Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 738-747Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2017.09.053
Keywords
Isabel grapes; Abiotic stress; Polyphenol; Anthocyanin; Hormesis; HPLC
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Funding
- National Council for Scientific and Technological Development (CNPq) [552440/2011-6]
- Edital Capes [27/2010]
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Ultraviolet light type C (UV-C) was studied as a tool to increase enzymatic and non-enzymatic antioxidant defenses and phytochemical levels in 'Isabel' grapes (Vitis labritsca x Vitis vinifera L.). Grapes were exposed to 0, 0.5, 1.0, 2.0, or 4.0 kJ m(-2) UV-C and stored for 1, 3, or 5 days post-treatment. One day after UV-C irradiation, the activities of grape antioxidant enzymes and thiols were increased, especially at 1.0 and 2.0 kJ m(-2). These doses increased total phenolic content by almost 20%, while 0.5 and 4.0 kJ m(-2) had no effects. Total monomeric anthocyanin content was increased by > 35% by UV-C at 1.0 kJ m(-2); however, anthocyanin profile was unchanged. Grape skin antioxidant capacity was also improved by UV-C irradiation. The 1.0 kJ m(-2) UV-C was considered the hormetic dose. Postharvest IN-C had an elicitor effect on 'Isabel' grapes, positively impacting the antioxidant capacity and phytochemical content.
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