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Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn

Author:
Dutra, Maria da Conceição Prudêncio, Rodrigues, Lucicleide Leonice, de Oliveira, Débora, Pereira, Giuliano Elias, Lima, Marcos dos Santos
Source:
Food chemistry 2018 v.269 pp. 157-165
ISSN:
0308-8146
Subject:
anthocyanins, antioxidant activity, copper, cultivars, digestion, grape juice, grapes, hydrogen peroxide, iron, manganese, minerals, nitric acid, procyanidins, protocols, wines
Abstract:
The phenolic profile and antioxidant activity (AOX) of “organic vs. conventional” Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and used to characterize the samples studied. In the validation of the Cu, Fe and Mn determination method, the protocol for samples preparation by hot digestion with HNO3 + H2O2 proved to be more suitable for the grape juice and wine matrices. The validation parameters were considered satisfactory. Conventional products presented higher anthocyanins content, and no significant differences were observed on other phenolic compounds, AOX and Cu, Fe and Mn minerals. All the evaluated samples presented similar results between the same cultivars and in products from grapes of the two cultivation systems. The AOX of juices and wines, organic and conventional, was high, and correlated with procyanidin B1, petunidin-3-glucoside and cyanidin-3,5-diglucoside.
Agid:
6013991