Data/hora: 16/06/2024 17:27:40

Biblioteca(s): | Embrapa Semiárido; Embrapa Uva e Vinho.
Data corrente: | 09/01/2020
Data da última atualização: | 09/01/2020
Autoria: | DA SILVA, M. J. R.; PADILHA, C. V. da S.; LIMA, M. dos S.; PEREIRA, G. E.; VENTURINI FILHO, W. G.; MOURA, M. F.; TECCHIO, M. A.
Afiliação: | Marlon Jocimar Rodrigues da Silva, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil; Carla Valéria da Silva Padilha, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazil; Marcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Waldemar Gastoni Venturini Filho, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil; Mara Fernandes Moura, Centro APTA de Frutas, Instituto Agronômico, Avenida Luiz Pereira do Santos, 1500, CEP 13.214-820, Jundiaí, SP, Brazil; Marco Antonio Tecchio, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.
Título: | Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.
Ano de publicação: | 2019
Fonte/Imprenta: | Food Chemistry, v. 289, p. 714-722, 2019.
DOI: | https://doi.org/10.1016/j.foodchem.2019.03.060
Idioma: | Inglês
Conteúdo: | The 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.
Palavras-Chave: | Ácidos orgânicos; Capacidade antioxidante; Color measurements; Composto bioativo; Hybrid grapes; Scion-rootstock combination; Suco de uva; Variedade BRS Carmem; Variedade BRS Cora; Variedade Isabel Precoce; VariedadeIAC 13; Vitis labruscaL.
Thesagro: | Uva.
Thesaurus Nal: | Phenolic compounds; Resveratrol.

Categoria do assunto:

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X Pesquisa, Tecnologia e Engenharia

URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/208383/1/1-s2.0-S0308814619305370-main.pdf
Registro original: | Embrapa Uva e Vinho (CNPUV)

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