Compostos fenólicos totais e antocianinas em suco de uva

Malacrida, Cássia Roberta; Motta, Silvana da

doi:10.1590/s0101-20612005000400006

Cited by 58 publications

(37 citation statements)

References 26 publications

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“…Alterations in anthocyanin content can influence the aroma, flavor, and color of juice (Malacrida and Motta, 2005). In this study, the reduction of color was statistically significant in conventional and organic juices from grapes treated with UV-C (Table 1).…”

Section: Resultsmentioning

confidence: 57%

“…The anthocyanin contents were also statistically reduced in the organic juice (13.1 ± 0.20 mg/100 mL juice to 7.2 ± 1.4 mg/100 mL juice) and organic juice from grapes treated with UV-C (13.5 ± 0.45 mg/100 mL juice to 7.4 ± 0.15 mg/100 mL juice). According to Malacrida and Motta (2005), the reduction in anthocyanin content in fruit juices can be attributed to oxidation, which can start during the juice extraction process and continue during the storage period.…”

Section: Resultsmentioning

confidence: 99%

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Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro

et al. 2017

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ABSTRACT. Integral grape juice is extracted from the grape through processes that allow the retention of their natural composition. However, due to the severity of some processes, fruit juices can undergo changes in their quality. The present study evaluated the cytotoxic and mutagenic effects of integral grape juice by a cytokinesis-blocked micronucleus assay in Rattus norvegicus hepatoma cells (HTC) in vitro. Vitis labrusca L. (variety Concord) were produced organically and by a conventional system, and their juice was extracted by a hot extraction process. The organic grapes were subjected to ultraviolet-type C radiation (UV-C). Experiments were performed after production and after 6 months in storage. Physicochemical analyses revealed that UV-C irradiation of 2 E. Düsman et al. (2): gmr16029670 organic grapes, the juice production process, and storage resulted in nutraceutical alterations. However, none of the juice concentrations were cytotoxic to HTC cells by the cytokinesis-blocked proliferation index results or were mutagenic, because the formation of micronucleated cells was not induced. In general, juice induced cell proliferation, possibly due to the presence of vitamins and sugar content (total soluble solid). The data increased the understanding of food technology and confirmed the quality and safety consumption of these juices. Genetics and Molecular Research 16

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Section: Resultsmentioning

confidence: 57%

Section: Resultsmentioning

confidence: 99%

Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro

et al. 2017

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“…For flesh, the highest amount of total phenolics was also observed for Aasmi (1.32 mg GAE/g flesh), followed by Raziqi (0.72 mg GAE/g flesh), while lowest was in Aswad (0.33 mg GAE/g flesh).According to the literature, the total phenolic compounds concentrations in commercial grape juices in Brazil varies from 270 to 3433 mg/ L, with mean values of between 1430 and 1915 mg/ L, these differences being mainly due to the production techniques and to the particular characteristics of the region. [24][25][26] In commercial Spanish juices 27 reported values of 705 to 1177 mg/ L, while the values for juices produced from the varieties Noble (V. rotundifolia) and Concord (V. labrusca) varied from 1280 to 2880 mg/ L, respectively.…”

Section: Estimation Of the Total Content Of Phenolsmentioning

confidence: 99%

Evaluation of the Antioxidant Potential and Antioxidant Enzymes of Some Yemeni Grape Cultivars

Almulaiky

Al-Shawafi

Al-Talhi³

et al. 2016

FRA

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Objective: The evaluation of antioxidant activity of grape from different cultivars was conducted by several methods. Materials and Methods: Scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, scavenging of 2,2'-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS) and formation of phosphate/molybdenum complex. Results: The phenolic content of peel and flesh from different cultivars of grapes showed concentration dependent scavenging of DPPH and ABTS radicals and formation of phosphate/ molybdenum complex. The results appeared high values of correlation coefficient (R 2 ) between phenolic content of grapes and antioxidant activity indicating the strong correlation. The antioxidant assay IC 50 value was variable among different grape cultivars. The activities of antioxidant enzymes were screened in the crude extracts of the peel and flesh of the grape cultivars tested, which had high, moderate and low levels of polyphenol oxidase, peroxidase and catalase, respectively. Conclusion: The results indicated that the imported grapes retained the most antioxidant activities. Finally, this study will be supply information on the antioxidant activity of grapes that benefits grapes producers, nutritionists and consumers.

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“…Anthocyanins located in the grapes skins. flavonols are constituent of the skins, stems and leaves, as well as catechins and tannins, which are also present in seeds and need to pass through a maceration phase to be, extracted [28].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization of wines obtained of cultivar Isabel (hybrid ofVitis vinifera×Vitis labrusca) from different Brazilian states

et al. 2016

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Abstract. The cultivar of hybrid grape Isabel (Vitis vinifera × Vitis labrusca) is one of the main raw materials for table wine preparation in Brazil. It is be very adapted to the environmental conditions, has a high productivity capacity and low susceptibility to major fungal diseases that attack the vine. Wines made from grapes of the Vitis labrusca species and hybrids have the preference of the majority of Brazilian consumers and a considerable market. Although imparts "foxiness" for wine and therefore receive many objections of winemakers, this wine is gaining the characteristics of each region where it is produced. This study aimed to characterize the wines produced with the cultivar Isabel four states of Brazil. The experimental design was in split plots and plots were the states (ES, PE, RS and MG) and the subplots were the vintages (2014)(2015), the treatments consisted of 3 repetitions each. The variables analyzed were: alcohol ( • GL) and total volatile acidity (g L −1 ), dry extract (g L −1 ), free and total SO 2 , color index, the tone (420 nm + 520 nm), polyphenols, anthocyanins content (mg L −1 ), phenolic compounds (mg L −1 ) and organic acids. The state of MG vintages 2014 and 2015, received the highest averages in the most of the variables analyzed.

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Compostos fenólicos totais e antocianinas em suco de uva

Cited by 58 publications

References 26 publications

Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro

Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro

Evaluation of the Antioxidant Potential and Antioxidant Enzymes of Some Yemeni Grape Cultivars

Physicochemical characterization of wines obtained of cultivar Isabel (hybrid ofVitis vinifera×Vitis labrusca) from different Brazilian states

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