SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

RITSCHEL, P. S.; MAIA, J. D. G.; PROTAS, J. F. da S.; GUERRA, C. C.; PEREIRA, G. E.; LIMA, M. dos S..

No Brasil, a produção e o consumo de suco de uva vem crescendo nos últimos anos, sendo realizada com o uso de uma matriz diversificada de cultivares de uvas do tipo americano. Esta base inclui variedades tradicionais e suas mutações precoces, além de novas cultivares brasileiras, criadas para contribuir para a solução de demandas do segmento de sucos de uva. A viticultura brasileira voltada para a produção de sucos é praticada em diferentes sistemas de cultivo e condições ambientais, que abrangem regiões de clima temperado, onde a uva é produzida sob o sistema tradicional, até regiões de clima subtropical e tropical, onde inovações no sistema de produção permitem a realização de duas ou mais colheitas anuais. A tecnologia de extração de sucos é baseada na...

Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage.

Palavras-chave: American grapevine cultivar; Brazilian grapevine cultivars; South; Temperate climate; Subtropical climate; Northeast; Tropical climate; Cultivares de videiras americanas; Cultivares de videiras brasileiras; Suco de uva; Antocianinas; Polifenois; Sul; Clima subtropical; Nordeste; Clima troícal; Clima Tropical; Grape juice; Anthocyanins; Polyphenols.

Ano: 2018

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103070

DIAS, J. F.; SIMBRAS, B. D.; BERES, C.; SANTOS, K. M. O. dos; CABRAL, L. M. C.; MIGUEL, M. A. L..

bitstream/item/213281/1/fsufs-02-00058.pdf

Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage

Palavras-chave: Bio-Preservant; Fermented beverage; Lactic acid bacteria; Probiotics; Grape juice; Grape pomace.

Ano: 2018

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122601

Ciênc. Tecnol. Aliment.

Rizzon,Luiz Antenor; Miele,Alberto.

The production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the...

Bioactive compounds of juices from two Brazilian grape cultivars.

Palavras-chave: Grape juice; Grape nectar; Grape beverage; Composition; PCA.

Ano: 2012

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100014

SILVA, J. K.; CAZARIN, C. B. B.; CORREA, L. C.; BATISTA, A. G.; FURLAN, C. P. B; BIASOTO, A. C. T.; PEREIRA, G. E.; CAMARGO, A. C. de; MARÓSTICA JUNIORA, M. R..

Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the polyphenol content and antioxidant activities of grape juices from two cultivars: BRS-Cora and Isabella. Total polyphenol content (TPC), anthocyanins, antioxidant capacity (oxygenradical absorbance capacity, ferric reducing antioxidantpower and1,1-diphenyl-2-picrylhydrazyl), and phenolic profile (high-performance liquid chromatography with diode array and fluorescence detection ? HPLC-DAD-FLD) were determined.

Bioactive compounds of juices from two Brazilian grape cultivars.

Palavras-chave: Variedade Isabella; BRS-Cora; Uva; Suco de uva; Polifenóis; Potencial antioxidante; Compostos bioativos; Grape juice; Polyphenols; Antioxidant potential; Bioactive compounds.

Ano: 2015

URL: http://www.alice.cnptia.embrapa.br/handle/doc/1036811

SILVA, J. K.; CAZARIN, C. B. B.; CORREA, L. C.; BATISTA, A. G.; FURLAN, C. P. B.; BIASOTO, A. C. T.; PEREIRA, G. E.; CAMARGO, A. C. de; MARÓSTICA JUNIOR, M. R..

Abstract BACKGROUND: Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the polyphenol content and antioxidant activities of grape juices from two cultivars: BRS-Cora and Isabella. Total polyphenol content (TPC), anthocyanins, antioxidant capacity (oxygenradical absorbance capacity, ferric reducing antioxidantpower and1,1-diphenyl-2-picrylhydrazyl), and phenolic profile (high-performance liquid chromatography with diode array and fluorescence detection ? HPLC-DAD-FLD) were determined. RESULTS: BRS-Cora grape juice showed higher concentrations of total polyphenols and anthocyanins, as well as higher antioxidant...

Development of an analytical method for the quantification of bioactive phenolic compounds in grapes and juices.

