English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/18095
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Postharvest Induction Modeling Method Using UV Irradiation Pulses for Obtaining Resveratrol-Enriched Table Grapes: A New “Functional” Fruit?

AuthorsCantos Villar, Emma; Espín de Gea, Juan Carlos ; Tomás Barberán, Francisco
KeywordsFunctional fruit
Postharvest technology
Resveratrol
Ultraviolet irradiation
Table grapes
Vitis vinifera
Issue Date31-Aug-2001
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 49(10): 5052-5058 (2001)
AbstractA 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.
Description7 pages, 4 figures, 2 tables.
Publisher version (URL)http://dx.doi.org/10.1021/jf010366a
URIhttp://hdl.handle.net/10261/18095
DOI10.1021/jf010366a
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(CEBAS) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.