02179naa a2200385 a 450000100080000000500110000800800410001902400560006010000230011624501650013926000090030452009810031365000230129465000160131765000080133365300230134165300280136465300230139265300220141565300180143765300320145565300160148765300250150365300230152865300290155165300200158065300200160070000250162070000200164570000190166570000270168470000170171170000190172877300460174721184042020-01-09       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2019.03.0602DOI1 aDA SILVA, M. J. R.  aGrape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.h[electronic resource]  c2019  aThe objective of this study was to assess the content of bioactive compounds, organic acids and antioxidantcapacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown onthe 'IAC 766?and 'IAC 572?rootstocks under tropical conditions in Brazil. In general, the color attributes of the'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast,'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins,flavonols,trans-re-sveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all thejuices presented higher sugar accumulation when 'IAC 766?was used. This rootstock also contributed to theaccumulation oft-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However,the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572?rootstock was used.  aPhenolic compounds  aResveratrol  aUva  aÁcidos orgânicos  aCapacidade antioxidante  aColor measurements  aComposto bioativo  aHybrid grapes  aScion-rootstock combination  aSuco de uva  aVariedade BRS Carmem  aVariedade BRS Cora  aVariedade Isabel Precoce  aVariedadeIAC 13  aVitis labruscaL1 aPADILHA, C. V. da S.1 aLIMA, M. dos S.1 aPEREIRA, G. E.1 aVENTURINI FILHO, W. G.1 aMOURA, M. F.1 aTECCHIO, M. A.  tFood Chemistrygv. 289, p. 714-722, 2019.