scholarly journals Extraction of anthocyanins from Syrah grape (Vitis Vinifera L.) pomace using pressurized liquids assisted by ultrasound

2019 ◽  
Author(s):  
Renata Gonçalves Broco e Silva ◽  
Julian Martinez ◽  
Débora Tamires Vitor Pereira
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Antioxidant Capacity ◽  
Liquid Extraction ◽  
Extraction Time ◽  
Vitis Vinifera L ◽  
High Concentrations ◽  
Valuable Compounds ◽  
Pressurized Liquids ◽  
Monomeric Anthocyanins

Pressurized liquid extraction (PLE) is a clean technology able to extract valuable compounds from plant matrices that, when combined with ultrasound, appears as an appropriate technique to reduce the extraction time. In this context, the objective of this work was to obtain extracts with high concentrations of anthocyanins from grape residue using PLE assisted by ultrasound. In the PLE assisted by ultrasound, ultrasonic powers of 240, 400 and 520 W were evaluated. The power of 240 W produced extracts with higher content of monomeric anthocyanins, phenolic compounds and antioxidant capacity.

scholarly journals Polyphenols From Vitis vinifera Lambrusco By-Products (Leaves From Pruning): Extraction Parameters Evaluation Through Design of Experiment

2019 ◽  
Vol 14 (7) ◽  
pp. 1934578X1986290 ◽  
Author(s):  
Massimo Tacchini ◽  
Ilaria Burlini ◽  
Immacolata Maresca ◽  
Alessandro Grandini ◽  
Tatiana Bernardi ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Antioxidant Capacity ◽  
Design Of Experiment ◽  
Extraction Yield ◽  
Wine Industry ◽  
Raw Material ◽  
Extraction Time ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
By Products

Vitis vinifera L. leaves from pruning are by-products of the wine industry and represent an important source of secondary raw material, thanks to their polyphenols content. Optimization of the extraction processes is a key factor for their valorization, and Design of Experiment (DOE) could be a tool to obtain the most performing extract in terms of polyphenols quality/quantity and bioactivity. Vitis vinifera Lambrusco leaves were subjected to ultrasound-assisted extractions guided by a 23 factorial design. Three independent parameters (% solvent, time of extraction, and solvent:solid ratio) were considered to evaluate the extraction process by analyzing the extraction yield, the total phenolic content (Folin-Ciocalteu assay), and the antioxidant capacity (DPPH assay). Moreover, the content of the main molecules was identified and quantified by reversed-phase high-performance liquid chromatography coupled with diode array detection and mass spectrometry. The DOE highlighted the best extraction conditions that showed slight changes considering the different evaluating parameters. The highest extraction yield was obtained by extraction with 100% water, 60 minutes of extraction time, and 30:1 solvent:solid ratio, but it was neither the richest in polyphenols nor antioxidant capacity. The latter 2 characteristics were associated with the extraction performed using 50% ethanol, 35 minutes of extraction time, and a 20:1 solvent:solid ratio. That extract also exhibited the highest quantity of flavonols.

scholarly journals Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1670
Author(s):  
Walther Ide ◽  
Constanza Sabando ◽  
Johanna Castaño ◽  
Natalia Pettinelli ◽  
Richard Bustos ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Antioxidant Capacity ◽  
Residence Time ◽  
Grape Juice ◽  
Extraction Time ◽  
Vitis Vinifera L ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Steam Extraction ◽  
Extraction Device

Vitis vinifera L. cv. País is an ancestral Chilean grape undervalued due to its undesirable oenological characteristics. In this study, steam extraction for the production of grape juice, a new product, according to our knowledge, is proposed as an alternative for the valorization of this fruit. The effect of the extraction time on the composition and antioxidant capacity of País grape juice obtained was evaluated, as well as the change in the phenolic profile during storage. The soluble solid values and total polyphenol and total anthocyanin content increased with the extraction time. However, a residence time of the juice in the extraction device higher than 10 min led to thermal degradation of anthocyanins and flavonols. The most abundant phenolic compound identified and quantified by HPLC-DAD in the País grape juice was cinnamic acid. The storage of juices had a greater effect on anthocyanin and flavonol losses than the residence time of the juice in the extraction device. The antioxidant capacity of juice measured by ABTS and ferric reducing power assays ranged from 3 to 5 mmol trolox/L and from 10 to 18 mM Fe2+/L, respectively. In summary, steam extraction is a viable method to produce País grape juice with antioxidant capacity.

