Phytochemical profile of Brazilian grapes (Vitis labrusca and hybrids) grown on different rootstocks.

Important factors may influence the bioactive compounds in grapes, including scion-rootstock interaction. Therefore, the bioactive compounds and antioxidant activity in grape skin and pulp fractions of 'Isabel Precoce', 'BRS Carmem', 'BRS Cora', 'BRS Violeta' and 'IAC 138-22 Máximo' were assessed. These cultivars, from genetic improvement programs in Brazil, have good adaptation to subtropical and tropical climate conditions, and can be widely used by winegrowers aiming at adding value to the grape. All grapevines were grafted onto 'IAC 766' and 'IAC 572' rootstocks under tropical conditions in Brazil. The highest concentration of bioactive compounds was found in skins of 'BRS Violeta', followed by 'IAC 138-22 Máximo', both grafted onto 'IAC 766'. There was a strong correlation between phenolic content and antioxidant properties, since antioxidant activity also decreased in the sequence: 'BRS Violeta' > 'IAC 138-22 Máximo' > 'BRS Cora' > 'BRS Carmem' > 'Isabel Precoce'. Skin from hybrid grapes ('BRS Violeta', 'IAC 138-22 Máximo', 'BRS Cora' and 'BRS Carmem') grafted in both rootstocks contains higher levels of (poly)phenolic compounds and antioxidant activity than 'Isabel Precoce' (V. labrusca). Skin from 'BRS Violeta' grafted onto 'IAC 766' stand out from the others due to their high content of bioactive compounds.

Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.

This was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC-DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L-1 of TPC, and AOX above 2.11 mmol TEAC L-1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-ß-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05531-z.

Chemical typicity of tropical tannat red wines from sub-middle São Francisco Valley, Brazil.

Tannat is a Vitis vinifera cultivar with typically high phenolic compound contents, showing intense coloration, well-bodied, and great aging potential. However, even with this great potential, this variety is still commercially underexplored in the Sub-middle São Francisco Valley (SSFV). This work aimed to characterize the typicity of Tannat red wines from Sub-middle São Francisco Valley (SSFV), Brazil. In addition, the present work represents the first study featuring phenolic compounds quantification and antioxidant activity of Tannat in tropical climate wine-producing regions. Considering the condition of a short-applied maceration time during the winemaking, the tropical Tannat wine showed significant antioxidant activity and high phenolic contents. Trans-caftaric, malvidin-3-O-glucoside, and procyanidin B1 stood out among the phenolic compounds quantified, presenting Tannat with the potential to be an important grape variety to tropical wine-producing regions in Brazil, containing high contents of bioactive compounds. Previously results to compounds (-)-epigallocatechin gallate, procyanidin B2, quercetin-3-ß-D-glucoside, pelargonidin-3-O-glucoside, chlorogenic acid, and piceatannol were not found in Tannat wines. Further studies are necessary to make the Tannat grape's adaptation better in tropical climate conditions, including investigating the phenolic profile and antioxidant activity of Tannat red wines with longer maceration times during the winemaking.

Gut microbiota modulation by jabuticaba peel and its effect on glucose metabolism via inflammatory signaling.

Jabuticaba is a Brazilian berry known for its therapeutic potential against cancer, obesity, insulin resistance (IR), and others. It is a natural source of bioactive compounds, leading to better glucose metabolism, and attenuating obesity and IR through the reduction of pro-inflammatory status. The present study aimed to observe the prebiotic effect of freeze-dried jabuticaba peel (J) consumption on gut bacteria profile and describe its effects on IR derived from the lipopolysaccharides/Toll-like receptor-4 inflammatory pathway. Jabuticaba peel was chemically characterized, and its bioactive compounds were quantified. Twenty-four C57BL/6 mice were feed with a control diet (n = 6), control diet + J (n = 6), high-fat diet (HF) (n = 6), and HF + J (n = 6) for thirteen weeks. Gut bacteriota (16s RNA sequencing), glucose metabolism (fasting glucose and insulin, OGTT, ITT, HOMA-IR, and ß, QUICKI), and inflammatory status (serum lipopolysaccharide, and protein expression) were assessed. The main bioactive compounds found in J were dietary fiber, and anthocyanins, and its consumption along with a healthy diet reduced the abundance of Firmicutes and Actinobacteriota phyla (p < 0.01), increased the Muribaculaceae and Lachnospiraceae families, and Faecalicatena genus (p < 0.05). The correlation test indicates a negative correlation between the Muribaculaceae and glucose metabolism. Jabuticaba peel is a nutritive source of bioactive compounds with prebiotic effects.

Syrah Grape Skin Residues Has Potential as Source of Antioxidant and Anti-Microbial Bioactive Compounds.

