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Postharvest Stilbene-Enrichment of Red and White Table Grape Varieties Using UV-C Irradiation Pulses

AuthorsCantos Villar, Emma; Tomás Barberán, Francisco ; Espín de Gea, Juan Carlos
Functional fruit
Table grapes
UV-C irradiation
Vitis vinifera
Issue Date24-Sep-2002
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 50(22): 6322-6329 (2002)
AbstractThe red table grape varieties Flame, Red Globe, Crimson, and Napoleon, as well as the white varieties Superior, Dominga, and Moscatel Italica, were irradiated with a previously optimized UV-C postharvest irradiation protocol (510 W, 40 cm, 60 s). The induction kinetics of the stilbenes trans-resveratrol, trans-piceid, trans-piceatannol, trans-astringin, and viniferins was followed by using HPLC-DAD/MS/MS. The most inducible stilbenes were trans-resveratrol, trans-piceatannol, and viniferins. Both quantitative and qualitative differences were observed in both the stilbene induction kinetics and stilbene content in the seven table grapes analyzed here. The total resveratrol content ranged from 0.69 mg/100 g fw (Dominga) to 2.3 mg/100 g fw (Red Globe). The net resveratrol induction ranged from 3.4-fold (Flame) to 2315-fold (Red Globe). The highest viniferins content was observed in the variety Flame (0.73 mg/100 g fw), although the variety Red Globe presented the highest viniferins induction (175-fold). The highest content and induction of piceatannol (0.17 mg/100 g fw and 173-fold, respectively) was observed in the variety Flame. It should be stressed that taking into account the health-beneficial effects claimed for stilbenes, the UV-C irradiated table grapes can be considered as new functional fruits that can supply (a serving of unpeeled 200 g table grapes) the resveratrol content (depending on the variety) equivalent to more than seven glasses of red wine (≈1.5 L) with high resveratrol content.
Description8 pages, 5 figures, 4 tables.
Publisher version (URL)http://dx.doi.org/10.1021/jf020562x
Appears in Collections:(CEBAS) Artículos
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