scholarly journals Chitosan Application in Vineyards (Vitis vinifera L. cv. Tinto Cão) Induces Accumulation of Anthocyanins and Other Phenolics in Berries, Mediated by Modifications in the Transcription of Secondary Metabolism Genes

2020 ◽  
Vol 21 (1) ◽  
pp. 306 ◽  
Author(s):  
Rupesh Kumar Singh ◽  
Viviana Martins ◽  
Bruno Soares ◽  
Isaura Castro ◽  
Virgílio Falco
Keyword(s):  
Acetic Acid ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Molecular Mechanisms ◽  
Target Genes ◽  
Vitis Vinifera L ◽  
Grape Berries ◽  
Genes Encoding ◽  
Berry Skins ◽  
Monomeric Anthocyanins

Despite the numerous beneficial properties and uses of chitosan in agriculture, the molecular mechanisms behind its elicitation potential are still unclear. This study aimed at understanding the effect of chitosan application in the levels of phenolic compounds of Vitis vinifera L. red grapes berry skin (cv. Tinto Cão) during veraison. Grapevines were treated with chitosan (0.01% in 0.01% acetic acid) while control grapevines were sprayed with 0.01% acetic acid. Results showed that several monomeric anthocyanins increased significantly in berry skins after treatment with chitosan. Additionally, Catechin, Rutin and Querecetin-3-O-galactoside were also recorded in higher amount upon chitosan treatment. Besides modulating the phenolic content, chitosan treatment also induced modifications in several target genes encoding key enzymes and transporters involved in secondary metabolic pathways. For instance, the genes PAL, CHS, F3H, ANR, UFGT, ABCC1, GST, MATE1 were upregulated in leaves and berry skins at veraison cessation in response to chitosan treatment. Overall, the results demonstrated that chitosan has a stimulatory effect on the accumulation of phenolic compounds, including anthocyanins, mediated by modifications in the transcription of key genes involved in their biosynthesis and transport in grape berries.

scholarly journals Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract

2019 ◽  
Vol 10 (4) ◽  
pp. 1856-1869 ◽  
Author(s):  
Joana R. Costa ◽  
Manuela Amorim ◽  
Ana Vilas-Boas ◽  
Renata V. Tonon ◽  
Lourdes M. C. Cabral ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Human Health ◽  
Grape Pomace ◽  
Vitis Vinifera L ◽  
Gastrointestinal Digestion ◽  
Gastrointestinal Health ◽  
Bioactive Properties

Grape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including in gastrointestinal health.

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

2019 ◽  
Vol 99 (6) ◽  
pp. 2846-2854 ◽  
Author(s):  
Gastón Gutiérrez‐Gamboa ◽  
Encarna Gómez‐Plaza ◽  
Ana B Bautista‐Ortín ◽  
Teresa Garde‐Cerdán ◽  
Yerko Moreno‐Simunovic ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Wine Color

Influence of constitutive phenolic compounds on the response of grapevine (Vitis vinifera L.) leaves to infection by Plasmopara viticola

Planta ◽  
2012 ◽  
Vol 237 (1) ◽  
pp. 351-361 ◽  
Author(s):  
Gwendal Latouche ◽  
Sébastien Bellow ◽  
Anne Poutaraud ◽  
Sylvie Meyer ◽  
Zoran G. Cerovic
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Plasmopara Viticola ◽  
Vitis Vinifera L

scholarly journals TROCAS GASOSAS E COMPOSIÇÃO FÍSICO-QUÍMICA DE VINHOS EM FUNÇÃO DE ESTRATÉGIAS DE IRRIGAÇÃO

Irriga ◽  
2018 ◽  
Vol 1 (01) ◽  
pp. 205 ◽  
Author(s):  
Russaika Lírio Nascimento ◽  
José Aliçandro Bezerra Da Silva ◽  
Luis Henrique Bassoi ◽  
Giuliano Elias Pereira ◽  
Bruno Ricardo Silva Costa ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Water Potential ◽  
Deficit Irrigation ◽  
Vitis Vinifera L ◽  
Activity Data ◽  
Wine Production ◽  
Physiological Variables ◽  
Caixa Postal ◽  
E Mail

