Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines
2020
Gomez, Hector Alonzo Gomez | Marques, Marcia Ortiz Mayo | Borges, Cristine Vanz | Minatel, Igor Otavio | Monteiro, Gean Charles | Ritschel, Patricia Silva | Zanus, Mauro Celso | Diamante, Marla Silvia | Kluge, Ricardo A. (Ricardo Alfredo) | Lima, Giuseppina Pace Pereira
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from ‘BRS Rúbea’ showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from ‘Seleção 34’ and its higher content was detected in ‘BRS Carmem’ (3.55 mg/L). Juices elaborated from ‘BRS Violeta’ showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from ‘Violeta’ presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO₄/L). Juices elaborated from hybrid grapes ‘BRS Violeta’ and wines from ‘BRS Violeta’, ‘Seleção 34’ and ‘Seleção 13’ had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking.
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