In this study, we evaluated the effects of ultrasound-assisted extraction (UAE) under different time-temperature conditions on the content of bioactive compounds, antioxidant and antimicrobial activities of Syrah grape skin residue. The application of UAE showed a positive effect on the extraction of total flavonoids, and a negative effect on total polyphenols. The temperature of 40 °C and 60 °C without the UAE caused an increase of 260% and 287% of the total polyphenols, respectively. Nineteen individually bioactive compounds were quantified. The anthocyanin concentration (malvidin-3,5-di-O-glucoside 118.8-324.5 mg/100 g) showed high variation, to a lesser extent for phenolic acids, flavonoids, flavonols, procyanidins and stilbenes due to the UAE process. The Syrah grape skin residue has a high concentration of total phenolic compounds of 196-733.7 mg·GAE/100 g and a total flavonoid content of 9.8-40.0 mg·QE/100 g. The results of free radical scavenging activity (16.0-48.7 mg/100 mL, as EC50) and its inhibition of microbial growth (0.16 mg/mL, as EC50 for S. aureus, and 0.04 mg/mL, as EC50 for E. coli) by grape skin extract (UAE 40:20) indicate high antioxidant and antibacterial activity. It was concluded that the use of ultrasound needs further analysis for its application in this context, as it has shown deleterious effects on some compounds of interest. Syrah grape skin residue has potential as a source of bioactive antioxidants, antimicrobial activity and for use as a functional food ingredient.

Red-jambo peel extract shows antiproliferative activity against HepG2 human hepatoma cells.

The peel of the red-jambo concentrates the majority of the bioactive compounds and antioxidant capacity of the fruit. Minor phenolic compounds in this part of the fruit are still unknown, as well as the effect of its extracts in in vitro and in vivo studies. In an ethanolic extract of red-jambo, a wider range of phenolic compounds was investigated and the antioxidant cellular antioxidant activity and inhibition of HepG2 cell proliferation were evaluated for the first time. Using HPLC-FLD/DAD for phenolic compounds determination, gallic acid, chlorogenic acid and (-)-epigallocatechin gallate were found for the first time in the peel of the red-jambo fruit. The anthocyanins found (cyanidin 3,5-diglucoside, cyanidin 3-glucoside and peonidin 3-glucoside) were the flavonoid class strongly correlated with the antioxidant capacity methods used in this study (cellular antioxidant activity and oxygen radical absorbance capacity). The ethanolic extract of the peel showed significant effect on reducing the tumoral cell growth and proliferation. Antiproliferative activity of phytochemicals showed no significant correlative relations with total phenolic compounds, flavonoids and anthocyanins, demonstrating which the antiproliferative effect of the extract could be due to the synergic action among the compounds in red-jambo peel.

Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats.

Previous studies have assessed the properties of aqueous extracts, using byproducts such as jaboticaba peel. We have assessed potential antioxidant effects of jaboticaba extract (Plinia jaboticaba) (JAE = 50 g/L) in vitro and in vivo. Healthy Wistar rats received ad libitum JAE for either 15 or 49 days in vivo. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, gallic acid, rutin, myricetin, and quercetin were identified as the main polyphenols in JAE. Lipid peroxidation values in the serum and colon were similar throughout the groups. In addition, JAE did not disturb the antioxidant systems. JAE also altered gut microbiota, increasing since Lactobacillus, Bifidobacterium and Enterobacteriaceae counts. Bacterial metabolites were higher in the colon content of rats fed with JAE than in the control group. Given these results, under healthy conditions, JAE dietary supplementation could perform in vivo modulation of gut microbiota, without disturbing the antioxidant system. PRACTICAL APPLICATION: Jaboticaba (Plinia jaboticaba) peel is a rich and often-wasted source of bioactive compounds, such as polyphenols. Previous studies have shown that physiological benefits of this berry. The jaboticaba peel could contribute to antioxidant defense systems; it may also have an effect over gut microbiota related to polyphenols contents. Aqueous extraction may be a practical way of employing the bioactive compounds of jaboticaba peel; these compounds can be consumed daily and safely, and thus have attracted particular attention. This work showed positive impacts of jaboticaba peel treatments on microbiota and antioxidant defense systems, and could guide future clinical studies.

Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration.

