Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins

Autores
Fabani, Maria Paula; Baroni, María Verónica; Luna, Lorena Celina; Lingua, Mariana Soledad; Monferran, Magdalena Victoria; Paños, Héctor; Tapia, Aníbal Alejandro; Wunderlin, Daniel Alberto; Feresin, Gabriela Egly
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Changes in the phenolic profile of ‘Arizul’, ‘Sultanina’, ‘Superior’, and ‘Flame’ grapes from the Province of San Juan (Argentina) caused by sun drying were evaluated. Our main goal was to propose that the obtained raisins are a good source of bioactive antioxidants. The ‘Flame’ red variety had the highest amount of total phenols when compared to white raisins (TSP = 201 ± 13 and 154 ± 28 mg gallic acid equivalent/100 g DW raisins, respectively). The sun drying of fresh grapes produced an increased amount of phenolic acids and flavonoids (rutin, kaempferol-hexoside, quercetin and isoquercitrin). Multiple regression analysis (MRA), principal components (PC) and factor analysis (FA) showed a high correlation between the phenolic profile and the antioxidant activity (AA) of raisins (r ≥ 0.90, p < 0.05). The ‘Flame’ variety showed the highest AA, which was linked to the amount of gallic acid, astilbin, quercetin-3-O-glucuronide, isorhamnetin, and isorhamnetin-hexoside present in this variety. On the other hand, the AA in the ‘Arizul’ variety was better correlated with the content of (+)-catechin, caftaric and fertaric acids, whereas the ‘Sultanina’ variety was correlated with resveratrol. Multi-elemental analyses showed that raisins are rich in K (639–883 mg/100 g), Ca (51–121 mg/100 g) and Mg (28–42 mg/100 g). These findings support the potential health properties of raisins as health-promoting food.
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Lingua, Mariana Soledad. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Monferran, Magdalena Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Paños, Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Tapia, Aníbal Alejandro. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Feresin, Gabriela Egly. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Materia
Antioxidant Activity
Food Analysis
Food Composition
Food Processing And Nutrient Changes
Fresh Grapes
Multi-Elemental Composition
Phenolic Profile
Raisins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/49227
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/49227
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisinsFabani, Maria PaulaBaroni, María VerónicaLuna, Lorena CelinaLingua, Mariana SoledadMonferran, Magdalena VictoriaPaños, HéctorTapia, Aníbal AlejandroWunderlin, Daniel AlbertoFeresin, Gabriela EglyAntioxidant ActivityFood AnalysisFood CompositionFood Processing And Nutrient ChangesFresh GrapesMulti-Elemental CompositionPhenolic ProfileRaisinshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Changes in the phenolic profile of ‘Arizul’, ‘Sultanina’, ‘Superior’, and ‘Flame’ grapes from the Province of San Juan (Argentina) caused by sun drying were evaluated. Our main goal was to propose that the obtained raisins are a good source of bioactive antioxidants. The ‘Flame’ red variety had the highest amount of total phenols when compared to white raisins (TSP = 201 ± 13 and 154 ± 28 mg gallic acid equivalent/100 g DW raisins, respectively). The sun drying of fresh grapes produced an increased amount of phenolic acids and flavonoids (rutin, kaempferol-hexoside, quercetin and isoquercitrin). Multiple regression analysis (MRA), principal components (PC) and factor analysis (FA) showed a high correlation between the phenolic profile and the antioxidant activity (AA) of raisins (r ≥ 0.90, p < 0.05). The ‘Flame’ variety showed the highest AA, which was linked to the amount of gallic acid, astilbin, quercetin-3-O-glucuronide, isorhamnetin, and isorhamnetin-hexoside present in this variety. On the other hand, the AA in the ‘Arizul’ variety was better correlated with the content of (+)-catechin, caftaric and fertaric acids, whereas the ‘Sultanina’ variety was correlated with resveratrol. Multi-elemental analyses showed that raisins are rich in K (639–883 mg/100 g), Ca (51–121 mg/100 g) and Mg (28–42 mg/100 g). These findings support the potential health properties of raisins as health-promoting food.Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Lingua, Mariana Soledad. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Monferran, Magdalena Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Paños, Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Tapia, Aníbal Alejandro. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Feresin, Gabriela Egly. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaAcademic Press Inc Elsevier Science2017-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/49227Fabani, Maria Paula; Baroni, María Verónica; Luna, Lorena Celina; Lingua, Mariana Soledad; Monferran, Magdalena Victoria; et al.; Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 58; 5-2017; 23-320889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157517300169info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2017.01.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:24:07Zoai:ri.conicet.gov.ar:11336/49227instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:24:07.992CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins
title Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins
spellingShingle Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins
Fabani, Maria Paula
Antioxidant Activity
Food Analysis
Food Composition
Food Processing And Nutrient Changes
