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Postharvest Induction Modeling Method Using UV Irradiation Pulses for Obtaining Resveratrol-Enriched Table Grapes: A New “Functional” Fruit?
|Authors:||Cantos Villar, Emma; Espín de Gea, Juan Carlos ; Tomás Barberán, Francisco|
|Publisher:||American Chemical Society|
|Citation:||Journal of Agricultural and Food Chemistry 49(10): 5052-5058 (2001)|
|Abstract:||A modeling method for the induction of resveratrol synthesis by UV irradiation pulses in Napoleon table grapes is proposed. The method is based on the combination of four main parameters: irradiation power (IW), irradiation time (IT), irradiation distance (ID), and number of elapsed days to achieve the highest resveratrol accumulation (Dm). Maximum resveratrol content (11-fold higher than untreated grapes) was achieved using the combination: IW = 510 W, IT = 30 s, ID = 40 cm, and Dm = 3 days. Sensory characteristics and main features of irradiated grapes (color, weight, firmness, flavor, size, ripening index and vitamin C content) remained unaltered after 1 week of storage. UV induction signal migrated to the hidden side of the grape skin with a delay of 3 days as compared to the directly irradiated side. Phenolic compounds were not detected in Napoleon grape flesh. Resveratrol content per standard serving (200 g) of irradiated grape was about 3 mg, an amount more than 10-fold higher than that of untreated Napoleon grapes. This means that a serving of irradiated grape (unpeeled) could supply the resveratrol content equivalent to 3 glasses of a red wine with high resveratrol content (≈ 1 mg/glass). Therefore, controlled UV irradiation pulses are useful as a simple postharvest treatment (and alternative to genetic engineering) to obtain possible “functional” grapes (with enhanced health-promoting properties) as a dietary source of high resveratrol content.|
|Description:||7 pages, 4 figures, 2 tables.|
|Publisher version (URL):||http://dx.doi.org/10.1021/jf010366a|
|Appears in Collections:||(CEBAS) Artículos|
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