Bioactive compounds and juice quality from selected grape cultivars

Mota, Renata Vieira da; Glória, Maria Beatriz Abreu; Souza, Bianca Sarzi de; Peregrino, Isabela; Pimentel, Rodrigo Meireles de Azevedo; Dias, Frederico Alcântara Novelli; Souza, Laís Cristina de; Souza, André Luiz de; Regina, Murillo de Albuquerque

doi:10.1590/1678-4499.2016369

Brasil

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CROP PRODUCTION AND MANAGEMENT • Bragantia 77 (1) • Jan-Mar 2018 • https://doi.org/10.1590/1678-4499.2016369 linkcopy

Bioactive compounds and juice quality from selected grape cultivars

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Grape juices have been valued due to their potential health benefits, which have demanded increased grape productivity and quality. Five grape cultivars grown in Brazil, Isabel Precoce, Carmem, Violeta, Concord and Bordo were evaluated in 2013 and 2014 seasons for bioactive components and also for juice processing quality traits. Production cycle was the longest for Carmem but lower and similar for Violeta, Isabel, Bordo and Concord. Isabel showed higher productivity (5.4 kg∙plant^-1) but lowest soluble solids content (16.9 °Brix), anthocyanins (26.7 mg∙100 g^-1) and total phenolics (110.7 mg∙100 g^-1). The highest anthocyanins contents were observed in Violeta (189.9 mg∙100 g^-1) and Bordo (133.8 mg∙100 g^-1). These cultivars were also rich in phenolics (356.1 and 239.5 mg∙100 g^-1, respectively). The highest anthocyanin and total phenolics concentrations were found in Violeta juice (2.68 and 6.33 g∙L^-1) followed by Bordo (1.44 and 2.86 g∙L^-1). Isabel juice had the lowest content, 0.14 and 1.29 g∙L^-1, respectively. Biogenic amines were found at low concentrations only in the juices. Putrescine and spermidine were the major amines detected in juices. Phenylethylamine was detected only in Bordo juice from 2013 season and tryptamine was detected only in 2014 season. Blends were preferred over varietal juices except for Carmem.

Key words Vitis labrusca; fruit juices; phenolics; amines; acceptance

Elution time (min)	A (%)	B (%)
0	100	0
0.01	95	5
21	80	20
22	95	5
25	95	5
40	76	24
45	76	24
50	65	35
51	95	5
60	100	0

Cultivar	Bunches (n°)	Bunch weight (g)	Vine production (kg)	Yield (ton∙ha^-1)
Carmem	27.440 b	148.635 a	4.104 ab	16.416 ab
Concord	10.440 c	64.584 d	0.671c	2.683 c
Bordo	48.330 a	67.280 cd	3.262 b	13.046 b
Isabel Precoce	49.220 a	107.240 b	5.390 a	21.559 a
Violeta	37.000 ab	88.180 bc	3.196 b	12.784 b
CV	26.4	17.2	34.1	34.1

Variable	Grape cultivar (mean values ± standard deviation)					CV
Variable	Isabel Precoce	BRS Carmem	Bordo	BRS Violeta	Concord clone 30	CV
Soluble solids (°Brix)	16.9 ± 0.39 d	18.7 ± 0.60 a	17.4 ± 0.41 c	18.1 ± 0.41 b	18.5 ± 0.27 ab	2.44
pH	3.4 ± 0.06 c	3.8 ± 0.11 a	3.4 ± 0.05 c	3.7 ± 0.04 b	3.4 ± 0.04 c	1.89
Titratable acidity (g tartaric acid∙100∙mL^-1)	0.4 ± 0.02 b	0.6 ± 0.05 a	0.4 ± 0.07 b	0.6 ± 0.05 a	0.6 ± 0.07 a	10.16
Anthocyanin (mg malvidin-3-glucoside∙100 g^-1)	26.7 ± 7.04 e	94.2 ± 22.07 c	133.8 ± 22.17 b	190.0 ± 40.53 a	54.0 ± 7.92 d	22.71
Total phenolic (mg gallic acid∙100 g^-1)	110.7 ± 24.89 d	199.7 ± 46.70 c	239.5 ± 30.38 b	356.1 ± 78.79 a	188.3 ± 49.12 c	16.78
Total bioactive amines^* * Total bioactive amines (nd ≤ 0.4 mg100 g-1 of each of ten amines). Mean values with different letters in the same line are significantly different (Tukey test, p ≤ 0.05). (mg∙100 g^-1)	nd	Nd	nd	nd	nd	-

