIELab) and sensory analysis were performed. The use of immobilized systems to conduct alcoholic fermentation in white wine production proved to be a more rapid and a more efficient process, especially when large amounts of SO2 were present in the must. Furthermore, the final wines obtained with immobilized cells demonstrated improved sensory properties related to the larger amounts of ethanol and volatile compounds produced. The more intense colour of these wines could be a drawback...

Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins : effect of biocatalyst storage and SO2 concentration on wine characteristics

Genisheva, Zlatina Asenova; Vilanova, Mar; Mussatto, Solange I.; Teixeira, J. A.; Oliveira, J. M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2014 ENG
Relevância na Pesquisa
67.07%
Abstract Saccharomyces cerevisiae yeasts, immobilized by natural adsorption on grape skins, were used to carry out the alcoholic fermentation step of a winemaking process. The viability of the immobilized cells was evaluated by the implementation of 7 successive fermentations of a white grape must containing 30 mg/L of SO2. The time to complete alcoholic fermentation, the physicochemical characteristics of the produced wines (ethanol, glycerol, organic acids, volatile compounds, color) and sensory properties were evaluated. A traditional fermentation with free cells was used as control. Three other fermentations were conducted after storage of the immobilized biocatalyst (30 d, 4 oC), the first one in the same conditions of the earlier assays, and the other two with higher amounts of SO2 (60 mg/L, 90 mg/L). Wines produced with immobilized cells presented physicochemical and sensory characteristics similar to those traditionally produced with free cells. After three consecutive fermentations, chromatic characteristics became similar to those of traditional wines, but the fermentation time had been reduced from 7 d to 4 d. The fermentative process and the characteristics of the produced wines were not significantly affected by the use of higher amounts of SO2. Immobilized biocatalysts could be stored at least one month without losing its activity.

Phenolic profile of Sercial and Tinta Negra Vitis vinifera L. grape skins by HPLC-DAD-ESI-MSn: Novel phenolic compounds in Vitis vinifera L. grape

Perestrelo, Rosa; Lu, Ying; Santos, Sónia A. O.; Silvestre, Armando J. D.; Neto, Carlos P.; Câmara, José S.; Rocha, Sílvia M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
67.07%
This study represents the first phytochemical research of phenolic components of Sercial and Tinta Negra Vitis vinifera L. The phenolic profiles of Sercial and Tinta Negra V. vinifera L. grape skins (white and red varieties, respectively) were established using high performance liquid chromatography-diode array detection-electrospray ionisation tandem mass spectrometry (HPLC-DAD-ESI-MSn), at different ripening stages (veraison and maturity). A total of 40 phenolic compounds were identified, which included 3 hydroxybenzoic acids, 8 hydroxycinnamic acids, 4 flavanols, 5 flavanones, 8 flavonols, 4 stilbenes, and 8 anthocyanins. For the white variety, in both ripening stages, hydroxycinnamic acids and flavonols were the main phenolic classes, representing about 80% of the phenolic composition. For red variety, at veraison, hydroxycinnamic acids and flavonols were also the predominant classes (71%), but at maturity, anthocyanins represented 84% of the phenolic composition. As far as we know, 10 compounds were reported for the first time in V. vinifera L. grapes, namely protocatechuic acid-glucoside, p-hydroxybenzoyl glucoside, caftaric acid vanilloyl pentoside, p-coumaric acid-erythroside, naringenin hexose derivate, eriodictyol-glucoside...

Caracterização Química do Folhelho Branco e do Folhelho Tinto Proveniente de Castas Típicas da Região do Dão

