6 research outputs found
Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by Heating
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto'
BACKGROUND: ‘Saba’ and ‘agresto’ are traditional Italian products both based on unfermented grape juices that are
concentrated by heating. The former is obtained from ripe grapes and the latter from unripe grapes. In this work, we have
characterized the main red-skinned (Ancellotta, Fortana, Lambrusco di Sorbara, Lambrusco grasparossa, Lambrusco salamino
andUva Tosca) andwhite-skinned (Lugliatica, Spergola, Trebbianodi Spagna and Trebbiano modenese) cultivars used for ‘saba’
and ‘agresto’ production, focusing on the variability expressed by ampelographic traits, physical and chemical parameters and
anthocyanin profile.
RESULTS: The cultivars examined were effectively discriminated on the basis of their different composition profile by analysis
of variance and principal component analysis. In particular, a peculiar anthocyanin profile was traced by absolute and relative
values for each cultivar. The identification of the main anthocyanins of some local cultivars, their chemical characterization and
their ampelographic description were one of themain achievements of this work.
CONCLUSION: The use of red grapes to obtain ‘saba’ seems more rational for the presence of higher amounts of antioxidant
substances. Ancellotta showed several factors interesting for ‘saba’ production, such as the very high anthocyanin content,
including anthocyanin antioxidants. A more detailed investigation on ‘agresto’ technology is required.
c 2013 Society of Chemical Industr