Physicochemical characteristics
Variable	Grape cultivar (mean values ± standard deviation)					CV
Variable	Isabel Precoce	BRS Carmem	Bordo	BRS Violeta	Concord clone 30	CV
Soluble solids (°Brix)	13.2 ± 0.35 b	14.8 ± 0.80 a	12.4 ± 1.76 b	15.0 ± 0.63 a	13.6 ± 1.12 ab	7.39
Total sugars (g∙L^-1)	118.1 ± 2.02 ab	127.6 ± 5.03 a	98.5 ± 13.17 c	125.4 ± 4.92 a	112.8 ± 9.17 b	6.77
pH	3.4 ± 0.05 c	3.9 ± 0.03 a	3.4 ± 0.04 d	3.7 ± 0.01 b	3.5 ± 0.02 c	0.91
Titratable acidity - TA (g tartaric acid∙100 mL^-1)	0.7 ± 0.04 cd	0.6 ± 0.06 d	0.9 ± 0.10 a	0.7 ± 0.02 bc	0.8 ± 0.13 ab	8.87
Ratio TSS/TA	19.8 ± 1.03 bc	23.8 ± 3.44 a	14.4 ± 0.52 d	20.3 ± 0.69 b	17.7 ± 1.84 c	8.88
Volatile acidity (g acetic acid∙100 mL^-1)	0.01 ± 0.000 b	0.03 ± 0.011 a	0.01 ± 0.003 b	0.01 ± 0.003 b	0.01 ± 0.002 b	35.85
Ash (g∙L^-1)	3.1 ± 0.25 b	4.4 ± 0.35 a	3.5 ± 1.08 b	4.2 ± 0.33 a	3.5 ± 0.46 b	9.60
Color intensity^* * Absorbance at (420 nm + 520 nm + 620 nm). Mean values with different letters in the same line are significantly different (Tukey test, p ≤ 0.05).	9.6 ± 1.29 d	28.0 ± 4.43 c	40.8 ± 8.68 b	70.1 ± 2.49 a	28.7 ± 2.71 c	13.46
Bioactive components
Variable	Grape cultivar (mean values ± standard deviation)					CV
Variable	Isabel Precoce	BRS Carmem	Bordo	BRS Violeta	Concord clone 30	CV
Anthocyanin (g malvidin-3-glucoside∙L^-1)	0.1 ± 0.05 e	1.2 ± 0.14 c	1.4 ± 0.19 b	2.7 ± 0.25 a	0.5 ± 0.04 d	13.09
Total phenolic (g gallic acid∙L^-1)	1.3 ± 0.18 c	2.5 ± 0.17 b	2.9 ± 0.56 b	6.3 ± 0.41 a	2.7 ± 0.83 b	12.91
Total polyphenols (I 280 nm)	37.1 ± 2.45 c	87.1 ± 8.80 b	95.9 ± 12.31 b	185.8 ± 18.06 a	81.7 ± 24.45 b	13.80

Parameters		Mean values (juice or blend)					CV
Parameters		Violeta	Isabel	Concord	Bordo	Carmem	CV
Volatile acidity (g acetic acid∙100 mL^-1)		0.012 b	0.004 h	0.008 cd	0.006 fg	0.031 a	4.94
Titratable acidity (TA - g tartaric acid∙100mL^-1)		0.76 f	0.69 h	0.91 c	0.98 a	0.73 g	0.93
pH		3.63 b	3.39 e	3.34 f	3.35 f	3.71 a	0.21
Soluble Solids (°Brix)		15.02 a	13.19 j	14.67 d	13.76 h	14.74 c	0.05
Ratio (TSS/TA)		19.69 b	19.12 c	16.03 e	14.04 g	20.19 a	0.94
Total sugars (g∙L^-1)		123.80 a	118.80 b	117.08 b	109.58 f	123.37 a	0.55
Anthocyanins (g malvidin-3-glucoside∙L^-1)		1.72 a	0.07 g	0.23 f	0.98 b	0.86 cd	4.33
Total phenolic (g gallic acid∙L^-1)		5.48 a	1.23 i	3.15 d	3.03 e	2.42 f	1.17
Total polyphenols (I 280nm)		163.53 a	38.63 f	92.33 d	105.20 c	89.60 d	3.89
Color intensity†		58.30 a	9.20 h	25.78 e	38.97 c	25.19 e	1.02
Ash (g∙L^-1)		4.35 ab	3.29 f	3.83 bcde	3.75 cdef	4.80 a	4.67
Parameters	Mean values (juice or blend)						CV
Parameters		*VIO × ISA^ * BOR - Bordo; CON - Concord (clone 30); ISA - Isabel (Precoce); VIO - (BRS) Violeta.**	VIO × CON	BOR × ISA	BOR × CON	CON × ISA	CV
Volatile acidity (g acetic acid∙100 mL^-1)		0.007 de	0.009 c	0.005 gh	0.006 fg	0.006 ef	4.94
Titratable acidity (TA - g tartaric acid∙100mL^-1)		0.74 g	0.86 d	0.82 e	0.94 b	0.81 e	0.93
pH		3.53 c	3.48 d	3.35 f	3.35 f	3.36 f	0.21
Soluble Solids (°Brix)		14.09 f	14.77 b	13.47 i	14.25 e	13.96 g	0.05
Ratio (TSS/TA)		19.04 c	1708 d	16.43 e	15.16 f	17.13 d	0.94
Total sugars (g∙L^-1)		112.00 de	114.20 c	110.43 ef	114.20 c	113.75 cd	0.55
Anthocyanins (g malvidin-3-glucoside∙L^-1)		0.81 d	0.92 bc	0.54 e	0.61 e	0.15 fg	4.33
Total phenolic (g gallic acid∙L^-1)		3.37 c	4.26 b	2.16 h	3.04 e	2.30 g	1.17
Total polyphenols (I 280nm)		96.37 cd	130.27 b	70.53 e	98.20 cd	63.13 e	3.89
Color intensity^ Absorbance at (420 nm + 520 nm + 620 nm). Mean values with different letters in the same line are significantly different (Tukey test, p ≤ 0.05).		31.57 d	41.56 b	22.13 f	31.49 d	17.86 g	1.02
Ash (g∙L^-1)		3.65 def	4.26 bc	3.32 ef	3.87bcd	3.73 cdef	4.67

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[1] Mean values with different letters in the same row are significantly different (Tukey test, p ≤ 0.05).