Palavras-chave: Variedade Isabella; BRS-Cora; Uva; Suco de uva; Polifenóis; Potencial antioxidante; Compostos bioativos; Grape juice; Polyphenols; Antioxidant potential; Bioactive Compounds.

Ano: 2016

URL: http://www.alice.cnptia.embrapa.br/handle/doc/1059836

Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with diferent grape varieties.

Canedo-Reis, N.A.P.; Silva, L. F.; GUERRA, C. C..

Phenolic compounds, largely present in grapes, have demonstrated a high antioxidant capacity, which is intimately linked to their nutraceutical value.

Tipo: Resumo em anais de congresso (ALICE)

Palavras-chave: Grapes; Grape juice; Grapefruits; Grapefruit juice; Juices; Analytical methods; Bioactive compounds; Phenolic compounds.

Ano: 2018

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1108327

CANEDO-REIS, N. A. P.; GUERRA, C. C.; SILVA, L. F. da; WETZSTEIN, L. C.; JUNGES, C. H.; FERRÃO, M. F.; BERGOLD, A. M..

Abstract A fast method for the simultaneous quantitative determination of 16 phenolic compounds in grape juice by UPLC-MS was developed and validated. Run time was 4.5!min and the method proved to be specific, linear (r > 0.9961), precise (RSD < 5%), accurate (recovery range was under ± 5%) and sensitive with a limit of detection ranging from 0.45 to 35.34!"g L−1 and limit of quantification ranging from 1.35 to 107.08!"g L−1. The validated method was used to characterize 49 grape juice samples which were produced with different grape varieties. Anthocyanins were the compounds present in the highest amounts on the analyzed samples and BRS-Violeta was the cultivar that presented the highest quantity of phenolic compounds in its...

Grape juice increases the BDNF levels but not alter the S100B levels in hippocampus and frontal cortex from male Wistar Rats

Palavras-chave: Quantification analysis; Method validation; Vitis Labrusca; Food composition; Grape juice; Phenolic compounds.

Ano: 2020

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127099

Anais da ABC (AABC)

DANI,CAROLINE; ANDREAZZA,ANA CRISTINA; GONÇALVES,CARLOS ALBERTO; KAPIZINSKI,FLÁVIO; HENRIQUES,JOÃO A. P.; SALVADOR,MIRIAN.

ABSTRACT Several studies have shown that a high consumption of vegetables and fruits is consistently associated with a low risk of oxidative stress-induced diseases, which includes some degenerative diseases such as amyotrophic lateral sclerosis, Alzheimer and Parkinson. Therefore, the objective of this study is to verify the effects of conventional and organic grape juice in the modulation of the neurotrophic factor (BDNF) and astrocytic markers protein (S100B) in hippocampus and frontal cortex of Wistar rats. In this study, 24 male Wistar rats were divided into three groups. To the first one, it was given organic purple grape juice; to the second, conventional grape juice, while the last one received only saline. After 30 days, all rats were sacrificed...

Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes

Palavras-chave: Brain; Grape juice; Neuroprotection; Polyphenol..

Ano: 2017

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000100155

Anais da ABC (AABC)

CAMPOS,PLÍNIO R.F.; MÓDENES,APARECIDO N.; ESPINOZA-QUIÑONES,FERNANDO R.; TRIGUEROS,DANIELA E.G.; BARROS,SUELI T.D.; PEREIRA,NEHEMIAS C..

ABSTRACT In this work, the improvement on the concentrated grape juice physico-chemical characteristics by using an enzymatic treatment followed by Membrane Separation Process (MSP) has been investigated. By using Novozym 33095(r) and Ultrazym AFP L(r) enzymes varying three operating parameters, the best result on the grape pulp characteristics was attained for the Novozym 33095(r) performed at 35oC, 15 min. and 50 mgL-1. In micro/ultra filtration processes after enzymatic pretreatment, the best performance of the MSP with high permeate flux value and suitable grape juice characteristics was attained using 0.05 mm membrane pore size, 1 bar pressure and 40 oC treatment temperature. When reverse osmosis process is operated at 40 bar and 40oC, high soluble...

Ochratoxin A in wines and grape juices commercialized in the city of São Paulo, Brazil

Palavras-chave: Grape juice; Enzymatic treatment; Micro/ultra filtration; Reverse osmosis.

