Phenolic Composition of the Brazilian Seedless Table Grape Varieties BRS Clara and BRS Morena

Abstract

The detailed phenolic composition (anthocyanins, flavonols, hydroxycinnamic acid derivatives, stilbenes, and flavan-3-ols) in the skin and flesh of the new BRS Clara and BRS Morena seedless table grapes has been studied using HPLC-DAD-ESI-MS/MS. The two grapes, especially BRS Morena, contained high amounts of phenolic compounds, mainly located in their skins and qualitatively not different from those found in Vitis vinifera grapes. In addition, BRS Morena (a teinturier variety) showed qualitatively different phenolic compositions in its skin and flesh, mainly affecting the anthocyanin and flavonol profiles. Consistent with high phenolic contents, high antioxidant capacity values were registered for both grape varieties, especially for BRS Morena. Proanthocyanidins and hydroxycinnamoyl-tartaric acids were the major phenolic compounds found in BRS Clara and were also important in BRS Morena, although anthocyanins were the main phenolic compounds in the latter case. These results suggest that the entire grapes, including the skin, may potentially possess properties that are beneficial to human health. In this context, the BRS Morena grape can be considered as a high resveratrol producer.

Tissue-specific Accumulation of Flavonoids in Grape Berries is Related to Transcriptional Expression of VvF3′H and VvF3′5′H

“…This is in good agreement with recent studies in which anthocyanins were found to accumulate in the pulp and skin of teinturier varieties at the same time (He et al, 2010;Guan et al, 2012). Difference in the percentages of individual anthocyanins were observed between the skin and pulp of Yan73, which has some similarity to previous findings on other teinturier varieties (Obreque-Slier et al, 2010;Lago-Vanzela et al, 2011;Guan et al, 2012). Changes in solar radiation and temperature caused by fruit-zone shading could modify the proportion of 3′-hydroxylated and 3′,5′-hydroxylated anthocyanins in Vitis vinifera grapes (Downey et al, 2004;Cortell & Kennedy, 2006;Ristic et al, 2007;Tarara et al, 2008;Chorti et al, 2010).…”

“…Although the anthocyanin profile and expression of flavonoid-synthetic genes have been studied in teinturier grape berries (Ageorges et al, 2006;Balík & Kumšta, 2008;Castillo-Muñoz et al, 2009;He et al, 2010;Obreque-Slier et al, 2010;Lago-Vanzela et al, 2011;Falginella et al, 2012;Guan et al, 2012), these studies paid little attention to the tissue-specific accumulation of various flavonoids and their relationship with the expression of the biosynthesisrelated genes in the skin and pulp of teinturier grapes. Our previous study indicated that the pulp in Yan73, compared with the skin, contained a lower ratio of 3′,5′-hydroxylated to 3′-hydroxylated anthocyanins and a higher ratio of methoxylation to non-methoxylation of the anthocyanin B-ring (He et al, 2010).…”

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)

“…Particularly, coloured grapes are the most active because of their richness in phenolic compounds with multiple biological effects and potential health benefits (Carrieri et al, 2013;Crupi et al, 2012). Phenolic compounds, including flavonoids (anthocyanins, flavanols and flavonols), phenolic acids and stilbenes, are distributed differently among the various parts of the berry (skin, pulp and seeds), thus each part contributing to the antioxidant activity of the berry in a different measure (Baiano & Terracone, 2011;Lago-Vanzela, Da-Silva, Gomes, García-Romero, & Hermosín-Gutiérrez, 2011;Lutz et al, 2011). Anthocyanins are the most abundant phenolic compounds in coloured grapes (Crupi et al, 2012;Lago-Vanzela et al, 2011).…”

COMPOSIÇÃO NUTRICIONAL E CAPACIDADE ANTIOXIDANTE DA POLPA DE AÇAÍ (Euterpe oleracea M.)

“…A obtenção do extrato fenólico foi realizada de acordo com a metodologia descrita por Lago-Vanzela et al (2011). Para obtenção do extrato fenólico foram utilizadas 2g de polpa de açaí liofilizada que foram adicionadas de 50 mL de solvente extrator composto pela mistura metanol:água:ácido fórmico (50:48,5:1,5, v/v).…”