Bioactive compounds in wines produced in a new area for vitiviniculture in Brazil / Compostos bioativos em vinhos produzidos em nova área de vitivinicultura no Brasil

Wines are known for its high content of bioactive compounds that can be influenced by the region and climate where the grapes are produced. New regions of production are normally developed using techniques and standards for other traditional regions, but is important to characterize the wine profile, which is different according to the terroir, and can be important for future geographic indications. The aim of this study was to evaluate color, antioxidant activity, anthocyanin content and phenolic compounds profile in wines produced in Minas Gerais State, Brazil. Wines were produced in different wineries of the same region using the varieties Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc (red), Chardonnay and Sauvignon Blanc (white) and Syrah (rose), from municipalities of Cordislândia, Boa Esperança and Três Corações, located in the south of Minas Gerais State, Brazil. Wines produced in Minas Gerais State presented contents of t-resveratrol, total phenolics, anthocyanins, flavonols, flavanols and phenolic acids consistent to the contents observed in wines from traditional regions of production. However, the terroir and the grape variety can result in a differentiation of compounds observed in wines. Syrah red wines produced in Boa Esperança stood out with higher amounts of anthocyanins (24.29 mg L-1), phenolic acids (123,19 mg L-1 ) and flavonols (35.55 mg L-1), when compared to wines from the same variety from other municipalities and other evaluated red wines. Sauvignon Blanc wines from Boa Esperança presented higher contents of phenolic acids and total flavonols, when compared to wines of the same variety produced in Cordislândia. Chardonay wines presented higher total phenolics content, when compared to ohther evaluated white wines. Rose wine produced in the South of Minas Gerais presented the phenolic acids content of 36,33 mg L-1 and total flavonols content of 29,7 mg L-1. The highest antioxidant activity using the DPPH method, (% of free radicals scavenging - FRS) was observed for Syrah wines from Três Corações, (75.37%), but not different from Cabernet Sauvignon wines from Cordislândia (72.50%), values that can be correlated with the largest content of phenolics observed in wines as phenolic compounds (3009 mg L-1). No differences were observed in the contents of the antioxidant activity of white wines. This results indicate that the studied wines present the necessary nutritional and beneficial characteristics to compete in the supply of bioactive compounds during consumption, when compared to wines produced in traditional and different regions in Brazil and other countries.

Vinhos são conhecidos por seu alto teor de compostos bioativos, os quais podem ser influenciados pela região e clima de cultivo das uvas. Novas regiões de produção são normalmente desenvolvidas utilizando técnicas padrões estabelecidos em regiões produtoras tradicionais, mas é importante a caracterização do perfil do vinho obtido, que é diferente de acordo com o terroir e pode ser importante em futuras indicações geográficas. O objetivo do presente estudo foi avaliar a cor, capacidade antioxidante, teor de antocianinas e perfil de compostos fenólicos em vinhos produzidos no estado de Minas Gerais, Brazil. Vinhos foram produzidos em diferentes vinícolas do estafo utilizando as variedades Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc (tintos), Chardonnay e Sauvignon Blanc (brancos) e vinhos Syrah (rose) roses dos municípios de Cordislândia, Boa Esperança e Três Corações, localizados no sul de Minas Gerais. Vinhos produzidos no estado de Minas Gerais apresentaram teores de t-resveraatrol, fenólicos totais, antocianinas, flavonóis, favanois e ácidos fenólicos consistentes com os observados em vinhos de outras regiões produtoras. No entanto, o terroir e a variedade de uva podem resultar em uma diferenciação de compostos observados em vinhos. Vinhos Syrah produzidos em Boa Esperança se destacaram com altos teores de antocianinas (24.29 mg L-1), ácidos fenólicos (123.19 mg L-1) and flavanois (35.55 mg L-1), quando comparados com vinhos da mesma variedade de outros municípios e os demais vinhos tintos avalaidos. Vinhos Sauvignon Blanc de Boa Esperança apresentaram altos tores de ácidos fenólicos e flavonoids totais, quando comparados com vinhos da mesma variedade produzidos em Cordislândia. Vinhos Chardonay apresentaram maiores teores de fenólicos totaisquando comparados com outros vinhos brancos avaliados. Vinhos Rosé produzidos no Sul de Minas Gerais apresentaram teores de ácidos fenólicos de 36.33 mg L-1 e toeres de flavonois totais de 29.7 mg L-1. Maior atividade antioxidante pelo método do DPPH (% de sequestro de radicais livres) foi observada em vinhos Syrah produzidos em Três Corações (75.37%), não se diferenciando de vinhos Cabernet Sauvignon de Cordislândia (72,50%), teores que podem ser correlacionados com o maiores tores de de fenólicos em vinhos, na forma de compostos fenólicos (3009 mg L-1).Não foram observadas diferenças nos teores de atividade antioxidante em vinhos brancos. Os resultados indicam que os vinhos de Minas Gerais paresental características nutricionais e benéficas indicadas no consume, quando comparados com vinhos produzidos em tradicionais e diferentes regiões do Brasil e outros países.

Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines.

The incidence of filamentous fungi and toxin levels in grapes and wines varies depending on the variety of grapes, the wine region, agricultural practices, weather conditions, the harvest and the winemaking process. In this sense, the objective of this study was to evaluate the diversity of Aspergillus and Penicillium fungi isolated from wine grapes of the semi-arid tropical region of Brazil, evaluate the presence of ochratoxin A (OTA) in the experimental wine and verify if there is a correlation between occurrence of these fungi and the physicochemical characteristics of the wine grapes grown in the region. For the isolation of fungi we used the direct plating technique. The presence of OTA in the experimental wine was detected by high-performance liquid chromatography. The species found were Aspergillus niger, A. carbonarius, A. aculeatus, A. niger Aggregate, A. flavus, A. sojae, Penicillium sclerotiorum, P. citrinum, P. glabrum, P. decumbens, P. solitum and P. implicatum. All isolates of A. carbonarius were OTA producers and all P. citrinum were citrinin producers. The highest concentration of OTA was found in red wine (0.29µg/L). All species identified in this study, except A. flavus, showed a positive correlation with at least one physicochemical parameter assessed, highlighting the pectin content, total sugar, total acidity and phenolic compounds.

