Total polyphenols contents in different grapevine varieties in highlands of southern brazil

Brighenti, Emílio; Casagrande, Katia; Cardoso, Paula Zelindro; Pasa, Mateus da Silveira; Ciotta, Marlise Nara; Brighenti, Alberto Fontanella

doi:10.1051/bioconf/20170901024

Cited by 7 publications

(9 citation statements)

References 22 publications

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“…11 and 12) exhibited positive contribution to second DF. These results were attributed to the genotype and climatic factors of grape cultivars. The results presented herein provided an understanding of the behavior of selected parameters of Kyoho and American wild bunch grape extracts.…”

Section: Resultsmentioning

confidence: 96%

Application of multivariate statistical techniques to assess the phenolic compounds and the in vitro antioxidant activity of commercial grape cultivars

Sridhar

Charles

2018

Journal of Chemometrics

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Multivariate statistical techniques were used to differentiate two popularly consumed grape cultivars in Taiwan, Kyoho (Vitis labruscana) and American wild bunch (Vitis aestivalis), based on their phenolic content and antioxidant properties. Total phenol and flavonoid contents, and polyphenolic profile were estimated by the Folin-Ciocalteu, colorimetric method, and ultra performance liquid chromatography, respectively. Antioxidant activities were determined by 2,2 diphenyl-1-picrylhydrazyl, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity, ferric reducing antioxidant power (FRAP), nitric oxide scavenging activity (NOSA), hydrogen peroxide scavenging activity, and total antioxidant activity methods. Data were processed using multivariate analysis of variance, discriminant analysis (DA), principal component analysis (PCA), and cluster analysis. Variations in polyphenolic compositions were attributed to higher TFC (3.42 mg QE/g), ABTS • (79.08%), NOSA (27.62%), total antioxidant (77.91%), and superoxide (46.55%) radical scavenging activities of Kyoho grape extracts; and higher inhibition capacity by DPPH • (97.26%), FRAP (4.66 mM FeSO 4 /g), and hydrogen peroxide (40.52%) scavenging methods for American wild bunch grape extracts. Two discriminant functions in DA reported the contribution of each phenolic and antioxidant activity in discriminating the cultivars. The results of PCA analysis reported 91.35% of the total variance, which was a suitable approach for evaluating similarities between both cultivars. Statistical analyses confirmed Kyoho and American wild bunch grape extracts differed from each other in terms of polyphenolic composition and antioxidant activities. Therefore, the application of multivariate statistical techniques used in the study provided further understanding on assessment of polyphenols and antioxidant activities of these grape cultivars.

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Section: Resultsmentioning

confidence: 96%

Application of multivariate statistical techniques to assess the phenolic compounds and the in vitro antioxidant activity of commercial grape cultivars

Sridhar

Charles

2018

Journal of Chemometrics

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“…However, Italian cultivars that have been recently introduced have been standing out and expanding their cultivation, such as Nebbiolo, Vermentino, Verdicchio, Sangiovese, Sagrantino, and Montepulciano (Brighenti, Silva, Brighenti, Porro, & Stefanini, 2014;. Fiano cultivar has also aroused interest in the production of white wines (Malinovski, Vieira, Campos, Stefanini, & Silva, 2016;Brighenti et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Sprouting, phenology, and maturation of the Italian grapevine ‘Fiano’ in Campo Largo, PR, Brazil

Fowler

Margoti

Biasi

2020

SCA

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Highlights:The Italian cultivar Fiano is productive and adapted to the region of Campo Largo. Sprouting of dormant buds can be increased with Erger in years of low chill. Wine production in the altitude region in the Paraná State may be a new economical option. AbstractDespite the expansion of viticulture in Brazil, the lack of chilling hours is a factor that requires the use of growth inducers to promote sprouting. Erger™ is a product of low toxicity and efficient in the bud induction of apple. However, there is a lack of studies testing such a product on the grapevine. This research was carried out to evaluate the sprouting and phenological cycle of 'Fiano' grapevine after Erger™ and calcium nitrate application in comparison to hydrogen cyanamide, as well as characterizing its production in Brazil. The experiment was carried out in Campo Largo, PR, under a trellis system, with plants spaced at 1.25 × 2.7 meters. The experimental design was a randomized complete block design with four replications and three plants per plot. Different concentrations of Erger™ and calcium nitrate (3%, 5%, 7%, and control) were tested compared to the standard dose of Dormex™ (4%) to induce sprouting in 'Fiano' grapevine, while phenological aspects of this cultivar were evaluated following the BBCH scale. Soluble solids content, titratable acidity, and pH were evaluated weekly after the beginning of berry maturation. The main biometric and qualitative characteristics of bunches were evaluated at harvest. All treatments presented satisfactory sprouting rates in 2014, but a lower cold accumulation was observed in 2015, and Erger™ application significantly increased sprouting when compared to the control. Plants treated with Erger™ had a delay in sprouting in the two years of study, requiring more time to reach a satisfactory percentage of open buds. The anticipation of sprouting was also observed in all treatments in the second agricultural season due to higher temperatures in relation to the previous year when the occurrence of low temperatures led to a longer time to start bud opening, which was related to ecodormancy. The cultivar Fiano is productive and adapted to the conditions of Campo Largo, PR, Brazil.

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“…This significant advantage from the content of the polyphenolic compounds may be caused by the dark colour of this grape variety. Some research indicates that dark-coloured plants contain more polyphenols than their pale varieties [ 66 , 67 ]. They also indicated that the skin of the fruit contributes to the difference in phenol content.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

et al. 2021

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Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic content, and antimicrobial properties against Staphylococcus aureus, Escherichia coli, and Candida albicans of grape vinegars were conducted. Moreover, gas chromatography was used to measure acetic acid content in the vinegars. The research material consisted of vinegars produced from five different grape varieties. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The highest antimicrobial activity against all micro-organisms was observed in vinegar produced from Solaris grapes with added sugar. The highest polyphenol content was observed in vinegar produced from the Prior grape variety with added sugar and the highest total antioxidant capacity is the Johanniter grape variety with added sugar. The vinegars examined in this study differed, depending on grape variety, in terms of antimicrobial properties, antioxidant capacity, total phenolic content, as well as acetic acid content. Sugar addition caused significant differences in the antioxidant capacity of vinegar samples.

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Total polyphenols contents in different grapevine varieties in highlands of southern brazil

Cited by 7 publications

References 22 publications

Application of multivariate statistical techniques to assess the phenolic compounds and the in vitro antioxidant activity of commercial grape cultivars

Application of multivariate statistical techniques to assess the phenolic compounds and the in vitro antioxidant activity of commercial grape cultivars

Sprouting, phenology, and maturation of the Italian grapevine ‘Fiano’ in Campo Largo, PR, Brazil

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

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