TROCAS GASOSAS E COMPOSIÇÃO FÍSICO-QUÍMICA DE VINHOS EM FUNÇÃO DE ESTRATÉGIAS DE IRRIGAÇÃO  RUSSAIKA LÍRIO NASCIMENTO1; JOSÉ ALIÇANDRO BEZERRA DA SILVA1; LUIS HENRIQUE BASSOI2; GIULIANO ELIAS PEREIRA3; BRUNO RICARDO SILVA COSTA1 E VANESSA DE SOUZA OLIVEIRA1 1Colegiado de Pós-graduação em Engenharia Agrícola, UNIVASF, campus Juazeiro, Avenida Antônio Carlos Magalhães, 510, 48902-300, Juazeiro, Bahia, Brasil, e-mail: [email protected], [email protected], [email protected], [email protected] Instrumentação, Rua XV de Novembro, 1452, São Carlos, São Paulo, Brasil, 13560-970, Caixa Postal 741, e.mail: [email protected] Semiárido, BR 428, km 152, Petrolina, Pernambuco, Brasil, 56302-970, Caixa Postal 23, e-mail: [email protected]  1 RESUMO O objetivo deste trabalho foi avaliar as alterações nas variáveis fisiológicas e composição físico-química de vinhos elaborados a partir de videiras submetidas a diferentes estratégias de irrigação. Os tratamentos aplicados foram: irrigação plena - irrigação realizada durante todo o ciclo de produção; irrigação com déficit controlado - onde a irrigação foi interrompida aos 49 dias após a poda, sendo realizadas eventuais irrigações após a interrupção, de acordo com o monitoramento da água no solo; e a irrigação com déficit, onde a aplicação de água foi interrompida desde os 49 dapp até a colheita. O potencial hídrico foliar foi medido utilizando a bomba de Scholander. Os índices de clorofila a, b e total foram mensurados utilizando o dispositivo portátil (ClorofiLOG - CFL 1030). As coletas de dados referentes a atividade fotossintética foram determinadas a partir do analisador portátil de gás por infravermelho (Modelo Li-6400). Os ácidos orgânicos e os compostos fenólicos foram quantificados utilizando a cromatografia líquida de alta eficiência. O déficit de irrigação reduziu o potencial hídrico, a fotossíntese, a produtividade, o ácido tartárico e aumentou a concentração de compostos fenólicos. Vinhos obtidos de uvas de plantas dos tratamentos com déficit podem ser destinados a elaboração de vinhos de guarda. Palavras-chave: Vitis vinifera L., Syrah, semiárido, clorofila, ácidos orgânicos.  NASCIMENTO, R. L.; SILVA, J. A. B; BASSOI, L. H; PEREIRA, G. E.; COSTA, B. R. S; OLIVEIRA, V. O.GAS EXCHANGE AND PHYSICAL-CHEMICAL COMPOSITION OF WINES DUE TO IRRIGATION STRATEGIES  2 ABSTRACT The study aimed to evaluate changes in physiological variables and physicochemical composition of wines from vines subjected to different irrigation strategies. The treatments were: full irrigation – applying water throughout the whole crop season, regulated deficit irrigation – interrupting the irrigation at 49 days after pruning and applying water according to soil water monitoring, and deficit irrigation – interrupting the watering 49 days after pruning to harvest. The leaf water potential was measured with a Scholander pressure chamber. The chlorophyll a, b and total indexes were measured using a portable device (ClorofiLOG - CFL 1030). The photosynthetic activity data were determined with the portable infrared gas analyzer (LI-6400 Model). The organic acids and phenolic compounds were quantified using high-performance liquid chromatography. Deficit irrigation reduced the water potential, photosynthesis, productivity, tartaric acid and increased the concentration of phenolic compounds. Wines from vines grapes under deficit irrigation may be indicated for aged red wine production. Keywords: Vitis vinífera L., Syrah, chlorophyll, semi-aride, acids organic

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