Evaluation of the lipidic composition and antioxidant activity of the seed oil from grapes ‘Isabel’ and ‘Rose Niagara’

The growth of the wine sector induces an increase in the amounts of waste produced; an alternative to reuse this waste is the extraction of grapeseed oil, which can be used in several applications due to the aroma and antioxidant properties of this oil. This work aimed to evaluate the yield, chemical composition, and antioxidant activity of the seed oil from grapes of the varieties ‘Isabel’ and ‘Rose Niagara’. The oil was extracted using a Soxhlet extractor and hexane as solvent. The oils have had their chemical composition evaluated regarding the presence of fatty acids, which were identified by gas chromatography. The antioxidant capacity of the oils was evaluated by ABTS+ radical scanning. The treatments were the two grape varieties, with five replicates for each treatment. The data underwent analysis of variance and the means were compared by Tukey’s multiple range test at 5% probability. The obtained results of the seed oils showed a statistical difference between varieties. The ‘Isabel’ variety presented a lower oil (19.12 wt.%), content having stearic acid as the main component, with 42.51 wt.%; whereas the ‘Rose Niagara’ (23,15 wt.% yield) variety had oleic acid as the major compound, with 72.08 wt.%. Regarding antioxidant activity, the ‘Isabel’ variety presented itself superior, with a percentage of ABTS+ radical scavenging of 22.11%, whereas the ‘Rose Niagara’ variety presented 20.85%. The seeds of ‘Rose Niagara’ grapes may be employed as a source of oil due to the higher yield and similar antioxidant activity to the seed oil of ‘Isabel’ grapes. Keywords: Fatty acids; Vitis sp; viticulture; antioxidant activity. Resumo Avaliação da composição lipídica e da atividade antioxidante do óleo de semente de uvas ‘Isabel’ e ‘Niágara rosada’ O crescimento do setor vitivinícola leva a um aumento do volume dos resíduos gerados; uma alternativa reaproveitar estes resíduos é a extração do óleo da semente de uva, que pode ser empregado em diversas áreas, visto que as sementes apresentam propriedades antioxidantes e aromáticas. O objetivo deste trabalho foi avaliar o rendimento, a composição química e a atividade antioxidante do óleo da semente de uva das cultivares ‘Isabel’ e ‘Niágara Rosada’. O óleo foi extraído utilizando um extrator Soxhlet com hexano como solvente. O óleo teve sua composição química avaliada quanto à presença de ácidos graxos, que foram identificados por cromatografia gasosa. A capacidade antioxidante foi avaliada através da varredura do radical ABTS+. Os tratamentos foram as duas variedades de uva, com cinco repetições por tratamento. Os dados de rendimento e de capacidade antioxidante foram submetidos a ANOVA e teste de Tukey a 5% de probabilidade. Os resultados obtidos indicaram diferenças entre as cultivares. A cultivar ‘Isabel’ apresentou menor rendimento de óleo (19,12% m/m), tendo como principal componente o ácido esteárico, com 42,51% m/m, enquanto que a cultivar ‘Niágara Rosada’ (rendimento de 23,15% m/m) apresentou o ácido oleico como o principal componente, com 72,08% m/m. Em relação à atividade antioxidante, a variedade ‘Isabel’ apresentou-se superior, com porcentagem de varredura de 22,11% do radical ABTS, enquanto que a variedade ‘Niágara Rosada’ apresentou 20,85%. As sementes de uvas ‘Niágara Rosada’ podem ser utilizadas como fonte de óleo devido ao maior rendimento e atividade antioxidante semelhante ao óleo de semente de uvas ‘Isabel’. Palavras-chave: Ácidos graxos; Vitis sp; viticultura; atividade antioxidante. Resumen Evaluación de la composición lipídica y actividad antioxidante del aceite de semilla de uva 'Isabel' y 'Rose Niagara' El crecimiento del sector vitivinícola conlleva un aumento del volumen de residuos generados; una alternativa para reutilizar estos residuos es extraer el aceite de la semilla de uva, que puede ser utilizado en la industria alimentaria, farmacéutica y cosmética, ya que las semillas tienen propiedades antioxidantes y aromáticas. Este trabajo tuvo como objetivo evaluar el rendimiento, la composición química y la actividad antioxidante del aceite de semilla de uvas de las variedades 'Isabel' y 'Rose Niagara'. El aceite se extrajo usando un extractor Soxhlet y hexano como disolvente. Los aceites han tenido su composición química evaluada por cromatografía de gases. También se evaluó la capacidad antioxidante de los aceites extraídos. Los tratamientos fueron las dos variedades de uva, con cinco repeticiones por tratamiento. Los datos se sometieron a ANOVA y prueba de rango múltiple de Tukey con una probabilidad del 5%. Los resultados obtenidos mostraron diferencias estadísticas entre las variedades. La uva "Isabel" presentó un contenido de aceite más bajo, con ácido esteárico como componente principal (42.51% en peso); mientras que el "Rose Niagara" tenía ácido oleico como compuesto principal (72.08% en peso). En cuanto a la actividad antioxidante, la variedad "Isabel" presentó un porcentaje de barrido radical ABTS + del 22.11%, mientras que la variedad "Rose Niagara" presentó el 20.85%. Las semillas de las uvas "Rose Niagara" se pueden utilizar como fuente de aceite debido al mayor rendimiento y la actividad antioxidante similar al aceite de semilla de las uvas "Isabel". Palabras-clave: Ácidos grasos; Vitis sp; viticultura; actividad antioxidante.

