Occurrence Of Low Molecular Weight Phenolics In Vitis Vinifera Red Grape Cultivars And Their Winemaking By-products From São Paulo (brazil)

The content of low molecular weight phenolic compounds present in winemaking by-products (skins from grape marc and wine lees) of red wine made from the Vitis vinifera grape cultivars Cabernet Sauvignon and Cabernet Franc in the state of São Paulo (Brazil) has been examined. The study was extended to two consecutive years and showed that winemaking by-products still contained high concentrations of interesting functional and bioactive phenolic compounds. In addition to original grape phenolics, the winemaking by-products contained new phenolics originated by the action of enzymatic (yeast mediated) and chemical reactions during winemaking, including formation of anthocyanin-derived pigments and hydrolysis products from flavonol glycosides and tartaric esters of hydroxycinnamic acids. A total of 19 anthocyanins, 9 pyranoanthocyanins, 18 flavonols, 7 hydroxycinnamic acid derivatives, and 3 resveratrol-based stilbenes were identified. Wine lees have been revealed as an interesting source of flavonol aglycones and pyranoanthocyanins. The best sample preparation technique prior to the extraction of phenolic compounds, with regard to the maintenance of phenolic compound profiles and concentrations, was freeze-drying. However, in the case of lees, spray-drying showed to be also effective in the preservation of phenolic compounds and is a less expensive technique. Oven-drying at 50. °C should be avoided if there is interest in using winemaking by-products for further purposes, since phenolic compound concentrations were strongly reduced by thermal degradation. © 2014 Elsevier Ltd.62500513Amico, V., Napoli, E.M., Renda, A., Ruberto, G., Spatafora, C., Tringali, C., Constituents of grape pomace from the Sicilian cultivar 'Nerello Mascalese' (2004) Food Chemistry, 88, pp. 599-607Babbar, N., Oberoi, H.S., Uppal, D.S., Patil, R.T., Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues (2011) Food Research International, 44, pp. 391-396Blanco-Vega, D., López-Bellido, F.J., Alía-Robledo, J.M., Hermosín-Gutiérrez, I., HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine (2011) Journal of Agricultural and Food Chemistry, 59, pp. 9523-9531Boulton, R., The copigmentation of anthocyanins and its role in the color of red wine: A critical review (2001) American Journal of Enology and Viticulture, 52, pp. 67-87Castillo-Muñoz, N., Fernández-Gonzalez, M., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines (2009) Journal of Agricultural and Food Chemistry, 57, pp. 7883-7891Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines (2007) Journal of Agricultural and Food Chemistry, 55, pp. 992-1002Cheng, V.J., Bekhit, A.E.A., McConnell, M., Mros, S., Zhao, J., Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate (2012) Food Chemistry, 134, pp. 474-482Cortés, S., Rodríguez, R., Salgado, J.M., Domínguez, J.M., Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds (2011) Food Control, 22, pp. 673-680Ferrandino, A., Carra, A., Rolle, L., Schneider, A., Schubert, A., Profiling of hydroxycinnamoyl tartrates and acylated anthocyanins in the skin of 34 Vitis vinifera genotypes (2012) Journal of Agricultural and Food Chemistry, 60, pp. 4931-4945Hermosín-Gutiérrez, I., Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Flavonol profiles for grape and wine authentication (2011) Progress in authentication of food and wine, pp. 113-129. , American Chemical Society, ACS Symposium Series, Washington, DC, S.E. Ebeler, G.R. Takeoka, P. Winterhalter (Eds.)Kammerer, D., Claus, A., Carle, R., Schieber, A., Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS (2004) Journal of Agricultural and Food Chemistry, 52, pp. 4360-4367Kammerer, D., Claus, A., Schieber, A., Reinhold, C., A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace (2005) Journal of Food Science, 70 (2), pp. 157-163Koundouras, S., Hatzidimitriou, E., Karamolegkou, M., Dimopoulou, E., Kallithraka, S., Tsialtas, J.T., Irrigation and root stock effects on the phenolic concentration and aroma potential of Vitis vinifera L. cv. Cabernet Sauvignon grapes (2009) Journal of Agricultural and Food Chemistry, 57, pp. 7805-7813Lago-Vanzela, E.S., Da-Silva, R., Gomes, E., García-Romero, E., Hermosín-Gutiérrez, I., Phenolic composition of the edible parts (flesh and skin) of BordÔ grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS (2011) Journal of Agricultural and Food Chemistry, 59, pp. 