Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juice

Two Vitis labrusca cultivars [Bordô (Ives), Concord] grafted to two rootstocks (1103 Paulsen, VR043-43) were combined in a randomized complete block experiment with a factorialized treatment arrangement in southern Brazil. Clusters were sampled over two seasons (2012, 2013) and analyzed for Brix, ti...

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Autores principales:	Bertoletti Barros,Luciane, May De Mio,Louise Larissa, Biasi,Luiz A, Di Profio,Frederick, Reynolds,Andrew G
Lenguaje:	English
Publicado:	Universidad de Tarapacá. Facultad de Ciencias Agronómicas 2014
Materias:	Concord rootstocks anthocyanins resveratrol
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292014000200012
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spelling	oai:scielo:S0718-342920140002000122014-06-25Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juiceBertoletti Barros,LucianeMay De Mio,Louise LarissaBiasi,Luiz ADi Profio,FrederickReynolds,Andrew G Concord rootstocks anthocyanins resveratrol Two Vitis labrusca cultivars [Bordô (Ives), Concord] grafted to two rootstocks (1103 Paulsen, VR043-43) were combined in a randomized complete block experiment with a factorialized treatment arrangement in southern Brazil. Clusters were sampled over two seasons (2012, 2013) and analyzed for Brix, titratable acidity (TA) and pH, sucrose, glucose and fructose, as well as malvidin and cyanidin-3,5-diglucosides, quercetin and trans-resveratrol. Concord had the highest Brix and lowest TA in both years. Total sugars, glucose, and fructose were highest in Bordô/VR043-43 and Concord/1103 Paulsen. Total anthocyanins+quercetin were substantially higher in Bordô compared to Concord and were enhanced in both cultivars by VR043-43, while malvidin was increased in Bordô by VR043-43 as well. Cyanidin was detected in Concord only and was increased by VR043-43 in 2013. Quercetin and trans-resveratrol were detected in Bordô only; quercetin was highest in vines grafted to Paulsen 1103 and trans-resveratrol in those on VR043-43. The results suggest a strong rootstock influence on fruit composition of both cultivars-particularly quercetin and trans-resveratrol, which may have positive health implications in terms of antioxidant capacity.info:eu-repo/semantics/openAccessUniversidad de Tarapacá. Facultad de Ciencias AgronómicasIdesia (Arica) v.32 n.2 20142014-05-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292014000200012en10.4067/S0718-34292014000200012
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Concord rootstocks anthocyanins resveratrol
spellingShingle	Concord rootstocks anthocyanins resveratrol Bertoletti Barros,Luciane May De Mio,Louise Larissa Biasi,Luiz A Di Profio,Frederick Reynolds,Andrew G Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juice
description	Two Vitis labrusca cultivars [Bordô (Ives), Concord] grafted to two rootstocks (1103 Paulsen, VR043-43) were combined in a randomized complete block experiment with a factorialized treatment arrangement in southern Brazil. Clusters were sampled over two seasons (2012, 2013) and analyzed for Brix, titratable acidity (TA) and pH, sucrose, glucose and fructose, as well as malvidin and cyanidin-3,5-diglucosides, quercetin and trans-resveratrol. Concord had the highest Brix and lowest TA in both years. Total sugars, glucose, and fructose were highest in Bordô/VR043-43 and Concord/1103 Paulsen. Total anthocyanins+quercetin were substantially higher in Bordô compared to Concord and were enhanced in both cultivars by VR043-43, while malvidin was increased in Bordô by VR043-43 as well. Cyanidin was detected in Concord only and was increased by VR043-43 in 2013. Quercetin and trans-resveratrol were detected in Bordô only; quercetin was highest in vines grafted to Paulsen 1103 and trans-resveratrol in those on VR043-43. The results suggest a strong rootstock influence on fruit composition of both cultivars-particularly quercetin and trans-resveratrol, which may have positive health implications in terms of antioxidant capacity.
author	Bertoletti Barros,Luciane May De Mio,Louise Larissa Biasi,Luiz A Di Profio,Frederick Reynolds,Andrew G
author_facet	Bertoletti Barros,Luciane May De Mio,Louise Larissa Biasi,Luiz A Di Profio,Frederick Reynolds,Andrew G
author_sort	Bertoletti Barros,Luciane
title	Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juice
title_short	Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juice
title_full	Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juice
title_fullStr	Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juice
title_full_unstemmed	Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juice
title_sort	use of hplc for characterization of sugar and phenolic compounds in vitis labrusca juice
publisher	Universidad de Tarapacá. Facultad de Ciencias Agronómicas
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292014000200012
work_keys_str_mv	AT bertolettibarrosluciane useofhplcforcharacterizationofsugarandphenoliccompoundsinvitislabruscajuice AT maydemiolouiselarissa useofhplcforcharacterizationofsugarandphenoliccompoundsinvitislabruscajuice AT biasiluiza useofhplcforcharacterizationofsugarandphenoliccompoundsinvitislabruscajuice AT diprofiofrederick useofhplcforcharacterizationofsugarandphenoliccompoundsinvitislabruscajuice AT reynoldsandrewg useofhplcforcharacterizationofsugarandphenoliccompoundsinvitislabruscajuice
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Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juice

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