Fresh Grapes
Multi-Elemental Composition
Phenolic Profile
Raisins
title_short Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins
title_full Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins
title_fullStr Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins
title_full_unstemmed Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins
title_sort Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins
dc.creator.none.fl_str_mv Fabani, Maria Paula
Baroni, María Verónica
Luna, Lorena Celina
Lingua, Mariana Soledad
Monferran, Magdalena Victoria
Paños, Héctor
Tapia, Aníbal Alejandro
Wunderlin, Daniel Alberto
Feresin, Gabriela Egly
author Fabani, Maria Paula
author_facet Fabani, Maria Paula
Baroni, María Verónica
Luna, Lorena Celina
Lingua, Mariana Soledad
Monferran, Magdalena Victoria
Paños, Héctor
Tapia, Aníbal Alejandro
Wunderlin, Daniel Alberto
Feresin, Gabriela Egly
author_role author
author2 Baroni, María Verónica
Luna, Lorena Celina
Lingua, Mariana Soledad
Monferran, Magdalena Victoria
Paños, Héctor
Tapia, Aníbal Alejandro
Wunderlin, Daniel Alberto
Feresin, Gabriela Egly
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant Activity
Food Analysis
Food Composition
Food Processing And Nutrient Changes
Fresh Grapes
Multi-Elemental Composition
Phenolic Profile
Raisins
topic Antioxidant Activity
Food Analysis
Food Composition
Food Processing And Nutrient Changes
Fresh Grapes
Multi-Elemental Composition
Phenolic Profile
Raisins
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Changes in the phenolic profile of ‘Arizul’, ‘Sultanina’, ‘Superior’, and ‘Flame’ grapes from the Province of San Juan (Argentina) caused by sun drying were evaluated. Our main goal was to propose that the obtained raisins are a good source of bioactive antioxidants. The ‘Flame’ red variety had the highest amount of total phenols when compared to white raisins (TSP = 201 ± 13 and 154 ± 28 mg gallic acid equivalent/100 g DW raisins, respectively). The sun drying of fresh grapes produced an increased amount of phenolic acids and flavonoids (rutin, kaempferol-hexoside, quercetin and isoquercitrin). Multiple regression analysis (MRA), principal components (PC) and factor analysis (FA) showed a high correlation between the phenolic profile and the antioxidant activity (AA) of raisins (r ≥ 0.90, p < 0.05). The ‘Flame’ variety showed the highest AA, which was linked to the amount of gallic acid, astilbin, quercetin-3-O-glucuronide, isorhamnetin, and isorhamnetin-hexoside present in this variety. On the other hand, the AA in the ‘Arizul’ variety was better correlated with the content of (+)-catechin, caftaric and fertaric acids, whereas the ‘Sultanina’ variety was correlated with resveratrol. Multi-elemental analyses showed that raisins are rich in K (639–883 mg/100 g), Ca (51–121 mg/100 g) and Mg (28–42 mg/100 g). These findings support the potential health properties of raisins as health-promoting food.
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Lingua, Mariana Soledad. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Monferran, Magdalena Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Paños, Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Tapia, Aníbal Alejandro. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Feresin, Gabriela Egly. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
description Changes in the phenolic profile of ‘Arizul’, ‘Sultanina’, ‘Superior’, and ‘Flame’ grapes from the Province of San Juan (Argentina) caused by sun drying were evaluated. Our main goal was to propose that the obtained raisins are a good source of bioactive antioxidants. The ‘Flame’ red variety had the highest amount of total phenols when compared to white raisins (TSP = 201 ± 13 and 154 ± 28 mg gallic acid equivalent/100 g DW raisins, respectively). The sun drying of fresh grapes produced an increased amount of phenolic acids and flavonoids (rutin, kaempferol-hexoside, quercetin and isoquercitrin). Multiple regression analysis (MRA), principal components (PC) and factor analysis (FA) showed a high correlation between the phenolic profile and the antioxidant activity (AA) of raisins (r ≥ 0.90, p < 0.05). The ‘Flame’ variety showed the highest AA, which was linked to the amount of gallic acid, astilbin, quercetin-3-O-glucuronide, isorhamnetin, and isorhamnetin-hexoside present in this variety. On the other hand, the AA in the ‘Arizul’ variety was better correlated with the content of (+)-catechin, caftaric and fertaric acids, whereas the ‘Sultanina’ variety was correlated with resveratrol. Multi-elemental analyses showed that raisins are rich in K (639–883 mg/100 g), Ca (51–121 mg/100 g) and Mg (28–42 mg/100 g). These findings support the potential health properties of raisins as health-promoting food.
publishDate 2017
dc.date.none.fl_str_mv 2017-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/49227
Fabani, Maria Paula; Baroni, María Verónica; Luna, Lorena Celina; Lingua, Mariana Soledad; Monferran, Magdalena Victoria; et al.; Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 58; 5-2017; 23-32
0889-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49227
identifier_str_mv Fabani, Maria Paula; Baroni, María Verónica; Luna, Lorena Celina; Lingua, Mariana Soledad; Monferran, Magdalena Victoria; et al.; Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 58; 5-2017; 23-32
0889-1575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157517300169
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2017.01.006
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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