ANALYSES OF COMPOUNDS IN SKINS, PULPS AND WHOLE BERRIES OF THIRTY-THREE AUSTRIAN TABLE GRAPE CULTIVARS

In the last decades there has been an increased knowledge about the healthy compounds in food sources.
This study was focused on the quantification of nutritionally important secondary metabolites in 33 table grape cultivars (Vitis vinifera L.) from Austria.
Table grapes contained similar compounds as those found in wine, and compounds having strong antioxidant capacity and other beneficial functionality.
A great variety of different compounds were measured by LC-DAD/FLD, FTIR and others methods in the 33 cultivars of grapes.
From skins, phenolic acids, flavanoids, stilbenes and anthocyanins were analyzed.
In the pulp, phenolic acids (gallic, caftaric, coutaric, fertaric) and the same flavonoids in the skins, were analyzed.
In whole berries, sugar content, non-phenolic acids, nitrogen forms and other parameters such as pH, volatile acidity, titratable acid, antioxidant activity, glycerol, density, and the average weights of berries were also analyzed.
Higher concentrations of phenolic acids and flavonoids were observed in the skins of red grapes in comparison with white berries, and of course, higher concentrations of stilbenes were shown in the red cultivars.
Mostly the same trend observed for the content of compounds in the skin between red and white berries was also shown for the pulps.
As expected, the average antioxidant activity was higher in the red cultivars than in the white ones.

V International Conference Postharvest Unlimited

I. Soural, J. Balík, S. Wendelin, R. Eder

Vitis vinifera L., sugars, nitrogen, acidity, phenolic acids, flavonoids, stilbenes

https://doi.org/10.17660/ActaHortic.2015.1079.70