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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
13/12/2020 |
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Data da última atualização: |
16/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOMEZ, H. A. G.; MARQUES, M. O. M; BORGES, C. O.; MINATE, I. O.; MONTEIRO, G. C.; RITSCHEL, P. S.; ZANUS, M. C.; DIAMANTE, M. S.; KLUGE, R. A.; LIMA; LIMA, G. P. P. |
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Afiliação: |
HECTOR ALONZO GOMEZ GOMEZ, Department of Food Technology, Universidad Nacional de Agricultura, Barrio El Espino, Catacamas, Honduras; MARCIA ORTIZ MAYO MARQUES, Agronomic Institute, Campinas, Brazil; CRISTINE VANZ BORGES, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil; IGOR OTAVIO MINATEL, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil; GEAN CHARLES MONTEIRO, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil; PATRICIA SILVA RITSCHEL, CNPUV; MAURO CELSO ZANUS, CNPUV; MARLA SILVIA DIAMANTE, Department of Biological Science, Escola Superior de Agricultura,‘Luiz de Queiroz’, University of São Paulo, 13.418-900, Piracicaba, • São Paulo, Brazi; RICARDO ALFREDO KLUGE, • Department of Biological Science, Escola Superior de Agricultura, ‘Luiz de Queiroz’, University of São Paulo, 13.418-900, Piracicaba, São Paulo, Brazi; GIUSEPPINA PACE PEREIRA LIMA; GIUSEPPINA PACE PEREIRA LIMA, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil. |
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Título: |
Biogenic amines and the antioxidant capacity of juice and wine from brazilian hybrid grapevines. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Plant Foods for Human Nutrition, v. 75, p. 258-264, March 2020. |
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DOI: |
https://doi.org/10.1007/s11130-020-00811-5 |
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Idioma: |
Inglês |
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Conteúdo: |
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from ?BRS Rúbea? showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from ?Seleção 34? and its higher content was detected in ?BRS Carmem? (3.55 mg/L). Juices elaborated from ?BRS Violeta? showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from ?Violeta? presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes ?BRS Violeta? and wines from ?BRS Violeta?, ?Seleção 34? and ?Seleção 13? had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking. |
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Palavras-Chave: |
Juice. |
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Thesaurus Nal: |
Antioxidant activity; Histamine; Serotonin; Tyramine; Wines. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/219123/1/Gomez2020-Article-BiogenicAminesAndTheAntioxidan.pdf
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Marc: |
LEADER 01911naa a2200325 a 4500
001 2128033
005 2020-12-16
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11130-020-00811-5$2DOI
100 1 $aGOMEZ, H. A. G.
245 $aBiogenic amines and the antioxidant capacity of juice and wine from brazilian hybrid grapevines.$h[electronic resource]
260 $c2020
520 $aSome biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from ?BRS Rúbea? showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from ?Seleção 34? and its higher content was detected in ?BRS Carmem? (3.55 mg/L). Juices elaborated from ?BRS Violeta? showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from ?Violeta? presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes ?BRS Violeta? and wines from ?BRS Violeta?, ?Seleção 34? and ?Seleção 13? had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking.
650 $aAntioxidant activity
650 $aHistamine
650 $aSerotonin
650 $aTyramine
650 $aWines
653 $aJuice
700 1 $aMARQUES, M. O. M
700 1 $aBORGES, C. O.
700 1 $aMINATE, I. O.
700 1 $aMONTEIRO, G. C.
700 1 $aRITSCHEL, P. S.
700 1 $aZANUS, M. C.
700 1 $aDIAMANTE, M. S.
700 1 $aKLUGE, R. A.
700 1 $aLIMA
700 1 $aLIMA, G. P. P
773 $tPlant Foods for Human Nutrition$gv. 75, p. 258-264, March 2020.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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| Registros recuperados : 179 | |
| 4. |  | ZANUS, M. C. A elaboração de vinhos de qualidade. In: SEMINÁRIO DE FRUTICULTURA DA FRONTEIRA OESTE, 2.; ENCONTRO CIENTÍFICO DE FRUTICULTURA DO BIOMA PAMPA, 1., 2007, Uruguaiana. Anais e resumos. Uruguaiana: PUCRS, Campus Uruguaiana, 2007. p. 21-30. Disponível também em CD.| Tipo: Artigo de Divulgação na Mídia |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 14. | | ZANUS, M. C. O nome do rosé. In: ANUÁRIO Brasileiro da Uva e do Vinho. Santa Cruz do Sul: Gazeta, 2007. p. 56-59.| Tipo: Artigo de Divulgação na Mídia |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 15. | | ZANUS, M. C. Panorama da vitivinicultura brasileira. In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Palestras... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015. XV Congresso Latino-Americano de Viticultura e Enologia E XIII Congresso Brasileiro de Viticultura e Enologia. Bento Gonçalves-RS, 3 a 7 de Novembro de 2015.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 19. | | ZORZAN, C.; ZANUS, M. C. Comparação de vinhos Ancellotta e Tannat quanto à acidez, taninos, antocianinas e coloração. In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 10.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 11.; SEMINÁRIO FRANCO-BRASILEIRO DE VITICULTURA E ENOLOGIA, 2., 2005, Bento Gonçalves. Anais... Bento Gonçalves: Embrapa Uva e Vinho, 2005. p. 335.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 179 | |
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