Describing Quality and Sensory Attributes of 3 Mango (Mangifera indica L.) Cultivars at 3 Ripeness Stages Based on Firmness.

To determine the ideal ripening stage for consumption of the mango cultivars, "Ataulfo," "Haden," and "Tommy Atkins"; fruits at 3 flesh firmness levels (ripeness stages) were evaluated by a trained panel using descriptive analysis after instrumental measurements were made. After harvest, all fruits were ripened to allow softening and quality and sensory attribute changes. Ripening changes during softening of Ataulfo mangos were expressed by a characteristic increase in the perception of "tropical fruit" and "peach" aromas, an increase in "juiciness," "sweetness," and "tropical fruit" flavor, while "fibrousness," "chewiness," and "sourness" decreased. Similar desirable sensory changes were also detected during softening of Haden mangos; an increase in tropical fruit and peach aromas, sweetness and tropical fruit flavor, and a decrease in chewiness, sourness, and bitterness. Softening of Tommy Atkins mangos was followed by reduced chewiness and sourness and increased peach aroma. Softening of all cultivars was followed by decreased sourness and titratable acidity (TA) and increased soluble solids concentration (SSC) and SSC:TA ratio. The results indicate that mango ripening leads to increased expression of sensory attributes such as tropical fruit and peach aromas, tropical flavor, and sweetness that have been related to improved eating quality and these final changes in sensory quality attributes are specific for each cultivar. For example, Ataulfo and Haden mangos had greater improvement in quality and sensory attributes related to fruit eating quality during ripening-softening than Tommy Atkins. In our consumer test, these quality-sensory attributes expressed during ripening that were perceived by the trained panel were also validated, supporting the need for a controlled ripening protocol in mangos.

Cinética de degradação de vitamina c em mangas 'palmer' minimamente processadas armazenadas em diferentes temperaturas / Kinects of vitamin C degradation of 'palmer' mangoes (Mangifera indica L. ) stored at different temperatures

Conduziu-se este trabalho, com o objetivo de utilizar parâmetros cinéticos para avaliar a degradação de vitamina C sobre a vida útil de mangas (Mangifera indica L.) minimamente processadas e armazenadas em diferentes temperaturas. Mangas 'Palmer' foram lavadas em água corrente, sanificadas, descascadas, novamente sanificadas e fatiadas manualmente. O produto foi embalado em embalagem de polietileno com tampa e armazenado a 0ºC, 6ºC e 12ºC (85-90 por cento UR). Para o acompanhamento da sua vida útil, a cada 2 dias foram feitas as seguintes análises: valores L* a* e b*, perda de massa, pH, firmeza, sólidos solúveis (SS), acidez titulável (AT) e teor de vitamina C. As mangas minimamente processadas armazenadas à 0ºC e 6ºC apresentaram vida útil de 10 dias contra 4 dias das mangas armazenadas à 12ºC. Os dados obtidos por meio de regressão linear com os valores do logaritmo neperiano do teor de ácido ascórbico pelo tempo de armazenagem (dias) mostram que a reação de degradação da vitamina C se ajusta ao modelo cinético de 1ª ordem. O Modelo de Arrhenius foi aplicado às velocidades de reação (k) nas diferentes temperaturas estabelecendo energia de ativação (Ea) de 34,32 kcal mol-1. A degradação de vitamina C foi mais lenta (t1/2 = 63,6dias; e k = 0,0109 dias-1) à 0ºC o que proporcionou maior retenção de seus teores (89 por cento) durante 10 dias de armazenamento. As frutas armazenadas à 12ºC apresentaram maior velocidade de degradação (k = 0,1729 dias-1) e, consequentemente, t1/2 inferior às demais temperaturas (apenas 4 dias).

This work was used to evaluate the kinetic parameters for degradation of vitamin C on the shelf-life of minimally processed mangoes (Mangifera indica L.) stored at different temperatures. 'Palmer' Mangos were washed in running water, sanitized, peeled, manually sliced and again sanitized. The product was packaged in polyethylene packaging with lid and stored at 0ºC, 6°C and 12 °C (85-90 percent RH). To monitor its shelf-life, the following tests were done every two days: values L* a* b*, weight loss, pH, firmness, soluble solids (SS), titratable acidity (TA) and content of vitamin C. The minimally processed mangoes stored at 0ºC and 6ºC showed shelf-life of 10 days, whereas the shelf-life of mangoes stored at 12°C was 4 days. The data obtained by linear regression with the values of the Neperian logarithm content of ascorbic acid by the time of storage (days) show that the reaction of degradation of vitamin C fits the kinetic model of 1st order. The Arrhenius model was applied to the speed of reaction (k) at different temperatures by setting the activation energy (Ea) of 34,32 kcal.mol-1. The degradation of vitamin C was slower (t1 / 2 = 63.6 days, and k = 0.0109 days-1) at 0°C, which provided greater retention of its contents (89 percent) during 10 days of storage. Fruits stored at 12°C showed a higher rate of degradation (k = 0.1729 days-1) and, consequently, t1 / 2 less than the other temperatures (only 4 days).