Mendes, Joana;; Lopes, Sónia; Prozil, Sónia; Evtuguin, Dmitry; Cruz‐Lopes, Luísa
Fonte: Instituto Politécnico de Viseu Publicador: Instituto Politécnico de Viseu
Tipo: Artigo de Revista Científica
Publicado em /06/2014 POR
Relevância na Pesquisa
47.43%
Resumo O presente trabalho avalia e compara a composição química do folhelho branco e tinto, proveniente de castas típicas da região do Dão. A análise química mostra que o folhelho é constituído essencialmente por celulose, hemiceluloses, proteínas e extratáveis em água. Os compostos solúveis em água são constituídos principalmente por açúcares monoméricos (glucose e frutose) e por uma mistura complexa de hemiceluloses. A celulose do folhelho branco e tinto foi avaliada por difração de raios-X (DRX) e verificou-se que se trata de celulose I com um grau de cristalinidade de 66,1 e 72,8%, no folhelho tinto e branco, respetivamente. O teor de celulose no folhelho branco (12,5%) é bastante inferior quando comparado com o do folhelho tinto (20,8%). Os métodos espectroscópicos, nomeadamente RMN CP/MAS de 13C, permitiram verificar a presença de material ceroso e cuticular em ambos os folhelhos. Os extratáveis em diclorometano dos folhelhos são constituídos maioritariamente por ácidos gordos e terpenos.; Abstract The present study evaluates and compares the chemical composition of white and red grape skins, from grapes of the typical caste Dão region. Chemical analysis shows that grape skins are constituted essentially by cellulose...

Phenolic Contents and Compositions in Skins of Red Wine Grape Cultivars among Various Genetic Backgrounds and Originations

Zhu, Lei; Zhang, Yali; Lu, Jiang
Fonte: Molecular Diversity Preservation International (MDPI) Publicador: Molecular Diversity Preservation International (MDPI)
Tipo: Artigo de Revista Científica
Publicado em 14/03/2012 EN
Relevância na Pesquisa
37.07%
In order to analyze and compare the phenolic characteristics of red wine grapes with diverse genetic backgrounds, skin phenolics among 21 different cultivars belonging to Vitis vinifera L., East Asian and North American Vitis species and hybrids, as well as 2 varieties of muscadine grapes were estimated by HPLC-MS/MS. There were 45 anthocyanins, 28 flavonols, 8 flavan-3-ols, 9 cinnamic acids, 5 benzoic acids, 5 ellagic acids and 2 stilbenes detected in all the samples. Total contents of each phenolic type varied significantly among the different grape cultivars investigated. There was also a large variability in the phenolic compositions of different grape groups. The differences in anthocyanin composition were obvious between V. vinifera and non-V. vinifera grapes and also between the grapes originating from Eurasia and North America. Quercetin-3-glucuronide and quercetin-3-glucoside were marker flavonol compounds for Euvitis grape skins. Flavan-3-ol monomers were dominant in the skins of muscadine and non-V. amurensis East Asian grapes, whereas polymers were more common in V. vinifera and North American grapes. The muscadine grapes were very rich in flavonols, flavan-3-ols and ellagic acids. Via principal component analysis, these grape cultivars were clustered into three groups according to their characteristic phenolic content and composition.

Polyphenolic Contents and Antioxidant Properties of Different Grape (V. vinifera, V. labrusca, and V. hybrid) Cultivars

Nile, Shivraj Hariram; Kim, S. H.; Ko, Eun Young; Park, Se Won
Fonte: Hindawi Publishing Corporation Publicador: Hindawi Publishing Corporation
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
37.23%
The polyphenolic contents and the antioxidant activity of the skins and pulps of different grape cultivars were estimated using HPLC and DPPH antioxidant assay, respectively. The phenolics and flavonoids identified were quercetin, kaempferol, caffeic acid, p-coumaric acid, cinnamic acid, and (−)-epicatechin. The total phenolic contents were found to be the highest in the grape skin of Flouxa (>400 mg/100 g), followed by Campbell Early and Tamnara (>300 mg/100 g), and then by Red Globe and Ruby Seedless (>250 mg/100 g), and the total phenolic content was the lowest in Italia and Delaware (<60 mg/100 g). The antioxidant activities of the grape extracts varied from 12.5% (Ruby Seedless) to 60.2% (Hongiseul) for skins, whereas the antioxidant activities of the grape extracts varied from 35.4% (Campbell Early) to 84.5% (Hongiseul) for pulps. The grape pulps have stronger antioxidant activities than those of the grape skins. Our results suggest that the phenolic and flavonoid contents in extracts of grape skins and pulps showed statistically significant correlations with the free radical scavenging activity.

