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Título

Effect of postharvest ultraviolet Irradiation on resveratrol and other phenolics of Cv. Napoleon table Grapes

AutorCantos Villar, Emma; García-Viguera, Cristina ; Pascual-Teresa, Sonia de ; Tomás Barberán, Francisco
Palabras claveTable grapes
Phenolics
UV irradiation
Postharvest storage
Resveratrol
Stilbenoids
Anthocyanins
Flavonoids
Postharvest storage
Fecha de publicación14-sep-2000
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 48(10): 4606-4612 (2000)
ResumenIn the skin of cv. Napoleon table grapes, the anthocyanins malvidin 3-glucoside (and its acetyl and p-coumaroyl derivatives), cyanidin 3-glucoside, peonidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, and delphinidin 3-glucoside were identified by HPLC-DAD-MS. In addition, quercetin 3-glucoside and 3-glucuronide, caffeoyltartaric, piceid, and resveratrol were also detected. The content of most phenolics remained quite constant during postharvest refrigerated storage (10 days at 0 °C) while the resveratrol derivatives increased 2-fold. Postharvest treatments of grapes with UVC and UVB light induced a large increase in resveratrol derivatives (3- and 2-fold, respectively). This means that a serving of mature Napoleon grapes (200 g) provides 1 mg of resveratrol, which is in the range of the amount supplied by a glass of red wine. This can be increased to 2 or 3 mg of resveratrol per serving in grapes that have been irradiated with UVB or UVC, respectively. These results show that refrigerated storage and UV irradiation of table grapes can be beneficial in terms of increasing the content of potentially health-promoting phenolics.
Descripción7 pages, 6 figures, 3 tables.
Versión del editorhttp://dx.doi.org/10.1007/s002170000220
URIhttp://hdl.handle.net/10261/18186
DOI10.1021/jf0002948
ISSN1520-5118 (Online)
0021-8561 (Print)
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