Ano: 2016

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000100423

BJM

Shundo,Luzia; Almeida,Adriana P. de; Alaburda,Janete; Ruvieri,Valter; Navas,Sandra A.; Lamardo,Leda C.A.; Sabino,Myrna.

During the summer of 2005, a total of 101 samples of wines and grape juices purchased from supermarkets and retail stores in São Paulo city were analysed for the presence of Ochratoxin A (OTA). OTA was evaluated in 29 red wines and 38 grape juices produced in Brazil and in 34 imported red wines (from Argentina, Chile, Uruguay, France, Italy, Portugal, Spain and South Africa). OTA was extracted in an immunoaffinity column and detected by HPLC with fluorescence detection, according to EN 14133/2003. The detection and quantification limits established were 0.01 and 0.03 ng/mL, respectively. The recoveries for wine samples were 94.1, 82.5, 86.1% and the relative standard deviation were 6.10, 1.03, 4.11% at levels of 0.03, 2.0, 5.0 ng/mL, respectively. For...

Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil

Palavras-chave: Ochratoxin A; Red wine; Grape juice; Immunoaffinity colunm; HPLC determination.

Ano: 2006

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400024

LIMA, M. dos S.; SILANI, I. de S. V.; TOALDO, I. M.; CORREA, L. C.; BIASOTO, A. C. T.; PEREIRA, G. E.; BORDIGNON-LUIZ, M. T.; NINOW, J. L..

The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids...

Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration.

Palavras-chave: Northeast Region of Brazil; Região Nordeste do Brasil; Uva; Suco; Antioxidante; Composto fenolico; Viticultura; Grape juice; Antioxidant activity; Phenolic compounds; Viticulture.

Ano: 2014

URL: http://www.alice.cnptia.embrapa.br/handle/doc/986783

LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de.; BORDIGNON-LUIZ, M. T.; NINOW, J. L..

2015

Progressos na vitivinicultura brasileira.

Palavras-chave: Bioactive compounds; Pectinases; Suco de uva; Grape juice; Vitis labrusca.

Ano: 2015

URL: http://www.alice.cnptia.embrapa.br/handle/doc/1023598

CAMARGO, U. de A.; TONIETTO, J.; HOFFMANN, A..

A viticultura brasileira nasceu com a chegada dos colonizadores portugueses, tornando-se uma atividade comercial a partir do início do século XX. Houve absoluto predomínio do cultivo de uvas americanas até meados do século XX, quando se iniciou o plantio de videiras europeias. Até a década de 1960, a viticultura brasileira ficou limitada às regiões Sul e Sudeste. A partir daí, a uva alastrou-se como alternativa econômica em diversas regiões tropicais do País e ganhou nova dimensão nas zonas temperadas de cultivo. Atualmente, a área vitícola brasileira situa-se ao redor de 83.700 ha, com uma produção anual oscilando entre 1.300.000 e 1.400.000 toneladas. Destacam-se, pelo volume de produção, os Estados do Rio Grande do Sul, São Paulo, Pernambuco, Paraná,...

Qualidade da uva "BRS Magna" sob influência de sistemas de condução e porta-enxertos no Submédio do Vale do São Francisco: segundo ciclo de produção.

Palavras-chave: Vitivinicultura; Brasil; Panorama; Tecnologia vitícola; Uva de mesa; Manejo do vinhedo; Suco de uva; Cultivares; Viticulture technology; Table grape; Wine; Vineyard management; Grape products certification; Certificação de Produto; Vinho; Suco; Grape juice; Cultivars.

Ano: 2019

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1120755

FERREIRA, T. de O.; COSTA, R. R. da; ANDRADE NETO, E. R. de; LIMA, M. A. C. de.

Este trabalho teve como objetivo caracterizar a qualidade de uvas ?BRS Magna? produzidas sob diferentes sistemas de condução (latada, lira e espaldeira) e porta-enxertos (?IAC 572? e ?IAC 766?), no segundo ciclo de produção, nas condições do Submédio do Vale do São Francisco. O delineamento experimental utilizado foi em blocos ao acaso, em parcelas subdivididas, com quatro repetições. Foram avaliados componentes de massa do cacho, massa da baga, teor de sólidos solúveis, acidez titulável e os parâmetros de cor L, a* e b*. Não se observou combinação específica do sistema de condução e porta-enxerto que favorecesse o conjunto de componentes de qualidade avaliados. Porém, os sistemas de condução latada e espaldeira favoreceram a massa das bagas da videira,...

