Grape juices produced from new hybrid varieties grown on Brazilian rootstocks – Bioactive compounds, organic acids and antioxidant capacity

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dc.contributor.authorda Silva, Marlon Jocimar Rodrigues [UNESP]
dc.contributor.authorda Silva Padilha, Carla Valéria
dc.contributor.authordos Santos Lima, Marcos
dc.contributor.authorPereira, Giuliano Elias
dc.contributor.authorFilho, Waldemar Gastoni Venturini [UNESP]
dc.contributor.authorMoura, Mara Fernandes
dc.contributor.authorTecchio, Marco Antonio [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInstituto Federal do Sertão Pernambucano
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionAvenida Luiz Pereira do Santos
dc.date.accessioned2019-10-06T16:49:20Z
dc.date.available2019-10-06T16:49:20Z
dc.date.issued2019-08-15
dc.description.abstractThe objective of this study was to assess the content of bioactive compounds, organic acids and antioxidant capacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown on the ‘IAC 766’ and ‘IAC 572’ rootstocks under tropical conditions in Brazil. In general, the color attributes of the ‘Isabel Precoce’ juice were inferior to those of the other juices due to their low anthocyanin content. In contrast, ‘IAC 138-22 Máximo’ juices showed the highest content of most individual anthocyanins, flavonols, trans-resveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for ‘BRS Carmem’ all the juices presented higher sugar accumulation when ‘IAC 766’ was used. This rootstock also contributed to the accumulation of t-resveratrol and most of individual anthocyanins in the ‘IAC 138-22 Máximo’ juices. However, the monomeric anthocyanin content was higher in ‘BRS Carmem’ juices when ‘IAC 572’ rootstock was used.en
dc.description.affiliationSão Paulo State University (Unesp) School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780 – CEP 18610-034, Altos do Paraíso
dc.description.affiliationInstituto Federal do Sertão Pernambucano Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo
dc.description.affiliationEmpresa Brasileira de Pesquisa Agropecuária – Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23
dc.description.affiliationCentro APTA de Frutas Instituto Agronômico Avenida Luiz Pereira do Santos, 1500, CEP 13.214-820
dc.description.affiliationUnespSão Paulo State University (Unesp) School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780 – CEP 18610-034, Altos do Paraíso
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdCNPq: 140211/2015-2
dc.description.sponsorshipIdFAPESP: 2015/16440-5
dc.description.sponsorshipIdCNPq: 305724/2018-5
dc.format.extent714-722
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2019.03.060
dc.identifier.citationFood Chemistry, v. 289, p. 714-722.
dc.identifier.doi10.1016/j.foodchem.2019.03.060
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146
dc.identifier.lattes2875324341770782
dc.identifier.scopus2-s2.0-85063343454
dc.identifier.urihttp://hdl.handle.net/11449/189699
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectColor measurements
dc.subjectHybrid grapes
dc.subjectPhenolic compounds
dc.subjectResveratrol
dc.subjectScion-rootstock combinations
dc.subjectVitis labrusca L.
dc.titleGrape juices produced from new hybrid varieties grown on Brazilian rootstocks – Bioactive compounds, organic acids and antioxidant capacityen
dc.typeArtigo
unesp.author.lattes2875324341770782

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Artigos - Petrologia e Metalogenia - IGCE