Evaluation of the antioxidant capacity, volatile composition and phenolic content of hybrid Vitis vinifera L. varieties sweet sapphire and sweet surprise.

Gabriela de Freitas Laiber Pascoal, Marta Angela de Almeida Sousa Cruz, Joel Pimentel de Abreu, Millena Cristina Barros Santos, Gustavo Bernardes Fanaro, Mário Roberto Maróstica Júnior, Otniel Freitas Silva, Ricardo Felipe Alves Moreira, Luiz Claudio Cameron, Mariana Simões Larraz Ferreira, Anderson Junger Teodoro

Journal: Food chemistry 2021;366():130644

PMID: 34311234

Full Text on Elsevier Science View on PubMed

Abstract

Bioactive compounds were extracted using two different extraction solvents (acetone and water) from pulp and whole grape berries derived from hybrid Vitis vinifera L. varieties Sweet sapphire (SP) and Sweet surprise (SU) and were characterised based on a comprehensive metabolomic approach by chromatography coupled with mass spectrometry (UPLC-QTOF-MSE and GC-FID/MS). GC-FID/MS analysis was performed with two different extraction methods (solvent extraction method and solid-phase extraction). Anthocyanins were characterised and quantified by HPLC-UV. The antioxidant potential was assessed by different assays. SP acetone extract from grape skin had the highest mean to DPPH, FRAP, ORAC and phenolic content SP samples, also showed higher anthocyanin content. Globally, 87 phenolic compounds were identified. The relative quantification by UPLC-MS showed flavonoids the most abundant class. Forty two compounds were found in the volatile fraction of SU, while only thirty one volatile compounds were found in the SP samples.

Address: Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of Sao Paulo, Food Research Center - FORC, 580 Professor Lineu Prestes Ave, Sao Paulo, SP, Brazil.; Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil.; Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil.; Laboratory of Nutrition and Metabolism, FEA, University of Campinas, Brazil; Federal University of Amazonas, Health and Biotechnology Institute, 305 Coari-Mamiá Ave, Coari, Amazonas, Brazil.; Laboratory of Nutrition and Metabolism, FEA, University of Campinas, Brazil.; Brazilian Agricultural Research Corporation, EMBRAPA Food Agroindustry, 29501 Americas Ave, 23020470 Rio de Janeiro, Brazil.; Laboratory of Evaluation of the Composition and Aroma of Food Products (LACAPA), Department of Collective Health, UNIRIO, Frei Caneca Street, 94, Lab. 412-A, New City, CEP: 20211-010, Rio de Janeiro, Brazil.; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil.; Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2021.130644

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MeSH Terms: Aluminum Oxide, Anthocyanins, Antioxidants, Chromatography, High Pressure Liquid, Chromatography, Liquid, Fruit, Gas Chromatography-Mass Spectrometry, Tandem Mass Spectrometry, Vitis