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Rapid spectrophotometric methods as a tool to assess the total phenolics and antioxidant potential over grape ripening: a case study of Madeira grapes
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Orientador(es)
Resumo(s)
The aim of this study was to improve the knowledge of phenolic content and antioxidant potential during ripening of different grape varieties (Malvasia, Sercial and Tinta Negra) used to produce Madeira wine. Rapid spectrophotometric methods were selected to obtain this information, since these methods could be used as a routine analytical procedure, being easy, simple, rapid, and cost-effective. A significant correlation was observed between total phenolic content and antioxidant capacity for all grape varieties under study, which suggests that phenolics either alone or in combination are responsible for the grapes antioxidant capacity. Our findings showed significant differences (p < 0.05) for phenolic content and antioxidant capacity for all the studied grape varieties. Sercial grapes showed the highest values of phenolics and antioxidant capacity. Moreover, grape ripening stages revealed a significant impact on grapes phenolic content and antioxidant capacity. This information could be used by viticulturists and winemakers to improve and define Vitis vinifera L. grapes harvest management in order to maximize its bioactive potential.
Descrição
Palavras-chave
Vitis vinifera L. grapes Ripening stages Phenolic content Antioxidant capacity Spectrophotometric methods . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Contexto Educativo
Citação
Perestrelo, R., Silva, C., Silva, P., & Câmara, J. S. (2018). Rapid spectrophotometric methods as a tool to assess the total phenolics and antioxidant potential over grape ripening: a case study of Madeira grapes. Journal of Food Measurement and Characterization, 12(3), 1754-1762.
Editora
Springer Verlag