Varietal differences among the anthocyanin profiles of 50 red table grape cultivars studied by high performance liquid chromatography

Pomar, Federico; Novo, Maïté; Masa, Antón

doi:10.1016/j.chroma.2005.07.096

Cited by 144 publications

(125 citation statements)

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“…As antocianinas foram os compostos encontrados em maior porcentagem nas cultivares Folha de figo, nos porta-enxertos 420A e 196-17, Syrah e Merlot (Tabela 2). As principais antocianinas presentes em uvas são a cianidina, peonidina, delfinidina, petunidina e malvidina 28,19,31 . Dentre as cultivares de uvas avaliadas, as antocianinas identificadas foram a malvidina, delfinidina, peonidina e cianidina em diferentes proporções.…”

Section: Resultsunclassified

“…Em uvas da cultivar Syrah e Merlot a proporção foi respectivamente de 4,5:3:2,5 e 4:3:3 para malvidina: peonidina: delfinidina. POMAR, NOVO e MASA 31 observaram que a malvidina foi a antocianina encontrada em maior proporção ao avaliarem 50 variedades de Vitis vinifera. Da mesma forma, em outro estudo de cultivares de Vitis vinifera, a malvidina representou cerca de 67% do total de antocianinas, seguida pela peonidina, petunidina e delfinidina, sendo a cianidina a menos abundante 19 .…”

Section: Resultsunclassified

“…A única antocianina detectada nestas uvas foi a cianidina, a qual não foi encontrada em nenhuma outra cultivar. A composição das antocianinas na uva depende primeiramente de fatores genéticos, porém a distribuição destes compostos durante a maturação da uva é ainda influenciada pelas condições climáticas e pelas características físico-químicas do solo 31 . Nas cultivares de uvas analisadas, o conteúdo de antocianinas totais, determinado pelo método do pH diferencial, variou entre 12,8 ± 0,1 e 248 ± 24 mg.100 g -1 b.u.…”

Section: Resultsunclassified

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Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Abe¹,

Mota²,

Lajolo³

et al. 2007

Ciênc. Tecnol. Aliment.

130

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ResumoO conteúdo de compostos fenólicos, incluindo resveratrol, antocianinas e outros flavonóides, e a capacidade antioxidante de cinco cultivares de uvas produzidas em Minas Gerais foram determinados. O conteúdo de fenólicos totais, determinado através do método de Folin-Ciocalteau variou significativamente, entre 65 ± 1 e 390 ± 30 mg equivalentes de ácido gálico.100 g -1 de amostra base úmida (b.u.). O conteúdo de antocianinas totais quantificado por CLAE variou entre 6,7 ± 0,2 e 154 ± 4 mg equivalentes de cianidina.100 g -1 (b.u.). Outros flavonóides encontrados foram catequina, epicatequina, quercetina, caempferol além dos ácidos hidroxicinâmicos. O resveratrol foi encontrado em três cultivares, variando entre 0,022 ± 0,001 e 0,60 ± 0,03 mg.100 g -1 (b.u.). A capacidade antioxidante foi analisada usando o método de seqüestro de radicais livres do DPPH (2,2-difenil-1-picrilhidrazila), que variou entre 2,7 ± 0,1 e 19 ± 2 µmoles equivalentes de Trolox.g -1 de amostra (b.u.), mostrando boa correlação com o conteúdo de fenólicos totais. As uvas tintas de coloração mais escura apresentaram maior conteúdo de antocianinas, e conseqüentemente maior teor de fenólicos totais e capacidade antioxidante. Palavras-chave: flavonóides; capacidade antioxidante; Vitis sp. AbstractPhenolic compounds including resveratrol, anthocyanins and other flavonoids and antioxidant capacity were evaluated for five grape cultivars cultivated in Minas Gerais (Brazil). The content of total phenolic determined by the Folin Ciocalteau method varied significantly, from 65 ± 1 to 390 ± 30 mg gallic acid equivalents.100 g -1 of FW (Fresh Weight). The content of total anthocyanins quantified by HPLC varied from 6.7 ± 0.2 to 154 ± 4 mg of cyanidin equivalents.100 g -1 FW. Resveratrol was found in three cultivars, in contents from 0.022 ± 0.001 to 0.60 ± 0.03 mg.100 g -1 of FW. In addition to hydroxicynnamic acids, other flavonoids such as catechin, epicatechin, quercetin and kaempferol were also present. The antioxidant capacity was analyzed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method and varied from 2.7 ± 0.1 to 19 ± 2 µmol trolox equivalents.g -1 FW, showing good correlation with the content of total phenolics. The darker red grapes presented higher anthocyanin contents and consequently higher total phenolic contents and antioxidant capacity. Keywords: flavonoids; antioxidant capacity; Vitis sp.Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L. Phenolic compounds and antioxidant activity of Vitis labrusca and Vitis vinifera cultivarsLucile Tiemi ABE 1 , Renata Vieira DA MOTA 2 , Franco Maria LAJOLO 1 , Maria Inés GENOVESE 1 * IntroduçãoVários efeitos benéficos à saúde têm sido atribuídos aos compostos fenólicos presentes nas frutas, vegetais, chás e vinhos. Estudos epidemiológicos, clínicos e in vitro mostram múl-tiplos efeitos biológicos relacionados aos compostos fenólicos da dieta, tais como: atividades antioxidante, antiinflamatória, antimicrobiana e anticarci...

