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 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 INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY

Irriga ◽  
2018 ◽  
Vol 23 (4) ◽  
pp. 818-834 ◽  
Author(s):  
Vanessa De Souza Oliveira ◽  
Giuliano Elias Pereira ◽  
Augusto Miguel Nascimento Lima ◽  
Alessandra Monteiro Salviano ◽  
Russaika Lirio Nascimento ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Vitis Vinifera ◽  
Deficit Irrigation ◽  
Vitis Vinifera L ◽  
Anthocyanin Content ◽  
Regulated Deficit Irrigation ◽  
Total Anthocyanin ◽  
Volatile Acidity ◽  
Total Anthocyanin Content ◽  
Caixa Postal

INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY     VANESSA DE SOUZA OLIVEIRA1; GIULIANO ELIAS PEREIRA2; AUGUSTO MIGUEL NASCIMENTO LIMA1; ALESSANDRA MONTEIRO SALVIANO3; RUSSAIKA LÍRIO NASCIMENTO1 E LUÍS HENRIQUE BASSOI4   1Univasf, Colegiado de Engenharia e Ambienta, Avenida Antonio Carlos Magalhães, 510, 48902-300, Juazeiro - BA, Brasil. [email protected], [email protected], [email protected] 2Embrapa Uva e Vinho, Rua Livramento, 515, Caixa Postal 130, 95701-008, Bento Gonçalves - RS, Brasil. [email protected] 3Embrapa Semiárido, BR 428 km 152, Caixa Postal 23, 56302-970, Petrolina - PE, Brasil. [email protected] 4Embrapa Instrumentação, Rua XV de Novembro, 1452, Caixa Postal 741, 13560-970, São Carlos - SP, Brasil. [email protected]     1 ABSTRACT   Deficit irrigation is used to control grapevine vegetative vigor and the grape composition can be influenced by soil water content. The minerals contained in the grapes are responsible for the physicochemical properties and stability of the wine. Therefore, the aim of this work was to evaluate the effects of irrigation strategies on the properties of ‘Syrah’ wines produced in São Francisco Valley, Brazil. The irrigation treatments used were FI (full irrigation), RDI (regulated deficit irrigation), and DI (deficit irrigation). Winemaking was performed by traditional methods, followed by stabilization and bottling. Density, alcohol content, pH, total and volatile acidity, total and free sulfur dioxide, total polyphenols index, color intensity, and total anthocyanin content were determined, as well as the contents of Ca, Mg, P, K, Na, Mn, Fe, Cu, Zn, Cd, Cr, Ni, and Pb. The properties of wines were influenced by irrigation strategies, except for the content of total anthocyanin, Mg, P, Na, Cu, and Mn. The contents of Cd, Cr, Fe, and Zn were similar in the vines. The wines demonstrated varied properties with different typicalities. Irrigation strategies can be recommended for different products, FI for young and cheap, and DI and RDI for aged and more expensive wines.   Keywords: Vitis vinifera L., grape, water availability, tropical wine.     OLIVEIRA, V. DE S.; PEREIRA, G. E.; LIMA, A. M. N.; SALVIANO, A. M.; NASCIMENTO, R. L. E BASSOI, L. H. INFLUÊNCIA DE ESTRATÉGIAS DE IRRIGAÇÃO NAS PROPRIEDADES FÍSICO-QUÍMICAS DO VINHO ‘SYRAH’ PRODUZIDO NO VALE DO SÃO FRANCISCO           2 RESUMO   A irrigação com déficit é utilizada para controlar o vigor vegetativo da videira, e a composição da uva pode ser influenciada pela umidade do solo. Os minerais presentes nas uvas são responsáveis pelas propriedades físico-químicas e pela estabilidade do vinho. Portanto, o objetivo deste trabalho foi avaliar os efeitos de estratégias de irrigação sobre as propriedades do vinho ‘Syrah’ produzido no Vale do São Francisco, Brasil. As estratégias de irrigação utilizadas foram IP (irrigação plena), IDC (irrigação com déficit controlado) e ID (irrigação com déficit). A elaboração de vinhos foi realizada por métodos tradicionais, seguido de estabilização e engarrafamento. A densidade, teor de álcool, pH, acidez total e volátil, dióxido de total e livre de enxofre, o índice total de polifenóis, a intensidade da cor, conteúdo total de antocianina e concentrações de Ca, Mg, P, K, Na, Mn, Fe, Cu e Zn, Cd, Cr, Ni e Pb foram determinadas. As propriedades dos vinhos foram influenciadas pelas estratégias de irrigação, exceto os teores totais de antocianinas, e de Mg, P, Na, Cu e Mn. Os níveis de Cd, Cr, Fe e Zn foram semelhantes nos vinhos. Os vinhos demonstraram propriedades variadas com diferentes tipicidades. As estratégias de irrigação podem ser recomendadas para a obtenção de diferentes produtos, sendo a IP para vinhos jovens e baratos, e o ID e IDC para vinhos envelhecidos e mais caros.   Palavras chave: Vitis vinifera L., uva, disponibilidade de água, vinho tropical.