The molecular regulation of stilbene phytoalexin biosynthesis in Vitis vinifera during grape berry development

Bais, Anthony J.; Murphy, Peter J.; Dry, Ian B.
Fonte: CSIRO Publishing Publicador: CSIRO Publishing
Tipo: Artigo de Revista Científica
Publicado em //2000 EN
Relevância na Pesquisa
36.94%
The molecular regulation of stilbene phytoalexin biosynthesis in developing Vitis vinifera L. grape berries was investigated using a UV induction system. Berries were collected at 1, 5, 10 and 16 weeks post-flowering from the cultivars Shiraz, Semillon, Cabernet Sauvignon and Chardonnay and the skins analysed for resveratrol production following irradiation with UV-C light. The rate and maximal level of resveratrol accumulation increased markedly in berries sampled from 1–5 weeks post-flowering and then dramatically declined in maturing berries sampled from 10–16 weeks post-flowering in all cultivars. In berries sampled at 1 and 5 weeks post-flowering, maximal levels of resveratrol accumulation were recorded at incubation periods of 24 and 48 h respectively whereas maximal resveratrol levels were not recorded in week 16 berry skins until 72 h after UV-treatment. Gene expression analysis indicated that stilbene synthase (STS) mRNA accumulated within 4–8 h of UV treatment in berries sampled at 1 and 5 weeks post-flowering, but did not increase in week 16 berries until 24–48 h following UV-irradiation. Furthermore, the overall level of STS gene expression declined in berries sampled 10–16 weeks post-flowering. The results demonstrate that inducible stilbene accumulation in ripening grape berries is highly regulated at the level of STS gene transcription. This decline in inducible STS gene expression may be a major factor contributing to the increased susceptibility of ripening grape berries to Botrytis cinerea infection.; Anthony J. Bais...

New phenolic grape skin products from vitis vinifera cv. Pinot noir

Kneknopoulos, P.; Skouroumounis, G.; Hayasaka, Y.; Taylor, D.
Fonte: Amer Chemical Soc Publicador: Amer Chemical Soc
Tipo: Artigo de Revista Científica
Publicado em //2011 EN
Relevância na Pesquisa
57.1%
Anthocyanins and their related compounds were extracted from grape skins of Pinot noir, using 50% aqueous methanol, and purified by solid phase extraction chromatography using XAD-7 resin to obtain a pigment-rich fraction. This fraction was subjected to multilayer coil countercurrent chromatography (MLCCC) using a quaternary solvent system consisting of tert-butyl methyl ether/n-butanol/acetonitrile/water acidified with 0.01% trifluoroacetic acid (2:2:0.1-1.8:5) (v/v/v/v) in a step gradient elution to separate anthocyanin oligomers from grape anthocyanins. In the process of the characterization of the MLCCC fractions by electrospray mass spectrometry, two noncolored anthocyanin derivatives were found and characterized on the basis of their mass spectral data. As a result, these compounds have been tentatively identified as coupling products between both hydrated malvidin-3-glucoside and peonidin-3-glucoside, with 2-S-glutathionyl caffeoyl tartaric acid (GRP). It is therefore proposed that grape skins contain this new class of coupling product, and a possible chemical pathway for their formation is suggested.; Petros Kneknopoulos, George K. Skouroumounis, Yoji Hayasaka, and Dennis K. Taylor

Extraction of Phenolic compounds during white grape pomace contact

Nordestgaard, S.; O'Neill, B.
Fonte: Engineers Australia; Australia Publicador: Engineers Australia; Australia
Tipo: Conference paper
Publicado em //2010 EN
Relevância na Pesquisa
36.82%
The majority of white grapes in Australia are machine harvested. Machine harvesting inevitably results in berry breakage as grapes are shaken from vines. Contact between the expressed juice and grape skins prior to winery draining and pressing results in extraction of phenolic compounds from grape skins. These compounds can persist throughout the winemaking process and produce inferior bitter and astringent white wines with a greater tendency to brown. In this work laboratory studies of phenolic extraction were performed with three different batches of grapes, over a range of relevant temperatures, times, potassium metabisulfite additions (an additive commonly used with machine harvested grapes in vineyards) and degrees of berry breakage. Specific experiments were performed using full factorial designs with three levels of temperature, six levels of time, and either three levels of potassium metabisulfite addition or berry breakage. Two different juice fractions (corresponding with different yields) were collected for phenolic analysis. Time, temperature, potassium metabisulfite addition and berry breakage all significantly increased phenolic extraction. The relationship between phenolic extraction and the explanatory variables differed for the two juice fractions. Plots of phenolic extraction are presented together with results from multiple regression analysis.; http://www.chemeca2010.com/abstract/96.asp; Simon Nordestgaard...

