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Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena.
Food Chem. 2014 Sep 15; 159:95-105.FC

Abstract

The phenolic composition of grapes and winemaking by-products (skins from grape marc, and lees) from Brazilian hybrid cultivars BRS Violeta (red) and BRS Lorena (white) was studied. Two vintages, five classes of phenolic compounds, and recovery yields using three dehydration techniques were considered: oven-drying at 50°C (D50); spray-drying (SD); and freeze-drying (FD). Recovery yields were higher using FD, although less expensive SD was a good alternative for Violeta lees. D50 caused great recovery reduction in Violeta but yielded similar results for Lorena. Violeta winemaking by-products were excellent sources of anthocyanins (mainly non-acylated and p-coumaroylated diglucosides), flavonols (mainly myricetin-based) and hydroxycinnamic derivatives (mainly caffeic-based). Lorena winemaking by-products contained lesser amounts of phenolic compounds, around a tenth of the values found in Violeta grapes for flavonols (mainly quercetin-based), hydroxycinnamic derivatives (mainly caffeic-based) and condensed tannins. Lorena cultivar contained small amounts of trans-resveratrol and its 3-glucoside, which were missing in Violeta cultivar.

Authors+Show Affiliations

Universidade Estadual de Campinas (UNICAMP), Depto. Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Cidade Universitária "Zeferino Vaz", S/N, CEP 13083862 Campinas, São Paulo, Brazil.Universidade Estadual de Campinas (UNICAMP), Depto. Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Cidade Universitária "Zeferino Vaz", S/N, CEP 13083862 Campinas, São Paulo, Brazil.Fundación Parque Científico y Tecnológico de Albacete, Paseo de la Innovación, 1, 02006 Albacete, Spain; Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071 Ciudad Real, Spain.Universidade Estadual de Campinas (UNICAMP), Depto. Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Cidade Universitária "Zeferino Vaz", S/N, CEP 13083862 Campinas, São Paulo, Brazil.Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071 Ciudad Real, Spain. Electronic address: isidro.hermosin@uclm.es.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24767031

Citation

Barcia, Milene Teixeira, et al. "Phenolic Composition of Grape and Winemaking By-products of Brazilian Hybrid Cultivars BRS Violeta and BRS Lorena." Food Chemistry, vol. 159, 2014, pp. 95-105.
Barcia MT, Pertuzatti PB, Gómez-Alonso S, et al. Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena. Food Chem. 2014;159:95-105.
Barcia, M. T., Pertuzatti, P. B., Gómez-Alonso, S., Godoy, H. T., & Hermosín-Gutiérrez, I. (2014). Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena. Food Chemistry, 159, 95-105. https://doi.org/10.1016/j.foodchem.2014.02.163
Barcia MT, et al. Phenolic Composition of Grape and Winemaking By-products of Brazilian Hybrid Cultivars BRS Violeta and BRS Lorena. Food Chem. 2014 Sep 15;159:95-105. PubMed PMID: 24767031.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena. AU - Barcia,Milene Teixeira, AU - Pertuzatti,Paula Becker, AU - Gómez-Alonso,Sergio, AU - Godoy,Helena Teixeira, AU - Hermosín-Gutiérrez,Isidro, Y1 - 2014/03/12/ PY - 2013/09/19/received PY - 2014/02/01/revised PY - 2014/02/27/accepted PY - 2014/4/29/entrez PY - 2014/4/29/pubmed PY - 2015/10/27/medline KW - Anthocyanins KW - Condensed tannins KW - Flavonols KW - Grape marc KW - Lees KW - Non-vinifera grape KW - Phenolic acids KW - Pyranoanthocyanins SP - 95 EP - 105 JF - Food chemistry JO - Food Chem VL - 159 N2 - The phenolic composition of grapes and winemaking by-products (skins from grape marc, and lees) from Brazilian hybrid cultivars BRS Violeta (red) and BRS Lorena (white) was studied. Two vintages, five classes of phenolic compounds, and recovery yields using three dehydration techniques were considered: oven-drying at 50°C (D50); spray-drying (SD); and freeze-drying (FD). Recovery yields were higher using FD, although less expensive SD was a good alternative for Violeta lees. D50 caused great recovery reduction in Violeta but yielded similar results for Lorena. Violeta winemaking by-products were excellent sources of anthocyanins (mainly non-acylated and p-coumaroylated diglucosides), flavonols (mainly myricetin-based) and hydroxycinnamic derivatives (mainly caffeic-based). Lorena winemaking by-products contained lesser amounts of phenolic compounds, around a tenth of the values found in Violeta grapes for flavonols (mainly quercetin-based), hydroxycinnamic derivatives (mainly caffeic-based) and condensed tannins. Lorena cultivar contained small amounts of trans-resveratrol and its 3-glucoside, which were missing in Violeta cultivar. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24767031/Phenolic_composition_of_grape_and_winemaking_by_products_of_Brazilian_hybrid_cultivars_BRS_Violeta_and_BRS_Lorena_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00366-5 DB - PRIME DP - Unbound Medicine ER -