Abstract
ABSTRACT Knowing that moderate stress such as UV radiation can activate defense mechanisms in plants, the use of UV-C radiation appears as hypothesis of a promising technique that would help to stimulate and enhance beneficial compounds for health, through a clean and healthy technology. In this study, the possible induction of secondary metabolism, the increase in the content of phytochemical compounds and physicochemical changes through the use of UV-C radiation were evaluated on whole grape juices produced with Vitis labrusca grapes, cultivar Isabel Precoce. Grapes were harvested, sanitized, exposed to UV-C radiation at doses of 0, 2, 4 and 6 KJ m-2, and then the juices were prepared and packed into amber glass bottles at room temperature. Analyses were performed at 0, 30, 60, 90 and 120 days of storage. Based on results obtained and conditions in which the experiment was performed, UV-C treatment in grapes caused abiotic stress in the fruits, affecting color, titratable acidity, soluble solids/titratable acidity ratio, vitamin C and percentage of protection against oxidation. Application of UV-C did not change levels of phenolic compounds in fruit juices or the percentage of scavenging free radicals, pH and soluble solids.
Highlights
Population is increasingly concerned with a diet rich in plant products with high content of vitamins, anthocyanins and phenolic compounds with antioxidant capacity, able to maintain a good health
Grape juices were obtained in the Laboratory of Postharvest Physiology of Fruits and Vegetables of the Federal University of Lavras, using grapes from 2013/2014 crop, grown in southwestern Minas Gerais, at the institutional orchard
Irradiation was at a distance of 20 cm from the source to the surface in anti-reflective chamber with ultraviolet source type C (UV-C)
Summary
Population is increasingly concerned with a diet rich in plant products with high content of vitamins, anthocyanins and phenolic compounds with antioxidant capacity, able to maintain a good health.Among fruits, grapesstand out for presenting large amount of phenolic compounds capable of capturing free radicals, countering oxidative stress and preventing cancer, neurological disorders, among others. Phenolic compounds, resulted from the secondary metabolism of plants, are formed under stress conditions, such as infections, injuries, ultraviolet (UV) radiation, among others and are essential to plant growth and reproduction (Angelo; George, 2007; Melo et al, 2008). These compounds play important roles in nature, acting as defense mechanism and as antipathogenic agents. In foods, they are responsible for color, astringency, aroma and oxidant stability (Angelo; George, 2007). From the medical point of view, several studies have shown that these compounds have anticancer, anti-inflammatory, antihepatotoxic, antiviral, anti-allergic, anti-thrombotic and antioxidant effects (Pimentel; Francki; Gollücke, 2005)
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