Low molecular weight phenolic and anthocyanin composition of grape skins from cv. syrah (Vitis vinifera L.) in the maipo valley (Chile): Effect of clusters thinning and vineyard yield

Cáceres, A.; Pastenes, Claudio; Peña Neira, Alvaro Iván
Fonte: Universidade do Chile Publicador: Universidade do Chile
Tipo: Artículo de revista
EN
Relevância na Pesquisa
47.21%
Publicación ISI; Changes in phenolic composition were determined in cv. Syrah-vines grape skins during ripening for two contrasting yields, resulting from cluster thinning at veraison. Treatments consisted on 16 and eight clusters per plant leading to approximately 8 ton/ha (T1) and 4 ton/ha (T2). In the grape skins of the samples analysed, 11 different low molecular weight phenolic compounds were identified, as well as 15 anthocyanins. Cluster thinning had a minimal effect on ripening time and weight of grape skins, however, clusters from low yield plants resulted in a lower total acidity and slightly higher pH. As for the phenylpropanoid pathway, the flavan-3-ol (+)-catechin, and the flavanols isorhamnetin-3-O-galactoside and isorhamnetin-3-O-glucoside, resulted in a higher concentration in berry skins from low yield plants. It is concluded that cluster thinning may result, from the oenological point of view, in an increased grape quality especially in compounds related to wine colour.

Comparative Study of the Phenolic Composition of Seeds and Skins from Carme´n ere and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening

Laureano, Olga; Zamora Marín, Fernando; López Solís, Remigio; Peña Neira, Alvaro; Da Silva, Jorge M. Ricardo; Obreque Slier, Elías
Fonte: Universidade do Chile Publicador: Universidade do Chile
Tipo: Artículo de revista
EN
Relevância na Pesquisa
37.15%
The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carme´n ere and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carme´n ere grape skins presented higher contents of total anthocyanins, monomeric flavan-3-ols, and total flavonoids, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, and a higher color intensity. As compared to Cabernet Sauvignon grape seeds, Carme´n ere grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (þ)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid. Altogether, we conclude that Carme´n ere grapes present a differential composition and evolution of phenolic compounds when compared to Cabernet Sauvignon grapes.; This study was partially supported by Grants Corfo-INNOVA TecnoVid-05CTE02- 04...

Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening

López Solís, Remigio; López Rivera, Américo; Toledo Araya, Héctor; Cáceres Mella, Alejandro; Peña Neira, Álvaro; Obreque Slier, Elías
Fonte: Elsevier Publicador: Elsevier
Tipo: Artículo de revista
EN
Relevância na Pesquisa
37.02%
Artículo de publicación ISI; Phenolic composition of skins from Vitis vinifera L. cv Carménère (CA), Merlot (M), Cabernet Franc (CF) and Cabernet Sauvignon (CS) grapes during ripening was evaluated by HPLC-DAD and spectrophotometric analysis. At the time of harvest maturity, CS skins showed the highest contents of monomeric, oligomeric and polymeric flavan-3-ols with respect to other varieties. Likewise, the L*, C* and a* CIElab parameters showed no statistical differences between the four varieties but the H* and b* CIElab parameters exhibited clear differences between the M and CS skins. Alike, the sum of glucoside and cumarilglucoside anthocyanins in CA identified by HPLC-DAD was higher than in CF and CS in some sampling date. Additionally, significant differences in the content of low molecular weight phenolic compounds quantified by HPLC-DAD were observed. Comparatively, the CS skins displayed higher mDP, %EG and aMW values than the rest of the cultivars on the last sampling date. Overall, we conclude that CA, M, CF and CS grape skins present marked differences in phenolic composition during ripening.