The present work had the objective of producing liqueurs from mango peels (varieties "Haden" and "Tommy Atkins") by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode array detection and fluorescence-detection (RP-HPLC/DAD/FD) and in vitro antioxidant activity (AOX), for by-product potential reuse. Alcoholic maceration in wine ethanol (65% v/v) produced liqueurs with higher phytochemical and AOX content. Maceration with pectinase resulted in liqueurs with higher quercetin-3-O-glucopyranoside content. In relation to mango varieties, Haden liqueurs presented higher bioactive content than Tommy Atkins liqueurs. The liqueurs presented high antioxidant activity. The main bioactive compounds found were flavanols (epicatechin-gallate, epigallocatechin-gallate), flavonols (quercetin-3-O-glucopyranoside and rutin), and phenolic acids (gallic acid, o-coumaric acid, and syringic acid). The present study showed that the production of liqueur enabled the recovering of an important part of the bioactive content of mango peels, suggesting an alternative for the recovery of antioxidant substances from this by-product.

Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats.

Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL-cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries.

Polyphenols, antioxidants, and antimutagenic effects of Copaifera langsdorffii fruit.

Copaifera langsdorffii (copaiba) is a Brazilian exotic fruit, poorly studied regarding its bioactive composition. The aim of this study was to determine bioactive compounds, antioxidant and antimutagenic activities of copaiba pulp. The samples were extracted with different solvents in order to analyze polyphenol compounds (Folin Ciocalteau and HPLC-DAD), total flavonoids (reaction with AlCl3) and antioxidant capacity (FRAP, ORAC, DPPH). The copaiba fruit showed high polyphenol content and antioxidant capacity. Phenolic compounds, such as gallic acid, epicatechin gallate, catechin, epicatechin and isoquercitrin, were identified in the copaiba pulp. Despite the antioxidant capacity, the highest dose of copaiba showed no antimutagenic effects in the in vivo study. The dose which showed antimutagenic activity was 100 mg kg(-1).

Bioactive compounds of juices from two Brazilian grape cultivars.

BACKGROUND: Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the polyphenol content and antioxidant activities of grape juices from two cultivars: BRS-Cora and Isabella. Total polyphenol content (TPC), anthocyanins, antioxidant capacity (oxygen radical absorbance capacity, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl), and phenolic profile (high-performance liquid chromatography with diode array and fluorescence detection--HPLC-DAD-FLD) were determined. RESULTS: BRS-Cora grape juice showed higher concentrations of total polyphenols and anthocyanins, as well as higher antioxidant potential, than those of Isabella grape juice. A significant positive correlation was found in TPC or anthocyanin contents when correlated with the remaining antioxidant assays. In addition, HPLC-DAD-FLD showed a higher total phenolic content in BRS-Cora grape juice compared to Isabella. CONCLUSION: The present results show BRS-Cora as a promising cultivar for grape juice production with an improved functional potential.

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.

The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60 °C and 3.0 mL 100 kg(-1) of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.

Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.

The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley.

Impactos provocados por metais potencialmente tóxicos dissolvidos em água e em sedimentos no córrego do Cintra – Botucatu-SP / Impacts caused by potentially toxic metals dissolved in water and sediment in the Cintra stream – Botucatu, São Paulo State

O objetivo principal do presente trabalho foi estudar o impacto dos metais dissolvidos e em sedimentos no Córrego do Cintra, localizadona cidade de Botucatu-SP, à jusante do Campus da Unesp-SP, Brasil. Os metais potencialmente tóxicos dissolvidos na água foram detectados na maioria dos locais de coleta. Os Pontos de 1 a 7 superaram o limite máximo permitido pelo CONAMA para o Cd (até 0,280 mg.L-1), Fe (5,0 a 47,79 mg.L-1), Ni (0,027 a 0,378 mg.L-1), Zn (<5,0 mg.L-1), Pb (0,033 a 0,072 mg.L-1) e Cu (0,028 a 3,82 mg.L-1). Detectaram- se também as possíveis fontes geradoras pontuais (efl uentetratado e não tratado) e difusas (agroquímicos e resíduos lixiviadosda Rodovia Marechal Rondon) que comprometem signifi cativamentea qualidade da água...

The objective of the present study was to investigate the impact of metals dissolved and in sediments in the Cintra Stream located in Botucatu city, SP, downstream Unesp Campus SP, Brazil. The potentially toxic metal dissolved in the water were detected in mostof the collection places. Points 1 to 7 surpassed the maximum index allowed by Resolution of CONAMA nº 357/2005, for the Cd (until 0,280 mg. L-1), Fe (5,0 to 47,79 mg. L-1), Ni (0,027 to 0,378mg. L-1), Zn (< 5,0 mg. L-1), Pb (0,033 to 0,072 mg. L-1), Cu (0,028 to 3,82 mg. L-1). It was also detected the possible focal generating sources (effl uent treated and not treated) and diffuse (agrochemistry and lixiviated residues of the “Marechal Rondon” high-way) that signifi cantly impairs the water quality...