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You searched for: Author garcía Remove constraint Author: garcía Subject term Brazil Remove constraint Subject term: Brazil Subject term anthocyanins Remove constraint Subject term: anthocyanins
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1. Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice

Author:
Esteban García-Romero,   et al.   ; Lilian Yukari Yamamoto; Adriane Marinho de Assis; Sergio Ruffo Roberto; Yuri Renan Bovolenta; Suzana Lucy Nixdorf; Sergio Gómez-Alonso; Isidro Hermosín-Gutiérrez;     Show all 8 Authors
Source:
Food research international 2015 v.77 pp. 572-583
ISSN:
0963-9969
Subject:
Vitis; abscisic acid; anthocyanidins; anthocyanins; antioxidant activity; color; coumaric acids; cultivars; flavanols; flavonols; grape juice; grapes; harvest date; hybrids; resveratrol; Brazil
Abstract:
... Hybrid grape Isabel (Vitis vinifera×Vitis labrusca) is the main cultivar used to produce grape juice in Brazil. However Isabel grape is deficient in anthocyanins. Application of abscisic acid (S-ABA), which is responsible for promoting the anthocyanin synthesis, offers a way for color improvement. This study evaluates the changes on the phenolic composition of Isabel grape juice produced from grap ...
DOI:
10.1016/j.foodres.2015.10.019

2. Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement

Author:
García-Romero Esteban,   et al.   ; Yamamoto Lilian Yukari; Koyama Renata; Adriane Marinho de Assis; Roberto Sergio Ruffo; Bovolenta Yuri Renan; Nixdorf Suzana Lucy; Gómez-Alonso Sergio; Hermosín-Gutiérrez Isidro;     Show all 9 Authors
Source:
BIO web of conferences 2015 v.5 no. pp. 01014
ISSN:
2117-4458
Subject:
abscisic acid; anthocyanidins; anthocyanins; antioxidant activity; color; coumaric acids; cultivars; flavanols; flavonols; grape juice; grapes; resveratrol; Brazil
Abstract:
... Isabel grape is the main cultivar used to produce juice in Brazil, which has rusticity and high productivity, but it is deficient in anthocyanins, a pigment responsible for the color. Thus, an alternative is the application of abscisic acid (S-ABA), which is responsible to promote the synthesis of anthocyanins. The aim of this work was to evaluate the phenolic compounds composition in “Isabel” gra ...
DOI:
10.1051/bioconf/20150501014

3. Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora

Author:
Esteban García-Romero,   et al.   ; Maurício Bonatto Machado de Castilhos; Odinéli Louzada dos Santos Corrêa; Mauro Celso Zanus; João Dimas Garcia Maia; Sérgio Gómez-Alonso; Vanildo Luiz Del Bianchi; Isidro Hermosín-Gutiérrez;     Show all 8 Authors
Source:
Food research international 2015 v.75 pp. 374-384
ISSN:
0963-9969
Subject:
anthocyanins; antioxidant activity; color; cultivars; flavanols; flavonols; heat treatment; hybrids; palate; polyphenols; red wines; ripening; sensory evaluation; sensory properties; stilbenes; table wines; thermal degradation; total soluble solids; wine grapes; winemaking; Brazil
Abstract:
... In contrast to the most worldwide used grape varieties, wine production in Brazil is mainly devoted to the elaboration of table wines from American grapes and hybrids. These grapes show initial disadvantages such as low soluble solids content in their optimal stage of ripening and poor color quality. Based on this, the Brazilian Agency EMBRAPA Grape and Wine has developed BRS type cultivars in ord ...
DOI:
10.1016/j.foodres.2015.05.056

4. Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin

Author:
Yineth Ruíz-García,   et al.   ; Carolina Beres; Davy W. H. Chávez; Erika F. Souza; Renata V. Tonon; Lourdes M. C. Cabral;     Show all 6 Authors
Source:
Journal of food science and technology 2019 v.56 no.2 pp. 1066-1072
ISSN:
0022-1155
Subject:
Vitis vinifera; anthocyanins; bioactive compounds; cations; citric acid; ethanol; grapes; oxygen radical absorbance capacity; phenolic compounds; semiarid zones; temperature; Brazil
Abstract:
... The aim of this study was to evaluate the effects of process conditions on the solid–liquid extraction of bioactive compounds from the Alicante Bouschet grape skin from the semi-arid region of Brazil. The influence of temperature (23–57 °C), ethanol concentration (16–84%) and citric acid concentration (0–4%) on the total phenolic content, monomeric anthocyanin content and on the antioxidant capaci ...
DOI:
10.1007/s13197-018-3535-x
PubMed:
30906064
PubMed Central:
PMC6400780

5. Using Support Vector Machines and neural networks to classify Merlot wines from South America

Author:
Laura Andrea García Llobodanin,   et al.   ; Nattane Luíza Costa; Inar Alves Castro; Rommel Barbosa;     Show all 4 Authors
Source:
Information processing in agriculture 2019 v.6 no.2 pp. 265-278
ISSN:
2214-3173
Subject:
2,2-diphenyl-1-picrylhydrazyl; anthocyanins; antioxidant activity; color; data collection; food industry; high performance liquid chromatography; neural networks; polyphenols; provenance; support vector machines; wines; Argentina; Brazil; Chile; Uruguay
Abstract:
... Wines with a clear geographical origin are an issue of interest for consumers and food industries. This paper presents a data mining study of Merlot wines from South America to identify the fingerprint of their geographical origin. A group of samples from Argentina (n = 17), Brazil (n = 12), Chile (n = 48), and Uruguay (n = 6) was analyzed. Twenty chemical compounds were determined by high-perform ...
DOI:
10.1016/j.inpa.2018.10.003

6. Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS

Author:
Esteban García-Romero,   et al.   ; Ronan Carlos Colombo; Sergio Ruffo Roberto; Suzana Lucy Nixdorf; José Pérez-Navarro; Sergio Gómez-Alonso; Adela Mena-Morales; Leandro Simões Azeredo Gonçalves; Maria Aparecida da Cruz; Deived Uilian de Carvalho; Tiago Bervelieri Madeira; Lycio Shinji Watanabe; Reginaldo Teodoro de Souza; Isidro Hermosín-Gutiérrez;     Show all 14 Authors
Source:
Food research international 2020 v.130 pp. 108955
ISSN:
0963-9969
Subject:
acidity; anthocyanins; cis-trans isomers; coumaric acids; cultivars; flavonols; flowering; fruits; high performance liquid chromatography; small fruits; solid phase extraction; statistical models; stilbenes; table grapes; tandem mass spectrometry; total soluble solids; vines; vineyards; Brazil
Abstract:
... Grapes are considered to be a major source of phenolic compounds as compared with other fruits. To improve the quality of table grapes, some techniques like thinning can be used. In addition, grape cultivars with distinct characteristics are directly linked to its phenolic profile. This study aimed to identify and quantify the phenolic compound profile and yield of the hybrid ‘BRS Vitoria’ seedles ...
DOI:
10.1016/j.foodres.2019.108955