Search Results (6)

Grapes are rich in bioactive compounds, including phenolics and anthocyanins, which exhibit antioxidant properties and offer potential health benefits. The accumulation of these compounds is influenced by agronomic practices, particularly rootstock selection and training systems. This study evaluated the effects of different rootstocks (‘IAC 766 Campinas’ and ‘106-8 Mgt’) and training systems (low and high vertical shoot positioning) on the polyphenolic composition and antioxidant activity in the skins and pulps of Vitis labrusca and Brazilian hybrid grapes. The analyses included total phenolics, total flavonoids, monomeric anthocyanins, and antioxidant activity (DPPH and FRAP assays), as well as the individual polyphenolic profile in grape skins. The results indicated that both rootstock and training system significantly affected the accumulation of bioactive compounds and antioxidant capacity. Grapes trained on high trellises exhibited higher concentrations of bioactive compounds, while those from low trellises showed an enhanced phenolic composition. Among Vitis labrusca varieties, ‘Bordô’ had the highest bioactive compounds, while ‘Isabel’ stood out for specific phenolic acids. In hybrid cultivars, the ‘106-8 Mgt’ rootstock boosted antioxidant compounds, while ‘IAC 766 Campinas’ enhanced flavonoid, anthocyanin, and phenolic acid levels. Malvidin-3-O-glucoside emerged as the predominant anthocyanin. These findings underscore the importance of optimizing rootstock selection and training systems to enhance the phenolic composition and antioxidant potential of grapes. Full article

This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs), including anthocyanins, flavonols, and hydroxycinnamic acid derivatives, using HPLC-DAD-ESI-MS/MS, were conducted. Sensory quality was also assessed through an acceptance and sensory profile analysis using the rate-all-that-apply methodology. The results showed that the FC had physicochemical characteristics similar to other structured fruits that use hydrocolloids. Additionally, they presented a complex composition of PCs, predominantly including anthocyanins derived from malvidin (tri-substituted methoxylated anthocyanins), notably cumarylated ones. Flavonols compounds comprised the 3-glucoside series of myricetin, quercetin, laricitrin, kaempferol, isorhamnetin, and syringetin; the 3-galactoside series of myricetin and quercetin; and the 3-glucuronic acid series of myricetin and quercitin, along with rutin. The presence of caftaric acid, coutaric acid, fertaric acid, and p-coumaroyl-glucose was also detected, alongside caffeic acid-O-glucoside 1, caffeic acid-O-glucoside 2, chlorogenic acid, 4-O-p-coumaroylquinic acid, and dicaffeoylquinic acid. In conclusion, the selection of natural ingredients was technologically suitable for obtaining an FC. Despite using conventional drying at 60 °C, the product showed notable concentrations of PCs and also achieved great sensory acceptance. Full article

The phenolic profile and antioxidant activity of whole grape juices from Vitis labrusca and Brazilian hybrids in two training systems were analyzed. Genotypes of V. labrusca (‘Bordô’ and ‘Isabel’) and Brazilian hybrids (‘IAC 138-22 Máximo’ and ‘BRS Violeta’) were grafted onto the rootstock ‘IAC 766 Campinas’ (106-8 ‘Mgt’ × Vitis caribaea) and trained on low and high trellis. After harvest, the grapes were destemmed and the berries macerated in a roller crusher. Following hot extraction without pressurization of the pomace and gentle pressing of the blend (skins, must, and seeds), the juices were bottled in amber glass bottles and pasteurized. The physicochemical and colorimetric parameters of the juices, as well as the levels of flavonoids, phenolic compounds, total monomeric anthocyanins, antioxidant activity, and polyphenolic profile, were evaluated. The juices were also subjected to sensory analysis (CAAE: 65549817.7.0000.5411). There was broad variation in all assessed characteristics. The results obtained demonstrate that the training system and grape genotype used in juice production are highly related to the presence of sugars, acidity, and bioactive compounds. Juices made from ‘Bordô’, ‘IAC 138-22 Máximo’ and ‘BRS Violeta’ grapes stood out from ‘Isabel’ juices, the main grape variety used in Brazilian juice and wine production. All juices contain bioactive compounds in considerable concentrations, indicating beverages with high antioxidant activity and, consequently, high biological potential, with the use of high trellis in vine cultivation potentially increasing concentrations. Full article

The choice of training system impacts the architecture and physiological characteristics of grapevines, affecting grape production and quality. Continuous studies are necessary to optimize viticulture production in Brazil. This study aimed to evaluate the effects of rootstocks and different training systems on the production and quality of ‘IAC 138-22 Máximo’ and ‘BRS Violeta’ grapevines for juice and wine. The experiment was conducted over two productive cycles (2019/2020 and 2020/2021) in an experimental vineyard at the Advanced Center for Fruit Research as part of the Agronomic Institute (IAC), in Jundiaí, São Paulo, Brazil (23°06′ S, 46°55′ W, and 745 m altitude). For each cultivar, a randomized block design in a 2 × 2 factorial scheme was used, with two rootstocks (‘IAC 766 Campinas’ and 106-8 ‘Mgt’) and two training systems (low and high trellises), with five blocks of three plants per experimental plot. In both cycles, the gas exchange and grapevine production, the chemical characteristics of the grape juice (must), and the chemical compounds in the berry skins were evaluated. The rootstocks and training systems influenced the variables evaluated in both cultivars, with the high trellis system providing the best results. This approach increased the photosynthetic rate, improved water-use efficiency, elevated grapevine production, and enhanced fruit quality. Therefore, its use is recommended for training grapevines. Regarding rootstocks, the best scion–rootstock affinity was found between hybrid grapevines and ‘IAC 766 Campinas’. Full article

The BRS Carmem grape was developed as an alternative for processing juices and wines. This study aimed to determine the phenolic compounds (PC) in the edible parts of this grape from two harvests—one harvested at ideal maturation time and another when the grapes were still immature—using HPLC-DAD-ESI-MS/MS. Student’s t-test was used (α = 0.05) to evaluate differences in the PC content between the edible parts and between the harvests. Both skins showed a predominance of flavonols, anthocyanins, hydroxycinnamic acids derivatives (HCAD) and stilbenes, with higher concentrations for harvest 1 than harvest 2. For both harvests (harvest 1 and harvest 2), the HCAD (mg of caftaric acid•kg fruit⁻¹) was higher in whole grapes (383.98 and 67.09) than in their skins (173.95 and 21.74), with a predominance of trans-caffeic acid for all samples; the flavan-3-ols and proanthocyanidins (mg of (+)-catechin•kg fruit⁻¹) presented higher concentrations in the seeds (flavan-3-ols: 203.20 and 182.71, proanthocyanidins: 453.57 and 299.86) than in the skins (flavan-3-ols: 1.90 and 4.56, proanthocyanidins: 37.58 and 98.92); the stilbenes concentration (µg 3-glc-resveratrol•kg fruit⁻¹) was higher for the seeds from harvest 2 (896.25) than those from harvest 1 (48.67). BRS Carmem grapes contain a phenolic composition complex, and still have a relevant concentration of flavonols, anthocyanins and stilbenes, even when immature. Full article

The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact. Full article