13136-13146Lago-Vanzela, E.S., Da-Silva, R., Gomes, E., García-Romero, E., Hermosín-Gutiérrez, I., Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena (2011) Journal of Agricultural and Food Chemistry, 59, pp. 8314-8323Maragkoudakis, P.A., Nardi, T., Bovo, B., D'Andrea, M., Howell, K.S., Giacomini, A., Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa (2013) International Journal of Food Microbiology, 162 (2), pp. 143-151Mendes, J.A.S., Prozil, S.O., Evtuguin, D.V., Lopes, L.P.C., Towards comprehensive utilization of winemaking residues: Characterization of grape skins from red grape pomaces of variety Touriga Nacional (2013) Industrial Crops and Products, 43, pp. 25-32Morata, A., Gómez-Cordovés, M.C., Colomo, B., Suárez, J.A., Cell Wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Graciano grapes (2005) European Food Research and Technology, 220, pp. 341-346Nixdorf, S.L., Hermosín-Gutiérrez, I., Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity (2010) Analytica Chimica Acta, 659, pp. 208-215Paradelo, R., Moldes, A.B., Barral, M.T., Utilization of a factorial design to study the composting of hydrolyzed grape marc and vinification lees (2010) Journal of Agricultural and Food Chemistry, 58, pp. 3085-3092Poudel, P.R., Mochioka, R., Beppu, K., Kataoka, I., Influence of temperature on berry composition of interspecific hybrid wine grape 'Kadainou R-1' (Vitis ficifolia var. ganebu×V. vinifera 'Muscat of Alexandria') (2009) Journal of the Japanese Society for Horticultural Science, 78, pp. 169-174Rebello, L.P.G., Lago-Vanzela, E.S., Barcia, M.T., Ramos, A.M., Stringheta, P.C., Da-Silva, R., Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC-DAD-ESI-MS/MS (2013) Food Research International, 54, pp. 354-366Rockenbach, I.I., Gonzaga, L.V., Rizelio, V.M., Gonçalves, A.E.S.S., Genovese, M.I., Fett, R., Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking (2011) Food Research International, 44, pp. 897-901Rubilar, M., Pinelo, M., Shene, C., Sineiro, J., Nuñez, M.J., Separation and HPLC-MS identification of phenolic antioxidants from agricultural residues: Almond hulls and grape pomace (2007) Journal of Agricultural and Food Chemistry, 55, pp. 10101-10109Ryan, J., Revilla, E., Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening (2003) Journal of Agricultural and Food Chemistry, 51, pp. 3372-3378Shrikhande, A.J., Wine by-products with health benefits (2000) Food Research International, 33, pp. 469-474Slier, E.O., Neira, A.P., Solís, R.L., Marín, F.Z., Da-Silva, J.M.R., Laureano, O., Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening (2010) Journal of Agricultural and Food Chemistry, 58, pp. 3591-359

Antioxidant Activity Of Hydrophilic And Lipophilic Extracts Of Brazilian Blueberries

Hydrophilic and lipophilic extracts of ten cultivars of Highbush and Rabbiteye Brazilian blueberries (Vaccinium corymbosum L. and Vacciniumashei Reade, respectively) that are used for commercial production were analysed for antioxidant activity by the FRAP, ORAC, ABTS and β-carotene-linoleate methods. Results were correlated to the amounts of carotenoids, total phenolics and anthocyanins. Brazilian blueberries had relatively high concentration of total phenolics (1622-3457 mg gallic acid equivalents per 100 g DW) and total anthocyanins (140-318 mg cyanidin-3-glucoside equivalents per 100 g DW), as well as being a good source of carotenoids. There was a higher positive correlation between the amounts of these compounds and the antioxidant activity of hydrophilic compared to lipophilic extracts. There were also significant differences in the level of bioactive compounds and antioxidant activities between different cultivars, production location and year of cultivation. © 2014 Elsevier Ltd. All rights reserved.1648188Agati, G., Azzarello, E., Pollastri, S., Tattini, M., Flavonoids as antioxidants in plants: Location and functional significance (2012) Plant Science, 196, pp. 67-76Arancibia-Avila, P., Namiesnik, J., Toledo, F., Werner, E., Martinez-Ayala, A.L., Rocha-Guzmán, N.E., The influence of different time durations of thermal processing on berries quality (2012) Food Control, 26, pp. 587-593Barcia, M.T., Jacques, A.C., Pertuzatti, P.B., Zambiazi, R.C., Determination by HPLC of ascorbic acid and tocopherols in fruits (2010) Semina: Ciências Agrárias, 31, pp. 381-390Benzie, I.F.