TY - JOUR
T1 - Relationship between the elemental composition of grapeyards and bioactive compounds in the Cabernet Sauvignon grapes Vitis vinífera harvested in Mexico
AU - Acuña-Avila, Pedro Estanislao
AU - Vásquez-Murrieta, María Soledad
AU - Franco Hernández, Marina Olivia
AU - Del Socorro López-Cortéz, Ma
N1 - Publisher Copyright:
© 2016 Elsevier Ltd. All rights reserved.
PY - 2016/7/15
Y1 - 2016/7/15
N2 - The red grape Vitis vinífera is an important source of phenolic compounds, which can prevent disease if included as a part of a diet. The levels of these compounds in grapes have been associated with various environmental factors, such as climate, soil composition, and biotic stress. The purpose of this study was to determine the relationship between the elemental compositions of the soil and the grapes and the presence of bioactive compounds, such as catechin, epicatechin, piceid and resveratrol. Ethanol-based extracts of red grapes were used to quantify total and individual phenolic compounds by HPLC. It was observed that the elemental compositions of the soil and the grapes were related to their locations within different wine-producing regions. A principal component analysis showed a relationship between high metal content (Sr, Mn, Si and Pb) and higher concentrations of antioxidants in the grapes.
AB - The red grape Vitis vinífera is an important source of phenolic compounds, which can prevent disease if included as a part of a diet. The levels of these compounds in grapes have been associated with various environmental factors, such as climate, soil composition, and biotic stress. The purpose of this study was to determine the relationship between the elemental compositions of the soil and the grapes and the presence of bioactive compounds, such as catechin, epicatechin, piceid and resveratrol. Ethanol-based extracts of red grapes were used to quantify total and individual phenolic compounds by HPLC. It was observed that the elemental compositions of the soil and the grapes were related to their locations within different wine-producing regions. A principal component analysis showed a relationship between high metal content (Sr, Mn, Si and Pb) and higher concentrations of antioxidants in the grapes.
KW - Bioactive
KW - Elemental composition
KW - Grapes
KW - Resveratrol
KW - Vitis vinífera
UR - http://www.scopus.com/inward/record.url?scp=84957590119&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2016.02.031
DO - 10.1016/j.foodchem.2016.02.031
M3 - Artículo
C2 - 26948592
SN - 0308-8146
VL - 203
SP - 79
EP - 85
JO - Food Chemistry
JF - Food Chemistry
ER -