Phenolic Composition of the Brazilian Seedless Table Grape Varieties BRS Clara and BRS Morena

Autor(es)

Lago-Vanzela, Ellen Silva ^[1] ; Da-Silva, Roberto ^[1] ; Gomes, Eleni ^[1] ; Garcia-Romero, Esteban ^[2] ; Hermosin-Gutierrez, Isidro ^[3]

Afiliação do(s) autor(es)

^[1] Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Quim & Ciencias Ambientais, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

^[2] Inst Vid & Vino Castilla La Mancha, Tomelloso 13700 - Spain

^[3] Univ Castilla La Mancha, Inst Reg Invest Cient Aplicada, Escuela Univ Ingn Tecn Agr, E-13071 Ciudad Real - Spain

• Tipo de documento: Artigo Científico
• Fonte: Journal of Agricultural and Food Chemistry; v. 59, n. 15, p. 8314-8323, AUG 10 2011.
• Citações Web of Science: 31
• Assunto(s): Antocianinas Proantocianidinas Flavonoides Estilbenos Compostos fenólicos Uva

Resumo

The detailed phenolic composition (anthocyanins, flavonols, hydroxycinnamic acid derivatives, stilbenes, and flavan-3-ols) in the skin and flesh of the new BRS Clara and BRS Morena seedless table grapes has been studied using HPLC-DAD-ESI-MS/MS. The two grapes, especially BRS Morena, contained high amounts of phenolic compounds, mainly located in their skins and qualitatively not different from those found in Vitis vinifera grapes. In addition, BRS Morena (a teinturier variety) showed qualitatively different phenolic compositions in its skin and flesh, mainly affecting the anthocyanin and flavonol profiles. Consistent with high phenolic contents, high antioxidant capacity values were registered for both grape varieties, especially for BRS Morena. Proanthocyanidins and hydroxycinnamoyl-tartaric acids were the major phenolic compounds found in BRS Clara and were also important in BRS Morena, although anthocyanins were the main phenolic compounds in the latter case. These results suggest that the entire grapes, including the skin, may potentially possess properties that are beneficial to human health. In this context, the BRS Morena grape can be considered as a high resveratrol producer. (AU)

• Processo FAPESP: 08/10809-3 - Seleção de leveduras com potencial enzimático para o processamento e melhoramento de vinhos paulistas
• Beneficiário: Roberto da Silva
• Modalidade de apoio: Auxílio à Pesquisa - Regular