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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

2015; Elsevier BV; Volume: 77; Linguagem: Inglês

10.1016/j.foodres.2015.10.019

1873-7145

Lilian Yukari Yamamoto, Adriane Marinho de Assis, Sérgio Ruffo Roberto, Yuri Renan Bovolenta, Suzana Lucy Nixdorf, Esteban Garcı́a-Romero, Sérgio Gómez-Alonso, Isidro Hermosín‐Gutiérrez,

Phytochemicals and Antioxidant Activities

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 grapes treated with S-ABA, over two consecutive harvest seasons. Application of S-ABA to grapes increased the content of total anthocyanins in the corresponding juices and also the proportion of anthocyanins based on B-ring tri-substituted anthocyanidins. Regarding non-anthocyanin phenolic compounds, total flavonol content was only significantly higher in juices produced from grapes treated in the 2012 season, whereas the treatment did not significantly affect the content of hydroxycinnamic acid derivatives, flavan-3-ols, resveratrol and even the antioxidant capacity of juices. Juice from Isabel grapes treated with S-ABA provides an enhancement of total anthocyanin concentration, mainly when grapes are treated before or at the onset of véraison. As a consequence, the color intensity increased in all the juices obtained from treated grapes.