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Registro Completo |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
11/12/2018 |
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Data da última atualização: |
11/12/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOMES, T. M.; TOALDO, I. M.; HAAS, C. S.; BURIN, V. M.; CALIARI, V.; LUNA, A.; GOIS, J. S.; BORDIGNON-LUIZ, M. T. |
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Título: |
Differential contribution of grape peel, pulp, and seed to bioaccessibility of micronutrients and major polyphenolic compounds of red and white grapes through simulated human digestion. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Journal of Functional Foods, Amsterdã, v. 52, p. 699-708, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
The composition and bioaccessibility of grape polyphenols and minerals is influenced by grape variety and
matrix. Grape constituents may be determinant for the absorption of bioactives and are crucial for exploring
grape by-products as functional food ingredients. In this study, the peel, pulp, and seeds of Vitis labrusca L. grapes
were characterized by LC-DAD and ICP OES and changes in polyphenols, macro- and microelements were
monitored using simulated human digestion. The pulp and seeds were characterized by flavanols, and the peels
were high in phenolic acids. After the digestion, the highest bioaccessibility was found for quercetin (85%),
while anthocyanins diglucosides were more bioaccessible in the gastric phase (153% and 113% for malvidin and
cyanidin, respectively). The digestion of grape peels resulted in higher bioaccessibility of most minerals, suggesting
the nutritional value of this constituent. These changes provide a step further towards applications and
bioactive relevance of the grape parts. |
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Palavras-Chave: |
Elemental composition; Grape; In vitro digestion; Polyphenolic profile; Vitis labrusca L. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 01890naa a2200265 a 4500
001 1128128
005 2018-12-11
008 2018 bl uuuu u00u1 u #d
100 1 $aGOMES, T. M.
245 $aDifferential contribution of grape peel, pulp, and seed to bioaccessibility of micronutrients and major polyphenolic compounds of red and white grapes through simulated human digestion.$h[electronic resource]
260 $c2018
520 $aThe composition and bioaccessibility of grape polyphenols and minerals is influenced by grape variety and matrix. Grape constituents may be determinant for the absorption of bioactives and are crucial for exploring grape by-products as functional food ingredients. In this study, the peel, pulp, and seeds of Vitis labrusca L. grapes were characterized by LC-DAD and ICP OES and changes in polyphenols, macro- and microelements were monitored using simulated human digestion. The pulp and seeds were characterized by flavanols, and the peels were high in phenolic acids. After the digestion, the highest bioaccessibility was found for quercetin (85%), while anthocyanins diglucosides were more bioaccessible in the gastric phase (153% and 113% for malvidin and cyanidin, respectively). The digestion of grape peels resulted in higher bioaccessibility of most minerals, suggesting the nutritional value of this constituent. These changes provide a step further towards applications and bioactive relevance of the grape parts.
653 $aElemental composition
653 $aGrape
653 $aIn vitro digestion
653 $aPolyphenolic profile
653 $aVitis labrusca L
700 1 $aTOALDO, I. M.
700 1 $aHAAS, C. S.
700 1 $aBURIN, V. M.
700 1 $aCALIARI, V.
700 1 $aLUNA, A.
700 1 $aGOIS, J. S.
700 1 $aBORDIGNON-LUIZ, M. T.
773 $tJournal of Functional Foods, Amsterdã$gv. 52, p. 699-708, 2018.
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Epagri-Sede (Epagri-Sede) |
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Registro Completo
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
27/11/2017 |
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Data da última atualização: |
27/11/2017 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
GOMES, T. M.; PANCERI, C.; MACHADO, B.; BRIGHENTI, A. F.; ESPOSITO, L.; BORDIGNON-LUIZ, M. T. |
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Título: |
Evaluation of the influence of natural fertilizers in phenolic composition during the maturation of the grape. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: GIESCO INTERNATIONAL MEETING, 20., 2017, Mendoza, Argentina. Annals... Mendoza, Argentina: Giesco, 2017. p. 936-942. |
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Idioma: |
Inglês |
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Conteúdo: |
The use of natural fertilizers such as silicon and calcium chloride is a potential strategy to improve grape resistance versus fungal diseases due to changes in berries physical characteristic and secondary metabolites synthesis. The purpose of this work was to study the effect of calcium chloride and silicon on grapes phenolic composition during maturation. The experiment took place in a commercial vineyard, situated in the city of São Joaquim (28°17'38"S, 49°55'54"W, altitude 1.250 m), Santa Catarina, Brazil, 2017 vintage. The evaluated variety was Sauvignon Blanc. Treatments with calcium chloride (0; 0.5%; 1.0% and 1.5%) and silicon (0; 0.04%; 0.08% e 0.12% ofSodium metasilicate) were applied singly into vegetative period: buckshot berries, veraison, beginning of berry softness, and 15 days before the harvest. Grape berries were sampled four times during grape maturation. And total polyphenols, total flavanols, o-diphenols, browning index and antioxidant activity were analyzed. The phenolic composition has shown a significant difference (p<0.05) between control and the other treatments. The application of 0.5% of calcium chloride resulted in highest contentsof total polyphenols and antioxidant activity. Berries treated with 0.08% and 0.12% of silicon, obtained highest values of phenolic composition and antioxidant activity. Further studies will beperformed to determine the effect of this natural fertilizers on wine phenolic composition. |
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Palavras-Chave: |
calcium; phenolic composition; Sauvignon Blanc; silicon. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02217naa a2200229 a 4500
001 1126936
005 2017-11-27
008 2017 bl uuuu u00u1 u #d
100 1 $aGOMES, T. M.
245 $aEvaluation of the influence of natural fertilizers in phenolic composition during the maturation of the grape.$h[electronic resource]
260 $c2017
520 $aThe use of natural fertilizers such as silicon and calcium chloride is a potential strategy to improve grape resistance versus fungal diseases due to changes in berries physical characteristic and secondary metabolites synthesis. The purpose of this work was to study the effect of calcium chloride and silicon on grapes phenolic composition during maturation. The experiment took place in a commercial vineyard, situated in the city of São Joaquim (28°17'38"S, 49°55'54"W, altitude 1.250 m), Santa Catarina, Brazil, 2017 vintage. The evaluated variety was Sauvignon Blanc. Treatments with calcium chloride (0; 0.5%; 1.0% and 1.5%) and silicon (0; 0.04%; 0.08% e 0.12% ofSodium metasilicate) were applied singly into vegetative period: buckshot berries, veraison, beginning of berry softness, and 15 days before the harvest. Grape berries were sampled four times during grape maturation. And total polyphenols, total flavanols, o-diphenols, browning index and antioxidant activity were analyzed. The phenolic composition has shown a significant difference (p<0.05) between control and the other treatments. The application of 0.5% of calcium chloride resulted in highest contentsof total polyphenols and antioxidant activity. Berries treated with 0.08% and 0.12% of silicon, obtained highest values of phenolic composition and antioxidant activity. Further studies will beperformed to determine the effect of this natural fertilizers on wine phenolic composition.
653 $acalcium
653 $aphenolic composition
653 $aSauvignon Blanc
653 $asilicon
700 1 $aPANCERI, C.
700 1 $aMACHADO, B.
700 1 $aBRIGHENTI, A. F.
700 1 $aESPOSITO, L.
700 1 $aBORDIGNON-LUIZ, M. T.
773 $tIn: GIESCO INTERNATIONAL MEETING, 20., 2017, Mendoza, Argentina. Annals... Mendoza, Argentina: Giesco, 2017. p. 936-942.
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