Autor según el artículo: Rico, D.; Schorn-García, D.; Aceña, L.; García-Casas, M.J.; Busto, O.; Boqué, R.; Mestres, M.; Martín-Diana, A.B.
Departamento: Química Analítica i Química Orgànica
Autor/es de la URV: Aceña Muñoz, Laura / Boqué Martí, Ricard / Busto Busto, Olga / Mestres Solé, Maria Montserrat / Schorn García, Daniel
Código de proyecto: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
Palabras clave: Total antioxidant capacity Sun Shade Ripening Pomace Juice Grenache Cabernet sauvignon
Resumen: Grenache (GN) and Cabernet Sauvignon (CS) are two traditional red grape varieties widely cultivated in the Mediterranean area and both late-ripening cultivars, which makes them less sensitive to global warming conditions and more stable to harvest timing. Although different studies have evaluated the final antioxidant properties of grapes and pomaces, few studies have explored the effect of sun exposure and harvest on the nutritional and antioxidant properties of these products. This study investigates the control of sunlight and ripening as tools to tailor nutritional and antioxidant properties of grape juices (GJ) and their byproducts (pomace GP). The compositional analysis showed no significant (p ≥ 0.05) differences associated to either harvesting timing or exposure to sunlight for either of the two studied varieties. However, differences (p ≤ 0.05) were observed between varieties of protein and total dietary fibre (TDF). CS protein content ranged from 0.52 to 3.88 (g 100 g−1) in GJ and from 1.0 to 1.32 (g 100 g−1) in GP; meanwhile, GN had higher protein values in GJ (from 2.11 to 4.77 g 100 g−1) and GP (from 5.11 to 6.75 g 100 g−1). The opposite behaviour was observed in TDF; CS grape had higher values for juice (from 11.43 to 19.53 g 100 g−1) and pomace (from 42.20 to 65.80 g 100 g−1) than GN (from 11.43 to 17.22 g 100 g−1 in juice and from 25.90 to 54.0 g 100 g−1 in pomace). The total phenolic content (TP) in GP was 100 times higher than in the juices and showed a much less pronounced evolution compared to the GJ during the harvesting time. GN TP values ranged from 5835 to 8772 mg GAE 100 g−1; meanwhile, CS values ranged from 7637 to 9040 mg GAE 100 g−1. A significant (p ≤ 0.05) correlation between the TP total antioxidant capacity (TAC) results was observed, regardless of variety, harvesting time, and sunlight exposure. These findings show how the control of different factors can contribute to obtain modified grape-derived products from conventional varieties beyond the wine market.
Áreas temáticas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: daniel.schorn@urv.cat daniel.schorn@urv.cat montserrat.mestres@urv.cat ricard.boque@urv.cat olga.busto@urv.cat laura.acena@urv.cat
Identificador del autor: 0000-0003-0997-2191 0000-0003-0997-2191 0000-0001-9805-3482 0000-0001-7311-4824 0000-0002-2318-6800 0000-0001-5942-9424
Fecha de alta del registro: 2024-09-21
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.mdpi.com/2304-8158/13/6/857
Programa de financiación: Programa Estatal de Generación de Conocimiento y Fortalecimiento Científico y Tecnológico del Sistema de I+D+i y de I+D+i Orientada a los Retos de la Sociedad. Proyectos de I+D+i Retos Investigación 2017-2020
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Foods. 13 (6): 857-
Referencia de l'ítem segons les normes APA: Rico, D.; Schorn-García, D.; Aceña, L.; García-Casas, M.J.; Busto, O.; Boqué, R.; Mestres, M.; Martín-Diana, A.B. (2024). Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure. Foods, 13(6), 857-. DOI: 10.3390/foods13060857
Acrónimo: ALLFRUIT4ALL
DOI del artículo: 10.3390/foods13060857
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2024
Acción del progama de financiación: Ciencias y tecnologías de alimentos
Tipo de publicación: Journal Publications
Repositori URV