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Colombo RC, Roberto SR, da Cruz MA, de Carvalho DU, Yamamoto LY, Nixdorf SL, Pérez-Navarro J, Gómez-Alonso S, Shahab M, Ahmed S, Gonçalves LSA, de Souza RT, Hermosín-Gutiérrez I. Characterization of the phenolic ripening development of ‘BRS Vitoria’ seedless table grapes using HPLC–DAD–ESI-MS/MS. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103693] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Colombo RC, Roberto SR, Nixdorf SL, Pérez-Navarro J, Gómez-Alonso S, Mena-Morales A, García-Romero E, Azeredo Gonçalves LS, da Cruz MA, de Carvalho DU, Madeira TB, Watanabe LS, de Souza RT, Hermosín-Gutiérrez I. Analysis of the phenolic composition and yield of 'BRS Vitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS. Food Res Int 2019; 130:108955. [PMID: 32156395 DOI: 10.1016/j.foodres.2019.108955] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 12/20/2019] [Accepted: 12/22/2019] [Indexed: 01/11/2023]
Abstract
Grapes are considered to be a major source of phenolic compounds as compared with other fruits. To improve the quality of table grapes, some techniques like thinning can be used. In addition, grape cultivars with distinct characteristics are directly linked to its phenolic profile. This study aimed to identify and quantify the phenolic compound profile and yield of the hybrid 'BRS Vitoria' seedless table grape under different bunch densities, using a combination of solid-phase extraction (SPE) methodologies and analytical high-performance liquid chromatography-diode array detector with tandem mass spectrometry (HPLC-DAD-ESI-MS/MS). A trial was carried out in 2016, in a commercial vineyard at Marialva, state of Parana (South Brazil). Three weeks after anthesis, the following bunch densities were evaluated: 4.0, 4.5, 5.0, 5.5, and 6 bunches per m2 (corresponding to an estimation of 16, 18, 20, 22, and 24 tons ha-1). The randomized block design was used as a statistical model with each treatment was replicated four times, with one vine per plot. Different characteristics were evaluated at harvest, e.g., soluble solids content (SS), total acidity (TA), maturation index (MI = SS/TA), bunch and berry masses, yield, as well hydroxycinnamic acid derivative (HCAD), anthocyanin, flavonol, and flavan-3-ol contents by HPLC-DAD-ESI-MS/MS analysis. The evaluated bunch densities did not interfere with the physicochemical characteristics of the berries, such as SS and MI. Under the density of 6.0 bunches per m2, the highest yield of 25 tons ha-1 was reached. Under all bunch densities, the phenolic profile presented the same compounds, but at different concentrations. Under a density of 5.0 bunches per m2, the compounds belonging to the anthocyanin and flavonol families were present in high concentrations. In contrast, at the densities of 4.0 and 4.5 bunches per m2, there was a reduction in the flavan-3-ol content. With respect to stilbenes, only the trans-piceid and its cis- isomer were detected. However, their concentrations had no significant influence on the evaluated bunch densities.
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Affiliation(s)
- Ronan Carlos Colombo
- Agricultural Science Department, Federal Technological University of Parana, 85601-970 Francisco Beltrão, PR, Brazil
| | - Sergio Ruffo Roberto
- Agricultural Research Center, Londrina State University, 86057-970 Londrina, PR, Brazil.
| | - Suzana Lucy Nixdorf
- Development of Instrumentation and Analytical Automation Laboratory, Department of Chemistry, Londrina State University, 86057-970 Londrina, PR, Brazil
| | - José Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Adela Mena-Morales
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | | | | | | | - Tiago Bervelieri Madeira
- Development of Instrumentation and Analytical Automation Laboratory, Department of Chemistry, Londrina State University, 86057-970 Londrina, PR, Brazil
| | - Lycio Shinji Watanabe
- Development of Instrumentation and Analytical Automation Laboratory, Department of Chemistry, Londrina State University, 86057-970 Londrina, PR, Brazil
| | | | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
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Maria de Carvalho Tavares I, Bonatto Machado de Castilhos M, Aparecida Mauro M, Mota Ramos A, Teodoro de Souza R, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Silva Lago-Vanzela E. BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. Food Chem 2019; 298:124971. [PMID: 31260997 DOI: 10.1016/j.foodchem.2019.124971] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 05/14/2019] [Accepted: 06/09/2019] [Indexed: 11/26/2022]
Abstract
The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intense purplish color. It was used as raw material for the production of juice and dehydrated products using foam mat drying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSn allowed the evaluation of the quantitative and qualitative changes of the main PCs (anthocyanins, flavonols and hydroxycinnamic acid derivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtain grape juice allowed a greater extraction of flavonols and, mainly derivatives of hydroxycinnamic acids, when compared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at the same time, for the reduction of the processing time. The powdered products presented considerable concentrations of total PCs (3-5 mg/g) and antioxidant activity (32-79 (DPPH) or 17-27 (FRAP) mg/g).
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Affiliation(s)
- Iasnaia Maria de Carvalho Tavares
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | | | - Maria Aparecida Mauro
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Afonso Mota Ramos
- University of Vicosa (UFV), Avenida Peter Henry Rolfs, s/n, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil.
| | | | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.
| | - Eleni Gomes
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Roberto Da-Silva
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Isidro Hermosín-Gutiérrez
- Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.
| | - Ellen Silva Lago-Vanzela
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
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Olivati C, de Oliveira Nishiyama YP, de Souza RT, Janzantti NS, Mauro MA, Gomes E, Hermosín-Gutiérrez I, da Silva R, Lago-Vanzela ES. Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar. Food Res Int 2019; 116:190-199. [DOI: 10.1016/j.foodres.2018.08.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/30/2018] [Accepted: 08/02/2018] [Indexed: 11/25/2022]
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Czepak MP, Costa A, Pereira GE, Souza RTD, Gonçalves LC, Schmildt AER. Physicochemical characterization of wines obtained of cultivar Isabel (hybrid of Vitis vinifera×Vitis labrusca) from different Brazilian states. BIO Web Conf 2016. [DOI: 10.1051/bioconf/20160702020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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