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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines

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Author(s):
Gomez Gomez, Hector Alonzo [1] ; Mayo Marques, Marcia Ortiz [2] ; Borges, Cristine Vanz [3] ; Minatel, Igor Otavio [3] ; Monteiro, Gean Charles [3] ; Ritschel, Patricia Silva [4] ; Zanus, Mauro Celso [4] ; Diamante, Marla Silvia [3] ; Kluge, Ricardo Alfredo [5] ; Pereira Lima, Giuseppina Pace [3]
Total Authors: 10
Affiliation:
[1] Univ Natl Agr, Dept Food Technol, Barrio El Espino, Catacamas - Honduras
[2] Agron Inst, Campinas - Brazil
[3] Sao Paulo State Univ, Dept Chem & Biochem, Inst Biosci, BR-18618000 Botucatu, SP - Brazil
[4] Embrapa Uva & Vinho, Empresa Brasileira Pesquisa Agr, BR-95700000 Bento Goncalves, RS - Brazil
[5] Univ Sao Paulo, Dept Biol Sci, Escola Super Agr Luiz de Queiroz, BR-13418900 Piracicaba, SP - Brazil
Total Affiliations: 5
Document type: Journal article
Source: PLANT FOODS FOR HUMAN NUTRITION; v. 75, n. 2 MAR 2020.
Web of Science Citations: 0
Abstract

Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from `BRS Rubea' showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from `Selecao 34' and its higher content was detected in `BRS Carmem' (3.55 mg/L). Juices elaborated from `BRS Violeta' showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from `Violeta' presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes `BRS Violeta' and wines from `BRS Violeta', `Selecao 34' and `Selecao 13' had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking. (AU)

FAPESP's process: 16/22665-2 - Post-harvest technologies impact on the content of bioactive compounds in bananas, grape juice and turmeric
Grantee:Giuseppina Pace Pereira Lima
Support Opportunities: Regular Research Grants