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 Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey

2018 ◽  
Vol 46 (1) ◽  
pp. 128-133 ◽  
Author(s):  
Ferit CELIK ◽  
Mehmet Ramazan BOZHUYUK ◽  
Sezai ERCISLI ◽  
Muttalip GUNDOGDU
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power

In present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins, and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. ‘Bluecrop’ is also included study to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher content of phenolics and anthocyanins was found in bilberry fruits than in blueberry fruits. However blueberry cv. ‘Bluecrop’ exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. ‘Bluecrop’ while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of  bilberry accessions. Moreover, wild accessions approximately had 2-3 folds higher antioxidant capacity than cv. ‘Bluecrop’. Results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars based food products by using wild ones in cross breeding. It was also concluded that genotypes significantly affect their bioactive content and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry.

scholarly journals Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Mariel Monrroy ◽  
Onix Araúz ◽  
José Renán García
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Anthocyanin Content ◽  
Compound Identification ◽  
Total Anthocyanin ◽  
Food Industries ◽  
By Products

Nephelium lappaceum and its by-products have great potential in the agricultural, pharmaceutical, and food industries. Some studies have shown that N. lappaceum by-products exhibit antimicrobial, antioxidant, antidiabetic, and anticancer properties. However, studies focused on identifying these compounds are rare. The availability of polyphenolic compounds can vary according to environmental conditions, soil, plant variety, and agronomic management. Therefore, in this study, the active compounds in extracts of the N. lappaceum peel were identified, and their antioxidant properties were evaluated using various extraction solvents and both ultrasonic and boiling extraction techniques. The chemical characterization of the N. lappaceum peel exhibited carbohydrate and reducing sugar contents of 12 and 2%, respectively. Phytochemical analysis indicated the presence of flavonoids, tannins, terpenes, and steroids. The total phenolic and flavonoid contents and total antioxidant capacity were the highest in the hydroethanolic extract obtained by ultrasound, with values of 340 mg gallic acid equivalents g−1, 76 mg quercetin equivalents g−1, and 2.9 mmol of Trolox equivalents g−1, respectively. Contrarily, the total anthocyanin content was higher in the acid extract obtained by ultrasound, with a value of 0.7 mg cyanidin-3-O-glucoside equivalents g−1. A total of 18 compounds—including hydroxybenzene, phenolic acid, flavonoids, fatty acids (saturated, unsaturated, and ester), vitamin, arenecarbaldehyde, and phthalate—were identified for the first time in the N. lappaceum peel using gas chromatography-mass spectrometry. The identified compounds have been previously isolated from other plants and reportedly exhibit anticancer, anti-inflammatory, antimicrobial, and antioxidant activities. Thus, the N. lappaceum peel was shown to be a potential source of bioactive compounds of immense importance in the pharmacological and food industries.

scholarly journals Assessing the Impact of Drought Stress and Soil Cultivation in Chardonnay and Xynisteri Grape Cultivars

Agronomy ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 670 ◽  
Author(s):  
Antonios Chrysargyris ◽  
Panayiota Xylia ◽  
Vassilis Litskas ◽  
Menelaos Stavrinides ◽  
Lisa Heyman ◽  
...  
Keyword(s):  
Climate Change ◽  
Water Stress ◽  
Water Content ◽  
Agricultural Sector ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Mediterranean Areas ◽  
The Impact