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay (1996) Analytical Biochemistry, 239, pp. 70-76Bochi, V.C., Barcia, M., Rodrigues, D., Speroni, C.S., Giusti, M.M., Godoy, H.T., Polyphenol extraction optimization from Ceylon gooseberry (Dovyalis hebecarpa) pulp (2014) Food Chemistry, , 10.1016/j.foodchem.2014.05.031Castrejón, A.D.R., Eichholz, I., Rohn, S., Kroh, L.W., Huyskens-Keil, S., Phenolic profile and antioxidant activity of Highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening (2008) Food Chemistry, 109, pp. 564-572Connor, A.M., Luby, J.J., Tong, C.B.S., Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts (2002) Journal of American Society Horticultural Science, 127 (2), pp. 238-244Dastmalchi, K., Flores, G., Petrova, V., Pedraza-Peñalosa, P., Kennedy, E.J., Edible neotropical blueberries: Antioxidant and compositional fingerprint analysis (2011) Journal of Agricultural and Food Chemistry, 59, pp. 3020-3026Dávalos, A., Gómez-Cordovés, C., Batolomé, B., Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay (2004) Journal of Agricultural and Food Chemistry, 52, pp. 48-54Gao, L., Mazza, G., Quantitation and distribution of simple and acylated anthocyanins and other phenolics in blueberries (1994) Journal of Food Science, 59, pp. 1057-1059Giusti, M.M., Jing, P., Natural pigments of berries: Functionality and application (2007) Berry Fruit: Value-added Products for Health Promotion, , Y. Zhao, CRC PressGiusti, M., Wrolstad, R.E., Characterization and measurement of anthocyanins by UV-visible spectroscopy (2001) Current Protocols in Food Analytical Chemistry, 61, pp. 322-326Hakkinen, S.H., Torronen, A.R., Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: Influence of cultivar, cultivation site and technique (2000) Food Research International, 33 (6), pp. 517-524. , DOI 10.1016/S0963-9969(00)00086-7, PII S0963996900000867(2013) Estações Automáticas: Gráficos, , http://www.inmet.gov.br/portal/index.php?r=home/page%26page= rede_estacoes_auto_graf, INMET (Instituto Nacional de Meteorologia, Ministério da Agricultura, Pecuária e Abastecimento, Brasil) Accessed 04.01.13Jacques, A.C., Pertuzatti, P.B., Barcia, M.T., Zambiazi, R.C., Scientific notes: Bioactive compounds in small fruits cultivated in the southern region of Brazil (2009) Brazilian Journal of Food Technology, 12, pp. 123-127Jacques, A.C., Pertuzatti, P.B., Barcia, M.T., Zambiazi, R.C., Chim, J.F., Stability of bioactive compounds in frozen pulp of blackberry (Rubus fruticosus) cv. Tupy (2010) Química Nova, 33, pp. 1720-1725Kotíková, Z., Lachman, J., Hejtmánková, A., Hejtmánková, K., Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants (2011) LWT - Food Science and Technology, 44, pp. 1703-1710Krikorian, R., Shidler, M.D., Nash, T.A., Kalt, W., Vinqvist-Tymchuk, M.R., Shukitt-Hale, B., Blueberry supplementation improves memory in older adults (2010) Journal of Agricultural and Food Chemistry, 58, pp. 3996-4000Marco, G.J., A rapid method for evaluation of antioxidants (1968) The Journal of the American Oil Chemists Society, 45, pp. 594-598Marinova, D., Ribarova, F., HPLC determination of carotenoids in Bulgarian berries (2007) Journal of Food Composition and Analysis, 20 (5), pp. 370-374. , DOI 10.1016/j.jfca.2006.09.007, PII S0889157506001918Melo, E.A., Maciel, M.I.S., Lima, V.L.A.G., Nascimento, R.J., Capacidade antioxidante de frutas (2008) Brazilian Journal of Pharmaceutical Sciences, 44 (2), pp. 193-201Moraes, J.O., Pertuzatti, P.B., Corrêa, F.V., Salas-Mellado, M.M., Study of rabbiteye blueberry (Vaccinium ashei Reade) in the process of food products (2007) Ciência e Tecnologia de Alimentos, 27 (SUPPL.), pp. 18-22Moyer, R.A., Hummer, K.E., Finn, C.E., Frei, B., Wrolstad, R.E., Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes (2002) Journal of Agricultural and Food Chemistry, 50 (3), pp. 519-525. , DOI 10.1021/jf011062rNile, S.H., Park, S.W., Edible berries: Bioactive components and their effect on human health (2014) Nutrition, 30, pp. 134-144Ou, B., Hampsch-Woodill, M., Prior, R.L., Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe (2001) Journal of Agricultural and Food Chemistry, 49 (10), pp. 4619-4626. , DOI 10.1021/jf010586oPertuzatti, P.B., Barcia, M.T., Jacques, A.C., Vizzotto, M., Godoy, H.T., Zambiazi, R.C., Quantification of several bioactive compounds and antioxidant activities of six cultivars of Brazilian blueberry (2012) The Natural Products Journal, 2, pp. 188-195Prior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O'Brien, C., Lischner, N., Mainland, C.M., Antioxidant Capacity as Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety of Vaccinium Species (1998) Journal of Agricultural and Food Chemistry, 46 (7), pp. 