Literature DB >> 36264899

Phytochemical profile of Brazilian grapes (Vitis labrusca and hybrids) grown on different rootstocks.

Marlon Jocimar Rodrigues da Silva1, Ana Paula Maia Paiva2, Joyce Fagundes de Souza3, Carla Valéria da Silva Padilha4, Letícia Silva Pereira Basílio2, Marcos Dos Santos Lima4, Giuliano Elias Pereira5, Luiz Claudio Corrêa5, Fabio Vianello6, Giuseppina Pace Pereira Lima7, Mara Fernandes Moura8, Marco Antonio Tecchio2.   

Abstract

Important factors may influence the bioactive compounds in grapes, including scion-rootstock interaction. Therefore, the bioactive compounds and antioxidant activity in grape skin and pulp fractions of 'Isabel Precoce', 'BRS Carmem', 'BRS Cora', 'BRS Violeta' and 'IAC 138-22 Máximo' were assessed. These cultivars, from genetic improvement programs in Brazil, have good adaptation to subtropical and tropical climate conditions, and can be widely used by winegrowers aiming at adding value to the grape. All grapevines were grafted onto 'IAC 766' and 'IAC 572' rootstocks under tropical conditions in Brazil. The highest concentration of bioactive compounds was found in skins of 'BRS Violeta', followed by 'IAC 138-22 Máximo', both grafted onto 'IAC 766'. There was a strong correlation between phenolic content and antioxidant properties, since antioxidant activity also decreased in the sequence: 'BRS Violeta' > 'IAC 138-22 Máximo' > 'BRS Cora' > 'BRS Carmem' > 'Isabel Precoce'. Skin from hybrid grapes ('BRS Violeta', 'IAC 138-22 Máximo', 'BRS Cora' and 'BRS Carmem') grafted in both rootstocks contains higher levels of (poly)phenolic compounds and antioxidant activity than 'Isabel Precoce' (V. labrusca). Skin from 'BRS Violeta' grafted onto 'IAC 766' stand out from the others due to their high content of bioactive compounds.

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Year:  2022        PMID: 36264899      PMCID: PMC9584379          DOI: 10.1371/journal.pone.0275489

Source DB:  PubMed          Journal:  PLoS One        ISSN: 1932-6203            Impact factor:   3.752


  13 in total

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2.  Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.

Authors:  Marcos dos Santos Lima; Maria da Conceição Prudêncio Dutra; Isabela Maia Toaldo; Luiz Claudio Corrêa; Giuliano Elias Pereira; Débora de Oliveira; Marilde Terezinha Bordignon-Luiz; Jorge Luiz Ninow
Journal:  Food Chem       Date:  2015-04-11       Impact factor: 7.514

3.  Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena.

Authors:  Milene Teixeira Barcia; Paula Becker Pertuzatti; Sergio Gómez-Alonso; Helena Teixeira Godoy; Isidro Hermosín-Gutiérrez
Journal:  Food Chem       Date:  2014-03-12       Impact factor: 7.514

4.  Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects.

Authors:  Isabela Maia Toaldo; Fernanda Alves Cruz; Tatiana de Lima Alves; Jefferson Santos de Gois; Daniel L G Borges; Heloisa Pamplona Cunha; Edson Luiz da Silva; Marilde T Bordignon-Luiz
Journal:  Food Chem       Date:  2014-10-23       Impact factor: 7.514

5.  Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.

Authors:  Marlon Jocimar Rodrigues da Silva; Carla Valéria da Silva Padilha; Marcos Dos Santos Lima; Giuliano Elias Pereira; Waldemar Gastoni Venturini Filho; Mara Fernandes Moura; Marco Antonio Tecchio
Journal:  Food Chem       Date:  2019-03-13       Impact factor: 7.514

6.  Bioactive compounds of juices from two Brazilian grape cultivars.

Authors:  Juliana Kelly da Silva; Cinthia Baú Betim Cazarin; Luiz Claudio Correa; Ângela Giovana Batista; Cibele Priscila Busch Furlan; Aline Camarão Telles Biasoto; Giuliano Elias Pereira; Adriano Costa de Camargo; Mário Roberto Maróstica Junior
Journal:  J Sci Food Agric       Date:  2015-07-14       Impact factor: 3.638

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Authors:  Xiao-Ling Li; Chun-Rong Wang; Xiao-Yang Li; Yu-Xin Yao; Yu-Jin Hao
Journal:  Food Chem       Date:  2013-02-19       Impact factor: 7.514

8.  Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.

Authors:  Marcos Dos Santos Lima; Igor de Souza Veras Silani; Isabela Maia Toaldo; Luiz Claudio Corrêa; Aline Camarão Telles Biasoto; Giuliano Elias Pereira; Marilde T Bordignon-Luiz; Jorge Luiz Ninow
Journal:  Food Chem       Date:  2014-04-01       Impact factor: 7.514

9.  Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.

Authors:  Suzana Lucy Nixdorf; Isidro Hermosín-Gutiérrez
Journal:  Anal Chim Acta       Date:  2009-12-02       Impact factor: 6.558

10.  The cardioprotective effects of citric Acid and L-malic Acid on myocardial ischemia/reperfusion injury.

Authors:  Xilan Tang; Jianxun Liu; Wei Dong; Peng Li; Lei Li; Chengren Lin; Yongqiu Zheng; Jincai Hou; Dan Li
Journal:  Evid Based Complement Alternat Med       Date:  2013-05-14       Impact factor: 2.629

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