Cyprus has a long tradition in grape cultivation and wine making and grapevine is important for the sustainability of the agricultural sector, like in other Mediterranean areas. Water scarcity, which is projected to increase due to climate change, could negatively affect the sector. In this research, the effects of irrigation and tillage treatments on various aspects of vine growth and product quality (e.g., yield, physiology and quality attributes), were studied in Chardonnay and Xynisteri cultivars grown in clay soils in Cyprus. Regarding soil properties and water content, N and K were more abundant in the soil than P and through the growing period irrigation tended to increase electrical conductivity (EC) in the soil. Soil water content (volumetric) was 22%–27.5% and 13%–16%, when irrigation was applied or not, respectively. Vegetative soil cover occupied 50%–55% of the surface and contained species typically present in Mediterranean farms (e.g., Poaceae, Fabaceae and Brassicaceae). Tillage increased yield in Xynisteri (4–5 kg plant−1) but negatively affected other parameters such as chlorophyll levels (in Xynisteri). In combination with irrigation, tillage increased antioxidant activity in Chardonnay (assessed by FRAP and DPPH), at harvest. Total phenolics at harvest were higher in the grape juice of Xynisteri, compared to Chardonnay (30–40 and 20–25 mg GA g−1 fresh weight, respectively). Irrigation influenced phytohormone levels in the two cultivars. ABA increased in non-irrigated Xynisteri, reflecting an increased capacity to react towards water stress. Water stress is considered to increase polyphenols in grapes, but in the case of Xynisteri it seems that irrigation water is required to obtain better quality grapes as without irrigation volumetric water content (VWC) is close to the permanent wilting point. Titratable acidity and total tannins decreased in Chardonnay, when tillage and irrigation were applied. In addition, tillage and irrigation tended to elevate the pH of the grape juice. Tillage and irrigation on the other hand, had no effect on the levels of ascorbic acid and total anthocyanin content. The results of this research may help to select management strategies that support the adaptation of viticulture to climate change in Cyprus and other Mediterranean areas.

Soil type affects grape juice free amino acids profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.)

2019 ◽  
Vol 48 (1) ◽  
pp. 22-33 ◽  
Author(s):  
Igor Palčić ◽  
Ana-Marija Jagatić Korenika ◽  
Snježana Jakobović ◽  
Igor Pasković ◽  
Nikola Major ◽  
...  
Keyword(s):  
Amino Acids ◽  
Vitis Vinifera ◽  
Soil Type ◽  
Free Amino Acids ◽  
Free Amino ◽  
Grape Juice ◽  
Vitis Vinifera L ◽  
Amino Acids Profile

scholarly journals Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice

2017 ◽  
Vol 10 (1) ◽  
pp. 116-126
Author(s):  
D. Furulyás ◽  
F. Nyéki ◽  
M. Stéger-Máté ◽  
É. Stefanovits-Bányai ◽  
Sz. Bánvölgyi
Keyword(s):  
Antioxidant Capacity ◽  
Ceramic Membrane ◽  
Antioxidant Activities ◽  
Control Sample ◽  
Enzyme Treatment ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Pectolytic Enzymes ◽  
Total Anthocyanin Content ◽  
Pectolytic Enzyme

AbstractIn this study, pectolytic enzymes (Pectinex BE XXL,Trenolin Rot, andFructozym P) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigraL.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained usingFructozym Penzyme compared withPectinex BE XXLused in industry.

"Terroir" effect, as a result of enviromental stess, depends more on soil depth than on soil type (Vitis vinifera L. cv. Grenache Noir, Côtes du Rhône, France, 2000)

OENO One ◽  
2006 ◽  
Vol 40 (4) ◽  
pp. 177 ◽  
Author(s):  
Jacques Coipel ◽  
Begoña Rodriguez Lovelle ◽  
Catherine Sipp ◽  
Cornelis Van Leeuwen
Keyword(s):  
Vitis Vinifera ◽  
Soil Type ◽  
Soil Depth ◽  
Soil Types ◽  
Vitis Vinifera L ◽  
Anthocyanin Content ◽  
Nitrogen Status ◽  
Grape Quality ◽  
Shallow Soils ◽  
Berry Composition

<p style="text-align: justify;">Among other elements of the natural environment, soil greatly influences vine behaviour and berry composition. Its influence is complex, because soil affects vine water and mineral uptake, as well as temperature in the root zone. In this research, investigations were undertaken to assess whether vine development and grape quality potentiel could be linked to specific soil types. 15 dry farmed plots planted with Vitis vinifera L. cv. Grenache noir were studied in 2000 on five soil types of the Southern Côtes du Rhône (France). No clear relationship could be established between soil type, vine growth, yield and berry composition. However, vine water and nitrogen status were related to soil depth. On shallow soils, vine water and nitrogen status were low, which resulted in early shoot growth cessation and moderate yield, as well as high berry sugar and anthocyanin content. Severe water stress is known for affecting negatively berry ripening. Nevertheless, although this study was carried out under dry, Mediterranean conditions, the grapes with the highest potential for making quality red wines were obtained on the soils with the lowest water holding capacity.</p>

Sign in / Sign up

Export Citation Format

Share Document