Tipo: Artigo em anais de congresso (ALICE)

Palavras-chave: Epoca de produção; Uvas para suco; Vitivinicultura tropical; BRS Magna; Uva; Porta Enxerto; Suco; Qualidade; Produção; Época de Colheita; Grapes; Grape juice; Crop production.

Ano: 2018

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103970

Qualidade das uvas "BRS Magna" associada a sistemas de condução e porta-enxertos no Submédio do Vale do São Francisco: primeiro ciclo de produção.

FERREIRA, T. de O.; COSTA, R. R. da; ANDRADE NETO, E. R. de; LIMA, M. A. C. de.

O objetivo desse estudo foi determinar a infl uência do sistema de condução e do porta-enxertos sobre componentes físicos e químicos de qualidade das uvas da videira ?BRS Magna? em cultivo irrigado, no Submédio do Vale do São Francisco. Foram estudados os sistemas de condução latada, espaldeira e lira bem como os porta-enxertos ?IAC 572? e ?IAC 766?, em delineamento experimental em blocos ao acaso, em parcelas subdivididas, com quatro repetições. Os cachos foram avaliados por ocasião da colheita em ciclo produtivo de 12 de janeiro de 2017 (data da primeira poda de produção) a 19 de abril de 2017. Os sistemas de condução e os porta-enxertos não influenciaram os atributos físicos da uva. O sistema de condução latada promoveu maior acúmulo de sólidos solúveis...

Tipo: Artigo em anais de congresso (ALICE)

Palavras-chave: Uva para suco; Vitivinicultura tropical; BRS Magna; Vale do São Francisco; Uva; Suco; Composição Química; Porta Enxerto; Grapes; Grape juice.

Ano: 2018

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103948

Quality and antioxidant potential of BRS Magna grapes harvested in the first half of the year under different training systems and rootstocks in a tropical region.

FERREIRA, T. de O.; COSTA, R. R. da; FÉLIX, D. T.; ANDRADE NETO, E. R. de; CRUZ, M. de M.; LIMA, M. A. C. de.

The Submedium São Francisco Valley is renowned for its particular conditions for cultivating grapes for different uses. The production of grapes for juice is relatively recent, and thus, knowledge is still limited on components of the production system. The aim of this study was to characterize the quality and antioxidant activity of ?BRS Magna? grapes in irrigated crops of the Submedium São Francisco River Valley under the influence of training systems and rootstocks, in production cycles of the first half of the year. The experiment was conducted in the Experimental Field of Bebedouro/Embrapa Semiárido, in Petrolina, Pernambuco, Brazil. The following were studied: overhead trellis, lyre, and vertical shoot positioning (VSP) systems and rootstocks ?IAC...

Sensory characteristics of organic grape juices.

Palavras-chave: Uvas para suco; Compostos bioativos; Uvas híbridas; Vale do São Francisco; Uva; Suco de Fruta; Porta Enxerto; Grapes; Grape juice; Bioactive compounds.

Ano: 2019

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110363

MIELE, A.; FIORAVANÇO, J. C..

2015

Tipo: Resumo em anais de congresso (ALICE)

Palavras-chave: Organic grapes; Sensory analysis; Grape juice; Vitis.

Ano: 2015

URL: http://www.alice.cnptia.embrapa.br/handle/doc/1023326

Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil.

COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S..

Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers.

Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil.

Palavras-chave: Vitis labrusca L; Beverage analysis; Organic Acids; Sparkling wine; Wine; Uva; Suco de Fruta; Food analysis; Food composition; Grape juice; Sugars.

Ano: 2018

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094124

COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S..

Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers.

Spray drying of grape juice from hybrid cv. Brs Violeta: microencapsulation of anthocyanins using Protein/maltodextrin blends as drying aids.

Palavras-chave: Vitis labrusca L; Beverage analysis; Food analysis; Food composition; Wine; Grape juice; Sparkling wine; Sugars; Organic acids.

Ano: 2018

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089626

MOSER, P.; SOUZA, R. T. de; TELIS, V. R. N..

ABSTRACT Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/ maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher...