Evaluation of the antioxidant capacity, volatile composition and phenolic content of hybrid Vitis vinifera L. varieties sweet sapphire and sweet surprise

Author(s):Show less -

Laiber Pascoal, Gabriela de Freitas ^{[1, 2]} ; de Almeida Sousa Cruz, Marta Angela ^[1] ; de Abreu, Joel Pimentel ^[1] ; Barros Santos, Millena Cristina ^{[1, 3]} ; Fanaro, Gustavo Bernardes ^{[4, 5]} ; Marostica Junior, Mario Roberto ^[4] ; Silva, Otniel Freitas ^[6] ; Alves Moreira, Ricardo Felipe ^[7] ; Cameron, Luiz Claudio ^[3] ; Larraz Ferreira, Mariana Simoes ^{[1, 3]} ; Teodoro, Anderson Junger ^[1]

Affiliation

^[1] Fed Univ State Rio de Janeiro, Ctr Nutr Biochem, UNIRIO, Food & Nutr Grad Program, 296 Pasteur Ave, Rio De Janeiro - Brazil

^[2] Univ Sao Paulo, Food Res Ctr FORC, Sch Pharmaceut Sci, Dept Food & Expt Nutr, 580 Prof Lineu Prestes Ave, Sao Paulo, SP - Brazil

^[3] Fed Univ State Rio de Janeiro, UNIRIO, Ctr Innovat Mass Spectrometry, Lab Prot Biochem, 296 Pasteur Ave, Rio De Janeiro - Brazil

^[4] Univ Estadual Campinas, Lab Nutr & Metab, FEA, Campinas - Brazil

^[5] Univ Fed Amazonas, Hlth & Biotechnol Inst, 305 Coari Mamia Ave, Coari, Amazonas - Brazil

^[6] Brazilian Agr Res Corp, EMBRAPA Food Agroind, 29501 Amer Ave, BR-23020470 Rio De Janeiro - Brazil

^[7] Univ Fed Estado Rio de Janeiro, Dept Collect Hlth, Lab Evaluat Composit & Aroma Food Prod LACAPA, Frei Caneca St 94, Lab 412-A, BR-20211010 Rio de Janeiro - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 366, JAN 1 2022.
• Web of Science Citations: 0

Abstract

Bioactive compounds were extracted using two different extraction solvents (acetone and water) from pulp and whole grape berries derived from hybrid Vitis vinifera L. varieties Sweet sapphire (SP) and Sweet surprise (SU) and were characterised based on a comprehensive metabolomic approach by chromatography coupled with mass spectrometry (UPLC-QTOF-MSE and GC-FID/MS). GC-FID/MS analysis was performed with two different extraction methods (solvent extraction method and solid-phase extraction). Anthocyanins were characterised and quantified by HPLC-UV. The antioxidant potential was assessed by different assays. SP acetone extract from grape skin had the highest mean to DPPH, FRAP, ORAC and phenolic content SP samples, also showed higher anthocyanin content. Globally, 87 phenolic compounds were identified. The relative quantification by UPLC-MSE showed flavonoids the most abundant class. Forty two compounds were found in the volatile fraction of SU, while only thirty one volatile compounds were found in the SP samples. (AU)

• FAPESP's process: 19/13465-8 - Lund University and State University of Campinas partnership for studies on cardiometabolic disease-preventive functional foods and diets
• Grantee: Mário Roberto Maróstica Junior
• Support Opportunities: Regular Research Grants
• FAPESP's process: 18/11069-5 - Action of Brazilian berries on metabolic parameters and cognitive performance of obese animals
• Grantee: Mário Roberto Maróstica Junior
• Support Opportunities: Regular Research Grants
• FAPESP's process: 15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops
• Grantee: Glaucia Maria Pastore
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 15/13320-9 - Effect of pulp oil and tea of leaves from avocado Hass variety associated with physical activity in the treatment of obesity induced by high-fat diet
• Grantee: Mário Roberto Maróstica Junior
• Support Opportunities: Regular Research Grants