Phenolic profile of Sercial and Tinta Negra Vitis vinifera L. grape skins by HPLC–DAD–ESI-MSn: novel phenolic compounds in Vitis vinifera L. grape

Perestrelo, Rosa; Lu, Ying; Santos, Sónia A. O.; Silvestre, Armando J. D.; Neto, Carlos P.; Câmara, José S.; Rocha, Sílvia M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em /11/2012 ENG
Relevância na Pesquisa
67.07%
This study represents the first phytochemical research of phenolic components of Sercial and Tinta Negra Vitis vinifera L. The phenolic profiles of Sercial and Tinta Negra V. vinifera L. grape skins (white and red varieties, respectively) were established using high performance liquid chromatography–diode array detection–electrospray ionisation tandem mass spectrometry (HPLC–DAD–ESI-MSn), at different ripening stages (véraison and maturity). A total of 40 phenolic compounds were identified, which included 3 hydroxybenzoic acids, 8 hydroxycinnamic acids, 4 flavanols, 5 flavanones, 8 flavonols, 4 stilbenes, and 8 anthocyanins. For the white variety, in both ripening stages, hydroxycinnamic acids and flavonols were the main phenolic classes, representing about 80% of the phenolic composition. For red variety, at véraison, hydroxycinnamic acids and flavonols were also the predominant classes (71%), but at maturity, anthocyanins represented 84% of the phenolic composition. As far as we know, 10 compounds were reported for the first time in V. vinifera L. grapes, namely protocatechuic acid-glucoside, p-hydroxybenzoyl glucoside, caftaric acid vanilloyl pentoside, p-coumaric acid-erythroside, naringenin hexose derivate, eriodictyol-glucoside...

Comparison of proanthocyanidins with different polymerisation degrees among berry skins of 'Shiraz', 'Cabernet Sauvignon', and 'Marselan'

Li,Q.; Liu,Y.-X.; Pan,Q.-H.; Duan,C.-Q.; Shi,Y.
Fonte: South African Journal of Enology and Viticulture Publicador: South African Journal of Enology and Viticulture
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2014 EN
Relevância na Pesquisa
37.24%
Proanthocyanidins in grape berries are synthesised mainly before véraison, and very little attention is paid to the evolution of proanthocyanidins (PAs) in grapes from véraison to harvest. The present study focused on the changes of flavan-3-ols with different degrees of polymerisation in grape skins and the difference in proanthocyandin composition of 'Shiraz', 'Cabernet Sauvignon' and 'Marselan' grapes (Vitis vinifera L.). The results show that the content of flavan-3-ols, the percentage of prodelphinidins (%P) and mean degree polymerisation (mDP) found in 'Cabernet Sauvignon' berry skins at post-véraison were higher than those in 'Shiraz' and 'Marselan' skins. Only monomelic, dimeric, trimeric and polymeric flavan-3-ols were detected in the three grape cultivars. Polymers with more than tenfold flavan-3-ol units accounted for a relatively high proportion in grape berry skins, and the content in the three cultivars declined continuously during ripening. Principal component analysis showed that proanthocyanidin content, composition and mDP at grape harvest stage depended strongly on grape cultivar. This study provides some useful information for understanding the accumulation of PAs during berry maturation and this information can be used to improve wine quality.

Effects of ultraviolet C irradiation on stilbene biosynthesis in Vitis vinifera L. cv. Cabernet Sauvignon berry skins and calli

Xu J.-C. Zhan,A.; Huang,W.-D.
Fonte: South African Journal of Enology and Viticulture Publicador: South African Journal of Enology and Viticulture
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2015 EN
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Vitis vinifera L. cv. Cabernet Sauvignon berries and calli were irradiated with ultraviolet C (UV-C) to investigate the effects on the biosynthesis of stilbene. The stilbene content in the berry skins was enhanced significantly after 10 min of UV-C irradiation over the 24 h time course, and the results varied depending on the development stage of the fruit. The maximum production of total stilbene in the berry skins occurred at 12 h after treatment, with a content of 848.45 ± 23.53 pg/g fresh weight (FW) at the beginning of véraison, 591.77 ± 26.90 pg/g FW at the end of véraison, and 170.71 ± 6.85 pg/g FW at the ripening stage. Different UV-C dosages, from 5 to 30 min, induced stilbene accumulation considerably in the calli over the 120 h experimental period, and 20 min was the most efficient. The maximum of total stilbene accumulation in the calli was 125.07 ± 3.01 pg/g FW at 96 h after 20 min irradiation. Total phenolics and total flavonoid content increased after UV-C irradiation in both the berry skins and calli. The relative expression of genes encoding enzymes involved in the branching point of stilbene and flavonoid biosynthesis was up-regulated by UV-C irradiation. The results show that UV-C irradiation significantly promotes stilbene and flavonoid biosynthesis in grape berry skins and calli...