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IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

Abstract

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

In Chile, the potential of Teinturier has been little explored in the food industry, being a raw material with availability in the market, due to its large number of hectares currently productive (more than 7500) and with a competitive price compared to other fruits with high antioxidant capacity, such as other varieties of grapes, blueberries and native berries. In this context, our laboratory has developed a characterization from a commercial vineyard in the central wine-growing valley in the 2021-22 season. The grapes were harvested and analyzed for: soluble solids content (ºBrix), color, pH, acidity (%), anthocyanin content, total polyphenols, antioxidant activity (FRAP) and anthocyanin profile by HPLC and comparing with Merlot grapes produced under the same agronomic conditions. Comparatively, the teinturier grapes showed 2.29 times more anthocyanins in the skin, with Malvidin 4.27 times higher and polyphenols 2.53 times higher. This characterization seeks to position Teinturier varieties as a quality raw material of high interest for the food market due to their healthy properties. Moreover, it would provide the producers of these cultivars with a new market that ensures the long-term sustainability of these strains, and that they can opt for an alternative market, such as the health and wellness market.

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Salazar-Parra C1*, Vergara C, Miranda M1, Reyes M2, Zamora O1, Farias MJ1

1Instituto de investigaciones agropecuarias, INIA La Platina.
2Instituto de investigaciones agropecuarias. INIA Raihuen.

Contact the author*

Keywords

anthocyanins, antioxidant, health food, grapevine, food industry

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

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