terclim by ICS banner
IVES 9 IVES Conference Series 9 Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

Abstract

The cultivated area of table grapes worldwide has experienced a paramount increase over the last two decades. In this current scenario, traditional varieties are being replaced by new cultivars that prioritize a profitable and sustainable agriculture, while satisfying consumer demands. It is widely recognized that wine varieties, especially those with red berry flesh, are renowned for their high antioxidant capacity and phenolic compounds, which promote health. Recently, this topic has also gained significance in table grape breeding programs. The main objective of this work is to compare new hybrids of table grape (Alicante Bouschet cv. × Itumfifteen cv.) regards to their pulp phenolic compounds content. Three selections of new hybrids Non-Coloured Flesh (NCF) and Total Coloured Flesh (TCF) were analyzed for their individual phenolic compounds (phenolic acids, stilbenes, flavonols, and anthocyanins) during two consecutive seasons 2022 and 2023. The new TCF hybrids showed 2.9-fold higher flavonols in the berry pulp compared to NCF hybrids. Moreover, the anthocyanins content in the berry pulp of TCF grapes reported to be 20-fold higher than those of NCF hybrids. As expected, phenolic acids and stilbenes, were significantly enhanced in TCF hybrids compared to NCF hybrids. The presence of red berry flesh in table grapes not only adds a new characteristic to the market, this new cultivars are genetically enriched in healthy promoting compounds.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Pablo Crespo Ródenas1,2*, Lorena Martínez Zamora2,3, Francisco Artés Hernández2, Manuel Tornel Martínez1

1 Table Grape Breeding Group. Department of Biotechnology, Genomics and Breeding, Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental, Murcia, 30150, Spain
2 Postharvest and Refrigeration Group. Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, 30203, Spain
3 Department of Food Technology, Food Science, and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Espinardo, 30071 Murcia, Spain

Contact the author*

Keywords

Vitis vinifera, teinturier grapes, polyphenols, malvidin, kaempferol

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Bunch placement effects on dehydration kinetics and physico-chemical composition of Nebbiolo grapes

Sforzato di Valtellina DOCG is a special reinforced red wine produced using withered Nebbiolo grapes. The withering process takes place in traditional rooms under natural environmental conditions; it starts immediately after the harvest and ends not before the 1st December of the same year. The process can be performed with different bunch placements that can influence the grapes features.The purpose of the study is to compare the effect on grape physico-chemical parameters for four withering bunch placement systems: hanged clusters (HC), plastic crates (CT), breathable mesh fabric on wooden frames panels (MF), and reed mats (RM). For all the systems studied, the withering length was two months at a temperature between 6 and 19 °C and a relative humidity of 41-88%.

Read More

Development of a new lab-scale carbonation method for applications to sparkling wines

Carbon dioxide (CO2) is the gaseous species responsible for the sparkle in all sparkling wines, influencing their
visual appearance, aromas and mouthfeel.

Read More

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

Read More

Oak wood barrel tannin potential builds white wines oxidative stability and contributes to wine metabolomics fingerprint

Considerable advances have been made in the chemical characterization of wine metabolites through its holistic study using both targeted and untargeted metabolomics approach. The metabolite pool is subject to an intense molecular dialogue which reinforces the wine complexity even after bottling.

Read More

Temperature-based phenology modelling for the grapevine 

Historical phenology records have indicated that advances in key developmental stages such as budburst, flowering and veraison are linked to increasing temperature caused by climate change. Using phenological models the timing of grapevine development in response to temperature can be characterized and projected in response to future climate scenarios.
We explore the development and use of grapevine phenological models and highlight several applications of models to characterize the timing of key stages of development of varieties, within and between regions, and the result of projections under different climate change scenarios.

Read More