Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/17797
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Título : Comparison of Ozone and UV-C Treatments on the Postharvest Stilbenoid Monomer, Dimer, and Trimer Induction in Var. ‘Superior' White Table Grapes
Autor : González-Barrio, Rocío, Beltrán, David, Cantos Villar, Emma, Gil Muñoz, M.ª Isabel, Espín de Gea, Juan Carlos, Tomás Barberán, Francisco
Palabras clave : Table grapes
Postharvest
Ozone
Resveratrol
Stilbenoids
Viniferins
Dehydrodimers
Dehydrotrimers
UV-C
Fecha de publicación : 13-May-2006
Editor: American Chemical Society
Resumen: Postharvest treatment of seedless white table grapes (var. ‘Superior') with different gas ozone concentrations (3.88 and 1.67 g/h) for 1, 3, and 5 h induced an increase in stilbenoid biosynthesis [trans-resveratrol, piceatannol, and viniferinas (resveratrol dehydrodimers and dehydrotrimers)] during storage at 22 °C and 95% relative humidity. The maximal resveratrol concentration was reached after 2 days of storage, and this amount was similar to that induced by optimized UV-C treatments (1 min, 510 W, 40 cm). Although similar resveratrol concentrations accumulated in grapes after both UV-C and O3 treatments (maximum ozone production and time), the ozone treatment was more efficient in inducing viniferins accumulation in grape berries. A sequence in the biosynthesis of stilbenoids was observed, starting with the resveratrol monomer, continuing with the resveratrol dehydrodimers ε-viniferin and δ-viniferin, and ending with four different resveratrol dehydrotrimers. These trimers were different from α-viniferin, a trimer previously reported to be induced in grapes after biotic and abiotic stresses. Two α-viniferin isomers were also detected in the ozone-treated grapes, although at very low concentrations that prevented their quantification.
Descripción : 7 pages, 12 figures.
Versión del editor: http://dx.doi.org/10.1021/jf060160f
URI : http://hdl.handle.net/10261/17797
ISSN: 1520-5118 (Online)
0021-8561 (Print)
DOI: 10.1021/jf060160f
Citación : Journal of Agricultural and Food Chemistry 54(12): 4222-4228 (2006)
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