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Section: Resultsunclassified

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Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Abe¹,

Mota²,

Lajolo³

et al. 2007

Ciênc. Tecnol. Aliment.

130

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“…Fruit skins of grapes have the highest amounts of volatile and polyphenolic compounds compared to other parts of the fruit. The color of grape berries is determined by the quantity and composition of anthocyanins in their skins (Pomar et al 2005;Torres et al 2010).…”

Section: Grapevine As a Model Crop For Anthocyanin Studies In Fruit Cmentioning

confidence: 99%

“…Fruit skin color is one of the most important traits for both commercial and esthetic value of fruit and is mainly determined by the content and composition of anthocyanins (Pomar et al 2005;Torres et al 2010). Anthocyanins are the largest and most diverse group of water-soluble phenolic plant pigments derived from the phenyl propanoid pathway (Tunen et al 1991) with the genetics and biochemistry of the anthocyanin biosynthesis pathway, which is a major well-characterized branch of flavonoid metabolism (Holton and Cornish 1995;WinkelShirley 2001;Kim et al 2003;Martens et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Fruit skin color and the role of anthocyanin

et al. 2013

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Fruit skin coloration is a unique phase in the life cycle of fruiting plants and is mainly attributed to anthocyanin pigments. Anthocyanins are the largest and most diverse group of plant pigments derived from the phenyl propanoid pathway. They are water-soluble phenolic compounds that form part of a large and common group of plant flavonoids. Coloration encompasses several physiological and biochemical changes that happen through differential expression of various developmentally regulated genes. Due to research importance and economic value, Arabidopsis thaliana (chromosome no. = 5) and Vitis vinifera (chromosome no. = 19) have been used for investigations of the structural genes involved in anthocyanin biosynthesis. Thus for this review, V. vinifera is used as a model crop. In anthocyanin biosynthesis, a wide range of constructive genes including phenylalanine ammonia lyase, chalcone synthase and anthocyanidin synthase that are regulated by MYB transcription factors are involved. These genes are coordinately expressed and their levels of expression are positively related to the anthocyanin concentrations. Expression or suppression of the constructive genes contributes to a variety of changes that make fruits visually attractive and edible. Transgenic approaches also have discovered a strong relationship between phenyl propanoid/flavonoid gene expressions for fruit skin coloration. In this study, various developments that have taken place in the last decade with respect to identifying and altering the function of color-related genes are described.

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Chromatographic Methods

2010

Handbook of Alcoholic Beverages

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The time-varying state-feedback control of a constrained linear state-space system is addressed via Linear Matrix Inequality (LMI) based optimization methods. The constraints are specified as ellipsoidal or hyperplane constraints on the inputs and states, and the approach presented allows these to be specified without any conservativeness. The control action is specified in terms of both feedback and feedforward components. Uncertainty in the system is modeled by perturbations in a linear fractional transform (LFT) representation, and also by bounded disturbances. As a single-step design procedure the approach gives a time-varying controller capable of steering the state to a specified reference while satisfying the constraints. The method can be applied in a model predictive strategy to allow for higher performance as the state, and control input, move away from the constraint boundaries.

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Varietal differences among the anthocyanin profiles of 50 red table grape cultivars studied by high performance liquid chromatography

Cited by 144 publications

References 6 publications

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Fruit skin color and the role of anthocyanin

Chromatographic Methods

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