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Food Chem. 2018 Feb 1;240:524-533. doi: 10.1016/j.foodchem.2017.07.152. Epub 2017 Jul 29.

Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.).

Author information

1
Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint-Rémy-de-Provence, France. Electronic address: aubert@ctifl.fr.
2
Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint-Rémy-de-Provence, France.

Abstract

Six table grape cultivars (Centennial Seedless, Chasselas, Italia, Italia Rubi, Alphonse Lavallée, and Muscat de Hambourg) were analyzed for their levels of soluble solids, titratable acidity, sugars, organic acids, vitamin C and E, carotenoids, polyphenolics and volatile compounds during two successive years. Descriptive sensory analyses of the six table grape varieties were also performed. Mainly due to anthocyanins, black cultivars had the highest total phenolic contents. Alphonse Lavallée had also both the highest levels of trans-resveratrol and piceid, and Muscat de Hambourg the highest levels of α-tocopherol, β-carotene and monoterpenols, well-known key aroma compounds in Muscat varieties having also interesting pharmacological properties. This study shows that the two traditional black French cultivars, Muscat de Hambourg and Alphonse Lavallée, are particularly rich in bioactive compounds and have a great potential for human health. Finally, Muscat de Hambourg was significantly rated sweeter, juicier and more aromatic than the others cultivars.

KEYWORDS:

Antioxidant; Ascorbic acid; Bioactive compounds; Carotenoids; Polyphenolics; Table grape; Tocopherols; Vitis vinifera; Volatile compounds

PMID:
28946307
DOI:
10.1016/j.foodchem.2017.07.152
[Indexed for MEDLINE]

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