Bagging of bunches and protected production in ‘Niagara Rosada’ vineyard

Vineyards of ‘Niagara Rosada’ have shown great productive potential. However, the grape production has been affected by factors related to climate adversities. Thus, this study aimed to evaluate the effect of plastic cover and bagging of bunches of ‘Niagara Rosada’, in Almirante Tamandaré, PR, Brazil. Plastic cover used was of polyethylene with 250 µm of thickness and bagging of the bunches with white non-woven fabric bags. The treatments were: without plastic cover over the vineyard and without bagging of bunches (control); with plastic cover over the vineyard and without bagging of bunches; with plastic cover over the vineyard and with bagging of bunches; and without plastic cover over the vineyard and with bagging of bunches. To determine the quality of the grapes, we evaluated weight of the bunches and berry, width and length of the bunch, number of berries per bunch, total soluble solids (SS), titratable acidity (TA), pH, and SS/TA ratio. In both crop seasons, treatments with the protected plants or bunches were superior in all evaluated traits. The plastic cover and bagging of bunches delayed maturation and improved the physical and chemical characteristics of bunches and berries of ‘Niagara Rosada’.

Economic viability of ‘Niágara Rosada’ grape production in the north and northwest regions of Rio de Janeiro

The ‘Niágara Rosada’ grape (Vitis labrusca) is the main table cultivar produced in the North and Northwest Regions of the Rio de Janeiro State. This cultivar presents greater rusticity and lower production cost than the cultivars of fine grape (Vitis vinifera L.) because it is more resistant to diseases and the absence of some cultural treatments. The research aimed to determine the economic affordability of the production of ‘Niágara Rosada’ grapes in the north and northwest regions of Rio de Janeiro state, by calculating the Net Present Value (NPV) and the Internal Rate of Return (IRR), and to identify the risk of viticulture, through the sensitivity analysis and the use of the Monte Carlo method. To collect the data, questionnaires, and interviews were applied directly to the wine producers on the technical coefficients and respective production costs of the grape in 1 ha. The results highlighted that viticulture could be a good alternative for the regions, with satisfactory profitability. The variables with the most significant effect on profitability were the sale price of the product, the cost of labor, and the price of packaging. The probability of winegrowers to obtain a negative NPV is 33.32%, considering an attractiveness rate of 6% per year.

Production, physicochemical quality and antioxidant capacity of ‘Niagara Rosada’ grape grafted on different rootstocks

The objective of this study is to evaluate the effect of rootstocks on grape production, quality and antioxidant capacity of ‘Niagara Rosada’ grape in two productive cycles. The work was developed in Jundiaí-SP, Brazil (26° 06’ S, 46° 55’ W and an average altitude of 745 m). The experimental design was in randomized blocks with subdivided plots, the plots being represented by the rootstocks and the subplots by the production cycles, with four replications, each consisting of 6 plants. The treatments consisted of a combination of ‘IAC 313 Tropical’, ‘IAC 572 Jales’, ‘IAC 571-6 Jundiaí’, ‘IAC 766 Campinas’ and ‘106-8 Mgt’ as rootstocks and ‘Niagara Rosada’ as graft, and the production cycles were 2013 and 2014. The number of bunches, production and productivity of the vines, the physical characteristics of bunches, berries and stalks and the physicochemical composition of the must (soluble solids content, titratable acidity, pH and the relation soluble solids/titratable acidity) were evaluated in production cycles of 2013 and 2014). The content of chlorophylls, anthocyanins, carotenoids, flavonoids and total phenolic compounds and the antioxidant activity of grapes were also evaluated in grape berries. The rootstocks did not influence the production and physical quality of ‘Niagara Rosada’ grapes. As for the chemical characteristics, rootstocks only had an effect on solids content, and ‘IAC 766’ and ‘106-8 Mgt’ rootstocks promoted higher values of this characteristic. Likewise, the total phenolic compounds and the antioxidant activity of the grapes were not influenced by the studied rootstocks. The vines in 2013 presented higher production and better physical characteristics of the grapes, however, the soluble solids content in this cycle was lower than in 2014.