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Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition. FERMENTATION 2022. [DOI: 10.3390/fermentation8120689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Globally, the red wine market experienced a rapid growth in the last decade, due to the superior colour, taste, and nutritional quality. The red grapes used for vinification have individual characteristics varying within the regional environment. In this study, the quality of seven grape cultivars, including Marselan, Yan 73, Muscat Hamburg, Kadarka, Merlot, Cabernet Sauvignon, and Crimpose, and their corresponding wines, were investigated based on high-performance liquid chromatography and headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. These techniques were performed to analyze the chemical compositions and volatile compounds of the tested samples, respectively. The results showed that tartaric acid (29.96% to 73.45%) and rutin (12.53% to 56.54%) were the dominant organic acid and phenolic compounds in grapes, respectively. Higher concentrations of organic acids and phenolic compounds, and the types of volatile compounds, were observed to be highest in the Cabernet Sauvignon grape. The antioxidant activity of wines ranged from 6.74 to 102.68 mmol TE/L, and Yan 73 wine had the highest antioxidant activity. A total of 69 volatile compounds consisting of 17 alcohols, 26 esters, 5 aldehydes, 9 acids, 7 ketones, and 5 other volatile compounds were identified in all tested wines, and 11 important aroma active substances (odor activity value > 1) were selected, consisting of β-ionone, phenethyl acetate, geranyl acetate, ethyl 9-decenoate, ethyl caprate, ethyl pelargonate, decanal, ethyl caprylate, 6-methyl-5-hepten-2-one, methyl 2-hexenoate, and ethyl hexanoate, which endow wines with a unique aroma. This work clearly describes the chemical and sensory characteristics of seven red grape cultivars in Xinjiang of China and provides diversity options for cultivars for winemaking.
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Hong M, Yang X, Zhang X, Ji Y, Zhou L, Xiu G, Ni Z, Richard C. Aqueous photodegradation of the benzophenone fungicide metrafenone: Carbon-bromine bond cleavage mechanism. WATER RESEARCH 2021; 206:117775. [PMID: 34706320 DOI: 10.1016/j.watres.2021.117775] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/10/2021] [Accepted: 10/11/2021] [Indexed: 06/13/2023]
Abstract
Metrafenone (MF), as a new type of benzophenone fungicide, has been widely used in agriculture and is persistent in the environment. Understanding its photochemical fate is essential for the comprehensive evaluation of its ecological risk. In the present work, we reported a detailed study on the photochemical transformation of MF in aqueous solution under irradiation (at λ > 290 nm using a high pressure mercury lamp). MF was relatively photo-reactive showing a low polychromatic quantum yield of photolysis (1.06 × 10-4, 20 µM) counterbalanced by a significant light absorption above 290 nm. A series of photoproducts were identified by high resolution mass spectrometry (HR-MS) analysis, and three different pathways, including oxidation of the methyl group, debromination and replacement of bromine by hydroxyl group were proposed. Among them, debromination was identified as the dominating process that could be achieved via homolytic C-Br bond cleavage from singlet and triplet MF, as confirmed by laser flash photolysis (LFP) experiments and density functional theory (DFT) calculations. Toxicity assessment revealed that photochemical degradation reduced the ecotoxicity of MF efficiently. Nitrate ions and humic acid promoted the MF photolysis, while bicarbonate exhibited no effect. Results obtained in this work would increase our understanding on the environmental fate of MF in sunlit surface waters.
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Affiliation(s)
- Minghui Hong
- State Environmental Protection Key Lab of Environmental Risk Assessment and Control on Chemical Processes, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Xuerui Yang
- State Environmental Protection Key Lab of Environmental Risk Assessment and Control on Chemical Processes, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Xuewei Zhang
- State Environmental Protection Key Lab of Environmental Risk Assessment and Control on Chemical Processes, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Yuefei Ji
- College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Lei Zhou
- State Environmental Protection Key Lab of Environmental Risk Assessment and Control on Chemical Processes, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Guangli Xiu
- State Environmental Protection Key Lab of Environmental Risk Assessment and Control on Chemical Processes, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Zhigang Ni
- College of Material, Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, China
| | - Claire Richard
- Université Clermont Auvergne, CNRS, Sigma-Clermont, Institut de Chimie de Clermont-Ferrand, Aubière F-63178, France
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Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03675-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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4
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Briz-Cid N, Pose-Juan E, Nicoletti M, Simal-Gándara J, Fasoli E, Rial-Otero R. Influence of tetraconazole on the proteome profile of Saccharomyces cerevisiae Lalvin T73™ strain. J Proteomics 2020; 227:103915. [PMID: 32711165 DOI: 10.1016/j.jprot.2020.103915] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 07/14/2020] [Accepted: 07/17/2020] [Indexed: 11/16/2022]
Abstract
This work aimed to evaluate the modifications on the proteome profile of Saccharomyces cerevisiae T73™ strain as a consequence of its adaptive response to the presence of tetraconazole molecules in the fermentation medium. Pasteurised grape juices were separately supplemented with tetraconazole or a commercial formulation containing 12.5% w/v of tetraconazole at two concentration levels. In addition, experiments without fungicides were developed for comparative purposes. Proteome profiles of yeasts cultured in the presence or absence of fungicide molecules were different. Independently of the fungicide treatment applied, the highest variations concerning the control sample were observed for those proteins involved in metabolic processes, especially in the metabolism of nitrogen compounds. Tetraconazole molecules altered the abundance of several enzymes involved in the biosynthesis of amino acids, purines, and ergosterol. Moreover, differences in the abundance of several enzymes of the TCA cycle were found. Changes observed were different between the active substance and the commercial formulation. SIGNIFICANCE: The presence of fungicide residues in grape juice has direct implications on the development of the aromatic profile of the wine. These alterations could be related to changes in the secondary metabolism of yeasts. However, the molecular mechanisms involved in the response of yeasts to fungicide residues remains quite unexplored. Through this exhaustive proteomic study, alterations in the amino acids biosynthesis pathways due to the presence of the tetraconazole molecules were observed. Amino acids are precursors of some important higher alcohols and ethyl acetates (such as methionol, 2-phenylethanol, isoamyl alcohol or 2-phenylacetate). Besides, the effect of tetraconazole on the ergosterol biosynthesis pathway could be related to a higher production of medium-chain fatty acids and their corresponding ethyl acetates.
