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

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dc.contributorMarlon Jocimar Rodrigues da Silva, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil
dc.contributorCarla Valéria da Silva Padilha, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazil
dc.contributorMarcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazil
dc.contributorGIULIANO ELIAS PEREIRA, CNPUV
dc.contributorWaldemar Gastoni Venturini Filho, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil
dc.contributorMara Fernandes Moura, Centro APTA de Frutas, Instituto Agronômico, Avenida Luiz Pereira do Santos, 1500, CEP 13.214-820, Jundiaí, SP, Brazil
dc.contributorMarco Antonio Tecchio, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.
dc.creatorDA SILVA, M. J. R.
dc.creatorPADILHA, C. V. da S.
dc.creatorLIMA, M. dos S.
dc.creatorPEREIRA, G. E.
dc.creatorVENTURINI FILHO, W. G.
dc.creatorMOURA, M. F.
dc.creatorTECCHIO, M. A.
dc.date2020-01-09T18:11:08Z
dc.date2020-01-09T18:11:08Z
dc.date2020-01-09
dc.date2019
dc.date2020-01-09T18:11:08Z
dc.date.accessioned2026-07-07T11:28:20Z
dc.descriptionThe objective of this study was to assess the content of bioactive compounds, organic acids and antioxidantcapacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown onthe 'IAC 766?and 'IAC 572?rootstocks under tropical conditions in Brazil. In general, the color attributes of the'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast,'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins,flavonols,trans-re-sveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all thejuices presented higher sugar accumulation when 'IAC 766?was used. This rootstock also contributed to theaccumulation oft-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However,the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572?rootstock was used.
dc.identifierFood Chemistry, v. 289, p. 714-722, 2019.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1118404
dc.identifierhttps://doi.org/10.1016/j.foodchem.2019.03.060
dc.identifier.urihttp://hdl.handle.net/123456789/509188
dc.languageeng
dc.rightsopenAccess
dc.subjectVitis labruscaL
dc.subjectHybrid grapes
dc.subjectScion-rootstock combination
dc.subjectColor measurements
dc.subjectPhenolic compounds
dc.subjectResveratrol
dc.titleGrape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.
dc.typeArtigo de periódico

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