2686-2693Prior, R.L., Hoang, H., Gu, L., Wu, X., Bacchioga, M., Howard, L., Assays for Hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples (2003) Journal of Agricultural and Food Chemistry, 51, pp. 3273-3279Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay (1999) Free Radical Biology and Medicine, 26 (9-10), pp. 1231-1237. , DOI 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Antimicrobial Activity And Differentiation Of Anthocyanin Profiles Of Rabbiteye And Highbush Blueberries Using Hplc–dad–esi-msn And Multivariate Analysis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)This study aims to perform in vitro analyses of the antimicrobial activity of ten blueberry cultivars, to characterize the anthocyanin composition of these fruits, and to use multivariate analysis to compare the results. All blueberry cultivars presented anti-Escherichia coli activity. Furthermore, the complete series of six glycosides (galactoside, glucoside, arabinoside, xyloside, acetylgalactoside and acetylglucoside) of five anthocyanidins (delphinidin, cyanidin, petunidin, peonidin, and malvidin) were detected, together with six malonyl derivatives of the main anthocyanins. The rabbiteye cultivars showed higher proportions of cyanidin 3-galactoside than the highbush cultivars, the latter accounting for higher proportions of the 3-arabinosides of delphinidin and malvidin. The total anthocyanin content was between 10.8 and 26.5 g/kg of dry weight, and the concentration depended on the size of the berries, with the smaller rabbiteye cultivars exhibiting higher levels of anthocyanins. © 2016 Elsevier Ltd26506516CAPES, Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorESF, Fondo Social EuropeoUNICAMP, Universidade Estadual de CampinasCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Intensidade de poda na produção e na qualidade dos frutos de mirtileiro

[PT]: O mirtileiro possui frutos com alto potencial antioxidante e nutracêutico. Este potencial pode ser influenciado pela severidade da poda nas plantas, principalmente em função do impacto na produção e dos efeitos do aumento da radiação solar incidente sobre os frutos. O objetivo do presente trabalho foi avaliar o efeito da intensidade da poda seca sobre a produção e os atributos de qualidade dos frutos de mirtileiro das cultivares Clímax, Bluegem e Powderblue, produzidas na mesorregião de Pelotas-RS. Para tal, foi conduzido um experimento no município de Morro Redondo-RS, durante a safra de 2012/2013, sendo utilizadas as cultivares grupo >Rabbiteye>, Clímax, Bluegem e Powderblue. A poda foi realizada em três níveis de remoção de ramos: normal, média e leve, no dia 20 de julho de 2012. A intensidade de poda seca exerceu influência sobre a produção e o teor de fitoquímicos dos frutos de mirtileiros. A produção das plantas submetidas a poda leve foi maior que as submetidas a poda média e normal, sendo o mesmo observado em relação ao teor de compostos fenólicos das cvs. Bluegem e Powderblue, enquanto para o teor de antocianinas, a intensidade de poda teve efeito distinto sobre os atributos de qualidade físico-química das diferentes cultivares.[EN]: Blueberry plants possess fruit with high antioxidant and nutraceutical potential. This potential can be influenced by pruning severity, especially due to the impact in production and the effects of increased solar radiation on the fruit. The objective of the present study was to evaluate the effect of dry pruning intensity on the production and quality attributes of blueberry fruit from cultivars, Clímax, Bluegem and Powderblue, produced in the mesoregion of Pelotas, RS. For such, an experiment was conducted in Morro Redondo, RS during the growing season 2012/2013, using cultivars of the "Rabbiteye" group, Clímax, Bluegem and Powderblue. Pruning was performed at three intensity, normal, average e light levels on July 20th 2012. Dry pruning intensity influenced production and phytochemical content of blueberry fruit. The production of plants applied the light intensity pruning was higher than the production of plants applied medium and normal intensity, the same was observed in relation to the phenolic content of cv. Bluegem and Powderblue. For anthocyanin content, and other quality attributes pruning intensity had a distinct effect on the quality attributes of the different cultivars.Os autores agradecem ao Programa de Pós-graduação em Agronomia (PPGA - UFPel) e ao Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), pela concessão da bolsa de Doutorado do primeiro autor.Peer Reviewe