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Affiliation(s)
- Noelia Briz-Cid
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain
| | - Eva Pose-Juan
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain
| | - Maria Nicoletti
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Milan 20131, Italy
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain
| | - Elisa Fasoli
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Milan 20131, Italy.
| | - Raquel Rial-Otero
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain.
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Sieiro-Sampedro T, Briz-Cid N, Pose-Juan E, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Cancho-Grande B, Rial-Otero R. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds. Food Res Int 2020; 130:108930. [DOI: 10.1016/j.foodres.2019.108930] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/16/2019] [Accepted: 12/17/2019] [Indexed: 01/23/2023]
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Sieiro-Sampedro T, Pose-Juan E, Briz-Cid N, Figueiredo-González M, Torrado-Agrasar A, González-Barreiro C, Simal-Gandara J, Cancho-Grande B, Rial-Otero R. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism. Food Res Int 2019; 126:108566. [DOI: 10.1016/j.foodres.2019.108566] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/01/2019] [Accepted: 07/14/2019] [Indexed: 12/14/2022]
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Costa CLDA, Cerqueira MBR, Garda-Buffon J. Kresoxim-methyl and famoxadone as activators of toxigenic potential of Aspergillus carbonarius. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1860-1870. [PMID: 31599694 DOI: 10.1080/19440049.2019.1670869] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi species belonging to the genera Penicillium and Aspergillus. The contamination of grapes by ochratoxigenic species occurs worldwide in regions of tropical and temperate climates. Better control of fungal growth is achieved through good cultural practice and proper selection of fungicides. Kresoxim-methyl and famoxadone are the most common fungicides used in vineyards. This study aimed at analysing the OTA production and toxigenic potential of Aspergillus carbonarius under fungicide treatment with famoxadone and kresoxim-methyl. The growth rate of A. carbonarius was evaluated by measuring the glucosamine content and the diameter of the fungal colonies. OTA production was quantified by HPLC analysis. The treatment with fungicides, kresoxim-methyl and famoxadone, significantly reduced the fungal growth, by 76% and 60%, respectively. However, the mycotoxin production was greater in the fungicide-treated groups than the control group, showing that even though the fungicides were effective in controlling fungal growth, they were ineffective against mycotoxin production.
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Affiliation(s)
- Carmen Luiza De Azevedo Costa
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, Rio Grande do Sul, Brazil
| | - Maristela Barnes Rodrigues Cerqueira
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, Rio Grande do Sul, Brazil
| | - Jaqueline Garda-Buffon
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, Rio Grande do Sul, Brazil
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Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Briz-Cid N, Rial-Otero R, Cámara MA, Oliva J, Simal-Gandara J. Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines. Int J Mol Sci 2019; 20:E1447. [PMID: 30909373 PMCID: PMC6470954 DOI: 10.3390/ijms20061447] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 03/14/2019] [Accepted: 03/19/2019] [Indexed: 11/25/2022] Open
Abstract
The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed. For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times), and also a slight increase of the total phenolic index and the total anthocyanin content determined by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively. These results could be related to a higher development of acetic acid or lactic bacteria in the presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis was done to view the interrelationships between different variables (color and anthocyanins profile). The obtained model allowed the wines to be separated according to the fungicide treatment applied.
