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dc.contributor.authorDA SILVA, M. J. R.eng
dc.contributor.authorPADILHA, C. V. da S.eng
dc.contributor.authorLIMA, M. dos S.eng
dc.contributor.authorPEREIRA, G. E.eng
dc.contributor.authorVENTURINI FILHO, W. G.eng
dc.contributor.authorMOURA, M. F.eng
dc.contributor.authorTECCHIO, M. A.eng
dc.date.accessioned2020-01-09T18:11:08Z-
dc.date.available2020-01-09T18:11:08Z-
dc.date.created2020-01-09
dc.date.issued2019
dc.identifier.citationFood Chemistry, v. 289, p. 714-722, 2019.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1118404-
dc.descriptionThe objective of this study was to assess the content of bioactive compounds, organic acids and antioxidantcapacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown onthe 'IAC 766?and 'IAC 572?rootstocks under tropical conditions in Brazil. In general, the color attributes of the'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast,'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins,flavonols,trans-re-sveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all thejuices presented higher sugar accumulation when 'IAC 766?was used. This rootstock also contributed to theaccumulation oft-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However,the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572?rootstock was used.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVitis labruscaLeng
dc.subjectHybrid grapeseng
dc.subjectScion-rootstock combinationeng
dc.subjectColor measurementseng
dc.titleGrape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-01-09T18:11:08Z
dc.subject.nalthesaurusPhenolic compoundseng
dc.subject.nalthesaurusResveratroleng
riaa.ainfo.id1118404eng
riaa.ainfo.lastupdate2020-01-09
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2019.03.060eng
dc.contributor.institutionMarlon Jocimar Rodrigues da Silva, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazileng
dc.contributor.institutionCarla Valéria da Silva Padilha, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazileng
dc.contributor.institutionMarcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazileng
dc.contributor.institutionGIULIANO ELIAS PEREIRA, CNPUVeng
dc.contributor.institutionWaldemar Gastoni Venturini Filho, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazileng
dc.contributor.institutionMara Fernandes Moura, Centro APTA de Frutas, Instituto Agronômico, Avenida Luiz Pereira do Santos, 1500, CEP 13.214-820, Jundiaí, SP, Brazileng
dc.contributor.institutionMarco Antonio Tecchio, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.eng
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