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Affiliation(s)
- Noelia Briz-Cid
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
| | - Raquel Rial-Otero
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
| | - Miguel A Cámara
- Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain.
| | - José Oliva
- Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
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López-Fernández O, Pose-Juan E, Yáñez R, Rial-Otero R, Simal-Gándara J. Modelling the isothermal degradation kinetics of metrafenone and mepanipyrim in a grape juice analog. Food Res Int 2018; 108:339-346. [PMID: 29735065 DOI: 10.1016/j.foodres.2018.03.058] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 02/28/2018] [Accepted: 03/20/2018] [Indexed: 11/17/2022]
Abstract
Five photodegradation products of metrafenone (MTF) and six of mepanipyrim (MEP) were identified in synthetic grape juice at 25 °C and the structures of the main reaction products established. The degradation of MTF and MEP was modelled by using three different strategies involving monitoring (a) the disappearance of the parent compound, (b) the conversion of the parent compound into its main structurally related reaction products and (c) the degradation of the parent compound to all intermediates and degradation end-products. The kinetic coefficients of degradation for these fungicides were determined and the corresponding half-lives found to be 20.8 h for MFT and 10.1 h for MEP. The proposed models afford reasonably accurate interpretation of the experimental data. Based on the results, modelling the kinetics of disappearance of the parent compound by itself does not ensure the best fit of the degradation behaviour of the fungicides.
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Affiliation(s)
- Olalla López-Fernández
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, E-32004 Ourense, SPAIN
| | - Eva Pose-Juan
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, E-32004 Ourense, SPAIN
| | - Remedios Yáñez
- Department of Chemical Engineering, University of Vigo, Ourense Campus, E-32004 Ourense, SPAIN
| | - Raquel Rial-Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, E-32004 Ourense, SPAIN.
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, E-32004 Ourense, SPAIN.
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Briz-Cid N, Castro-Sobrino L, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. Fungicide residues affect the sensory properties and flavonoid composition of red wine. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Influence of matrix on the bioavailability of nine fungicides in wine grape and red wine. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-017-3031-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Wang S, Liu Y, Sun H. Determination of metrafenone in bitter gourd and soil by GC with ECD. Food Chem 2016; 196:170-3. [DOI: 10.1016/j.foodchem.2015.09.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 09/05/2015] [Accepted: 09/06/2015] [Indexed: 11/28/2022]
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Mulero J, Martínez G, Oliva J, Cermeño S, Cayuela J, Zafrilla P, Martínez-Cachá A, Barba A. Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides. Food Chem 2015; 180:25-31. [DOI: 10.1016/j.foodchem.2015.01.141] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2014] [Revised: 01/19/2015] [Accepted: 01/26/2015] [Indexed: 10/24/2022]
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Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content. Food Chem 2015; 180:55-63. [DOI: 10.1016/j.foodchem.2015.02.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 01/25/2015] [Accepted: 02/02/2015] [Indexed: 11/21/2022]
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Ferreira V, Fernandes F, Pinto-Carnide O, Valentão P, Falco V, Martín JP, Ortiz JM, Arroyo-García R, Andrade PB, Castro I. Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile. Food Chem 2015; 194:117-27. [PMID: 26471534 DOI: 10.1016/j.foodchem.2015.07.142] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Revised: 07/27/2015] [Accepted: 07/28/2015] [Indexed: 10/23/2022]
Abstract
A germplasm set of twenty-five grapevine accessions, forming eleven groups of possible berry skin color mutants, were genotyped with twelve microsatellite loci, being eleven of them identified as true color mutants. The polyphenolic profiling of the confirmed mutant cultivars revealed a total of twenty-four polyphenols, comprising non-colored compounds (phenolic acids, flavan-3-ols, flavonols and a stilbene) and anthocyanins. Results showed differences in the contribution of malvidin-3-O-glucoside to the characteristic Pinot Noir anthocyanins profile. Regarding the two Pique-Poul colored variants, the lighter variant was richer than the darker one in all classes of compounds, excepting anthocyanins. In Moscatel Galego Roxo the F3'H pathway seems to be more active than F3'5'H, resulting in higher amounts of cyanidin, precursor of the cyanidin derivatives. As far as we are aware, this is the first time that a relationship between the content of polyphenolic compounds is established in groups of grape berry skin color mutant cultivars.
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Affiliation(s)
- Vanessa Ferreira
- Centro de Investigação e de Tecnologias Agro-Ambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; Centro de Biotecnología y Genómica de Plantas (CBGP), Campus de Montegancedo, Autovía M40, km38, 28223 Pozuelo de Alarcón, Madrid, Spain
| | - Fátima Fernandes
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal
| | | | - Patrícia Valentão
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal
| | - Virgílio Falco
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Juan Pedro Martín
- Dpto. de Biotecnología-Biología Vegetal, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitária s/n, 28040 Madrid, Spain
| | - Jesús María Ortiz
- Dpto. de Biotecnología-Biología Vegetal, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitária s/n, 28040 Madrid, Spain
| | - Rosa Arroyo-García
- Centro de Biotecnología y Genómica de Plantas (CBGP), Campus de Montegancedo, Autovía M40, km38, 28223 Pozuelo de Alarcón, Madrid, Spain
| | - Paula B Andrade
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal
| | - Isaura Castro
- Centro de Investigação e de Tecnologias Agro-Ambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal.
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Briz-Cid N, Figueiredo-González M, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. The measure and control of effects of botryticides on phenolic profile and color quality of red wines. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.043] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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